HBSMN said:
The fact that new wine was also left to stand on its lees just the same as old wine as we have just learnt. The difference is that while the lees (dregs, skin particles) added to the strength of the old wine (alcoholic) the lees in the new wine (unfermented) merely added to its sweetness and colour.
Clearly whoever wrote this has never tried eating just the skins or seeds of the grape.
Grape skin is a major source of tannins for red wine, and tannins are bitter.
The fact that new wine was also left to stand on its lees just the same as old wine as we have just learnt. The difference is that while the lees (dregs, skin particles) added to the strength of the old wine (alcoholic) the lees in the new wine (unfermented) merely added to its sweetness and colour.
Clearly whoever wrote this has never tried eating just the skins or seeds of the grape.