tannin

(redirected from Tannins)
Also found in: Thesaurus, Medical, Encyclopedia.
Related to Tannins: tannic acid

tan·nin

 (tăn′ĭn)
n.
1. Any of various water-soluble polyphenols found in plant tissues that bind proteins and promote the tanning of leather. Also called tannic acid.
2. Any of various other substances that promote the tanning of leather, such as chromium salts.

[French, from tan, crushed oak bark, from Old French, from Medieval Latin tannum; see tan1.]

tannin

(ˈtænɪn)
n
(Elements & Compounds) 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 C76H52O46. Also called: tannic acid
[C19: from French tanin, from tan1]

tan•nin

(ˈtæn ɪn)

n.
any of a group of astringent vegetable principles or compounds, chiefly complex glucosides of catechol and pyrogallol, as the reddish compound that gives tanning properties to oak bark or the whitish compound that occurs in nutgalls.
Also called tan′nic ac′id.
[earlier tanin < French (1798). See tan1, -in1]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.tannin - any of various complex phenolic substances of plant origin; used in tanning and in medicine
cutch, kutch - tannin extract derived from any of several mangrove barks of Pacific areas
phenol - any of a class of weakly acidic organic compounds; molecule contains one or more hydroxyl groups
catechin - a tannic acid that is extracted from black catechu as a white crystalline substance
Translations

tannin

[ˈtænɪn] Ntanino m

tannin

[ˈtænɪn] ntanin m

tannin

nTannin nt

tannin

[ˈtænɪn] ntannino

tannin

n tanino
References in periodicals archive ?
With that being said, one of the most common compounds found in tea are called tannins, which are known for their distinct flavor.
The utilisation of tannins has become very important in ruminant nutrition studies as a result of their wide application in the ruminant animal production.
Scientists know that wine drinkers perceive astringency when tannins and salivary proteins interact, aggregate and precipitate, which makes the mouth less lubricated.
Tuscany is chianti country but some versions can be rugged, with chewy tannins that demand extensive bottle aging.
During fermentation and while red wine ages, polymeric pigments form from the reaction of anthocyanins and tannins, phenolic compounds that come mainly from the skin and seeds of the fruit.
Fine, supple tannins carry all the way through the finish.
Big, bold dark fruits backed up with huge tannins. A great cabernet, but needs a long decant.
The astringency in persimmons is derived from the tannins accumulated in specialized cells of the mesocarp during the development of the fruits (Tessmer et al., 2014).
It is smoky, with smooth tannins, and plum and black currant flavor.
This brims with dark red fruits including plums and cherries, highlighted by violet-scented florals and finishing with silky tannins.
Tannins are water-soluble polyphenolic compounds with a molecular weight between 500 and 3000 Da.
The remaining flavor compounds, acids and tannins become more concentrated, increasing the quality and aging potential of the wine.