Which palate sensations are associated with tannins in wine?

Tannins in wine are primarily responsible for sensations of bitterness and astringency on the palate. Tannins are polyphenolic compounds found in grape skins, seeds, and stems, and they can also come from the aging process in wooden barrels. When tasting wine, tannins create a drying sensation in the mouth and can contribute to the overall structure and complexity of the wine. This astringency is often felt on the gums and palate, making it a key characteristic in red wines where tannin levels are typically higher.

Other palate sensations mentioned in the options, such as sweetness and acidity, are associated with sugar and acid compounds in wine rather than with tannins. Similarly, fruity and floral notes relate to the aromatic compounds in wine, while earthiness and minerality pertain to the terroir—the unique environmental aspects of the vineyard. These sensations do not overlap with the tactile experience that tannins provide, which is why 'bitterness and/or astringency' is the correct association for tannins in wine.