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tannin
[ tan-in ]
noun
- Chemistry. any of a group of astringent vegetable principles or compounds, chiefly complex glucosides of catechol and pyrogallol, as the reddish compound that gives the tanning properties to oak bark or the whitish compound that occurs in large quantities in nutgalls. tannic acid.
- any of these compounds occurring in wine and imparting an astringent taste, especially in red wine.
tannin
/ ˈæɪ /
noun
- any of a class of yellowish or brownish solid compounds found in many plants and used as tanning agents, mordants, medical astringents, etc. Tannins are derivatives of gallic acid with the approximate formula C 76 H 52 O 46 Also calledtannic acid
tannin
/ ă′ĭ /
- Any of various compounds, including tannic acid, that occur naturally in the bark and fruit of various plants, especially the nutgalls, certain oaks, and sumac. Tannins are polyphenols, and form yellowish to light brown amorphous masses that can be powdery, flaky, or spongy. They bind proteins and are used in dyeing, in tanning leather, in clarifying wine and beer, and as an astringent in medicine. Tannins also give color and flavor to black tea.
- Any of various other substances that promote the tanning of leather, such as chromium salts.
Other yvlog Forms
- ԴDz·ٲn noun
yvlog History and Origins
yvlog History and Origins
Origin of tannin1
Example Sentences
"But what you will get is a genuine wine moment. Bouquet, tannins, fruits, balance – it is all there to be enjoyed."
Many components of red wine have been accused of causing this misery – sulfites, biogenic amines and tannin are the most popular.
He says it improves the ‘tannin and lignin extraction from the tea leaves,’ and I guess his family thought that was important.
"In this study, yeast cultures grown in a medium containing ethanol and persimmon tannin showed an 8.9-fold increase in cell number compared to cultures grown in an ethanol medium without persimmon tannin," stated Professor Fujita.
Tastry tests for everything from a wine's sugar levels, to acidity and tannins.
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