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.
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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.
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tannin

[n] - any of various complex phenolic substances of plant origin
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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, drying sensation you get is from the tannins. Tannins a...
Found on http://www.encyclo.co.uk/local/20433

Tannin

Polyphenolic compounds that give wine a bitter, dry, or puckery feeling in the mouth.
Found on http://www.encyclo.co.uk/local/20673

Tannin

Tan'nin noun [ Confer French tannin .] (Chemistry) Same as Tannic acid , under Tannic .
Found on http://www.encyclo.co.uk/webster/T/9

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) ...
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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/webwn?s=tannin

tannin

(tanĀ“in) tannic acid.
Found on http://www.encyclo.co.uk/local/21001

Tannin

• (n.) Same as Tannic acid, under Tannic.
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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

Tannin

Polyphenolic compounds that give wine a bitter, dry, or puckery feeling in the mouth.
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tannin

Any of a group of complex organic substances, containing phenols, hydroxy acids, or glucosides, which occur occuring widely in plants, dissolved in cell-sap. Tannins are particularly common in the bark of oak, mangrove, and sumac, unripe fruits, leaves, and oak galls, and are extracted by boiling in...
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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/Tea_Glossary.cfm

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...
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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.
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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 flavonols). Tannins are used in tanning, dyeing, photogra...
Found on http://www.medilexicon.com/medicaldictionary.php?t=89662

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/glossary.php

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.html

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 enhancing extraction, achieved by prolonging the cuvai...
Found on http://www.encyclo.co.uk/local/21497

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.encyclo.co.uk/local/21605

tannin

erroneous term referring to the astringent polyphenols of tea, unrelated to tannic acid polyphenols of other plants
Found on http://www.tealand.com/Glossary.htm

Tannin

[demon] In the Bible, Tannin is the Hebrew term for Leviathan or sea dragon (Isaiah 27:1). 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 differentiation between Tannin, Raha...
Found on http://en.wikipedia.org/wiki/Tannin_(demon)

Tannin

A tannin (also known as vegetable tannin, natural organic tannins or sometimes tannoid, 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 alkaloids. The term tannin (from tanna,...
Found on http://en.wikipedia.org/wiki/Tannin

Tannin

A naturally occurring chemical that helps to preserve red wine and adds a savoury edge to the flavour. Tannins are present in grape stems, pips and skins. Tannin also comes from oak ageing of wine. As the grape ripens on the vine so do tannins, making them less astringent. Bottle age also lessens tannins, which will eventually precipitate as sedime...
Found on http://www.wine-pages.com/resources/glossary.html
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