Look up: TANNIN

1. Tannin
   A natural compound found in the skins and seeds of grapes that gives a wine acidity. Most prominent in red wines. See also Acidity.
   Found on http://www.chowbaby.com/10_2000/glossary
   
   
2. Tannin
   A natural component found to varying degrees in the skins, seeds and stems of grapes; most prominent in red wines, where it creates a dry, puckering sensation in young reds of concentrated extract; mellows with aging and drops out of the wine to form sediment; a major component in the structure of red wines.
   Found on http://www.sallys-place.com/beverages/wi
   
   
3. tannin
   [n] - any of various complex phenolic substances of plant origin
   Found on http://www.webdictionary.co.uk/definitio
   
   
4. Tannin
   Collective name for a bitter, astringent group of chemicals that are found in skins, pips and stems of grapes, and also in the oak barrels that are commonly used to age wine in. Take a young, dark monster of a red wine and swish it around your mouth. That bitter, tongue curling, tooth-coating, dryin...
   Found on http://www.surf4wine.co.uk/glossary.html
   
   
5. Tannin
   Polyphenolic compounds that give wine a bitter, dry, or puckery feeling in the mouth.
   Found on http://www.encyclo.co.uk/local/20673
   
   
6. TANNIN
   a generic term for a widely occurring group of substances of vegetable origin, capable of rendering raw hides into leather, that is into insoluble non-putrefying material Category: Various industries and crafts • a group of organic compounds characterised by their astringent taste and oc...
   Found on http://www.mijnwoordenboek.nl/definition
   
   
7. Tannin
   Tan'nin noun [ Confer French tannin .] (Chemistry) Same as Tannic acid , under Tannic .
   Found on http://www.encyclo.co.uk/webster/T/9
   
   
8. tannin
   <chemistry, plant biology> Bitter-tasting, complex aromatic compounds found in the vacuoles of certain plant cells, for example in bark. ... Some are glucosides, possibly giving protection to the plant or concerned with pigment formation.They are strongly astringent and are used in tanning and dyeing. ... (14 Oct 1997) ...
   Found on http://www.mondofacto.com/facts/dictiona
   
   
9. tannin
   tannic acid noun any of various complex phenolic substances of plant origin; used in tanning and in medicine
   Found on http://wordnetweb.princeton.edu/perl/web
   
   
10. tannin
    (tan´in) tannic acid.
    Found on http://www.encyclo.co.uk/local/21001
    
    
11. Tannin
    • (n.) Same as Tannic acid, under Tannic.
    Found on http://thinkexist.com/dictionary/meaning
    
    
12. tannin
    any of a group of pale-yellow to light-brown amorphous substances in the form of powder, flakes, or a spongy mass, widely distributed in plants and ... [10 related articles]
    Found on http://www.britannica.com/eb/a-z/t/11
    
    
13. Tannin
    A misleading term referring to tea polyphenols, which are different than the tannic acid polyphenols associated with other plants such as grapes.
    Found on http://www.hungrymonster.com/Foodfacts/T
    
    
14. tannin
    tannin, tannic acid,or gallotannic acid,astringent vegetable product found in a wide variety of plants. Sources include the bark of oak, hemlock, chestnut, and mangrove; the leaves of certain sumacs; and plant galls. Tannin is also present in tea, coffee, and walnuts. A solution of tannic acid is ob...
    Found on http://www.infoplease.com/ce6/sci/A08478
    
    
15. Tannin
    Tannin is an astringent substance found in various types of wood, notably oak, and used to tan hides, that is convert them into leather.
    Found on http://www.probertencyclopaedia.com/brow
    
    
16. tannin
    Type: Term Pronunciation: tan′in Definitions: 1. Any one of a group of complex nonuniform plant constituents that can be classified into hydrolyzable tannins (esters of a sugar, usually glucose, and one or several trihydroxybenzenecarboxylic acids) and condensed tannins (derivatives of flavono...
    Found on http://www.medilexicon.com/medicaldictio
    
    
17. Tannin
    (n) a substance present in apples and pears to a greater or lesser degree, which imparts astringency to the resulting cider or perry. Good ciders and perries need a certain amount of tannin in the fruit mix. See bittersweet and bittersharp.
    Found on http://www.somersetmade.co.uk/oldscrump/
    
    
18. Tannin
    Natural polyphenolic material which has a bitter or astringent taste, making the mouth pucker. Tannin in wine comes from grape skins, stems, seeds (if broken open) and from wood (if the wine was aged in wood).
    Found on http://www.edenwines.co.uk/Glossary_t.ht
    
    
19. tannin
    Found in grape skins, pips and stalks, tannins are harsh, bitter compounds which if present in large amounts make a wine difficult to drink as they leave a dry, puckered sensation in the mouth - rather like drinking stewed tea, which is also very tannic. The amount of tannin can be increased by enha...
    Found on http://www.thewinedoctor.com/glossary/t.
    
    
20. Tannin
    One of a group of complex organic compounds that may be found in certain tree barks (particularly oak in Britain) and oak galls, which are used in leather production and ink manufacture.
    Found on http://www.leeds.gov.uk/fol/edu_gloss.ht
    
    
21. Tannin
    A `tannin` (a.k.a. vegetable tannin, i.e. a type of biomolecule, as opposed to modern synthetic tannin) is an astringent, bitter plant polyphenolic compound that binds to and precipitates proteins and various other organic compounds including amino acids and isbn=0-684-80001-2 -->--> Likewise, the d...
    Found on http://en.wikipedia.org/wiki/Tannin
    
    
22. Tannin
    (demon) In Jewish folklore `Tannin` is the name of an aquatic demon. Sometimes he is compared with Rahab, another sea monster who is especially associated with the Red Sea. Some scholars associated Tannin with Tiamat, as it happened with Rahab. It is unclear in Jewish literature the different...
    Found on http://en.wikipedia.org/wiki/Tannin