(MIC) - When swirling a glass of wine and discussing its flavor and characteristics, the lingo word that arises tends to be tannin. No matter how hard it is, just try not to picture a team of grapes leisurely lying beachside in the sun.

In a less fun reality, tannins are polyphenols (an antioxidant) found in the skin and stems of all grapes and add complexity and ageability to a wine, the Washington Post reported. Tannins are also found in black tea and are scientifically associated with being anti-inflammatory and anti-carcinogenic. They're not able to be tasted or smelt, but are rather a sensation felt in the back of the mouth. Fewer tannins make a wine more velvety while more tannins make it drier and more astringent, Food and Wine reported.

Tannic levels are most associated with red wines since whites are often fermented sans skin, the Washington Post reported. Tannins help red wines age through a process in which they lengthen as sediment in wine known as polymerization.

When swirling a glass of wine and discussing its flavor and characteristics, the lingo word that arises tends to be tannin. No matter how hard it is, just try not to picture a team of grapes leisurely lying beachside in the sun.

In a less fun reality, tannins are polyphenols (an antioxidant) found in the skin and stems of all grapes and add complexity and ageability to a wine, the Washington Post reported. Tannins are also found in black tea and are scientifically associated with being anti-inflammatory and anti-carcinogenic. They're not able to be tasted or smelt, but are rather a sensation felt in the back of the mouth. Fewer tannins make a wine more velvety while more tannins make it drier and more astringent, Food and Wine reported.

Tannic levels are most associated with red wines since whites are often fermented sans skin, the Washington Post reported. Tannins help red wines age through a process in which they lengthen as sediment in wine known as polymerization.

Acidity in wine is similar but still differs from tannic levels, as it can be found naturally in the grapes (from soil or sun exposure) or added, and affects the side of the tongue by causing a stinging sensation or sour taste