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p r a c t i c a l w i n e r y & v i n e ya r d J a n U a r y 2 0 1 5 35 W I N E M A K I N G tional contribution of the stickiness of individual tannins as opposed to their concentration. This finding indicates that this new analytical method not only measures the concentration of tannin within the sample, but how sticky that tannin is. With this finding, we decided to examine this new stickiness param- eter with initial experiments designed to show the potential significance of tannin stickiness. that regardless of tannin concentration, the stickiness did not vary (-4905 ± 153 J/mol). This finding is critical because it shows that tannin stickiness is an intensive property— an attribute that is independent of concentration. The above finding was strengthened by the standard addition of exogenous tannins to a wine. In this experiment, the stickiness of the resultant tannin was found to be dependent on the frac- Figure 4. Analysis of wines with groups separated by numbers; Paso Robles Bordeaux wines (1), research-scale California Cabernet Sauvignon wines (2), 2009 Bordeaux wines (3), 2012 North Coast estate-grown barrel samples (4). Figure 5. Time-intensity graph indicating astringent response to tannins and with proposed effect of tannin concentration and stickiness on sensory response.