As many of you probably know from experience, sometimes when you drink a red wine you notice that your mouth gets very dry. This is usually attributed to the tannin levels in the wine—the “bigger” the tannins, the more it seems moisture is wicked away from your mouth and you’re left with something akin to the Sahara happening on your tongue.
So, what is really going on here? Is it the tannins? Why do they make your mouth feel so dry after sipping?
A study published in January in the Open Journal of Stomatology aimed to address a very similar question. In essence, what is the effect of tannic acid in different beverages on glandular function in the mouths of mice?
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