 Calling our chemists
Okay, so corks have tannin (well, of course -- they're from the bark of cork oak trees, after all). But what is it about tannin that produces the tenderizing effect? What's the chemical reaction (in layperson's terms, please)? It's got to be different from the reaction to the acid and alcohol in wine, no? Or is it?
This has gotten really, really fascinating! |