1) Astringent compound 2) Astringent found in wine 3) Astringent in red wine 4) Astringent in wine 5) Astringent used in dyeing 6) Astringent vegetable compound 7) Bark component 8) Bark extract 9) Caustic wine compound 10) Chaos god 11) Compound in much tea 12) Compound in wine 13) French word used in English
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https://www.crosswordclues.com/clue/tannin
1) Cutch 2) Kutch
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https://www.crosswordclues.com/clue/tannin
• (n.) Same as Tannic acid, under Tannic.
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http://thinkexist.com/dictionary/meaning/tannin/
An acidic substance, soluble in water, with a bitter taste, that is present in a number of plants, especially in the bark of Quercus (Oak).
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http://www-saps.plantsci.cam.ac.uk/trees/glossary.htm
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]
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http://www.britannica.com/eb/a-z/t/11
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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http://www.daviddarling.info/encyclopedia/T/tannin.html
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).
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http://www.edenwines.co.uk/Glossary_t.html
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...
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http://www.encyclo.co.uk/local/20433
Polyphenolic compounds that give wine a bitter, dry, or puckery feeling in the mouth.
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http://www.encyclo.co.uk/local/20673
<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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http://www.encyclo.co.uk/local/20973
(tan´in) tannic acid.
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http://www.encyclo.co.uk/local/21001
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...
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http://www.encyclo.co.uk/local/21497
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.
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http://www.encyclo.co.uk/local/21605
Tan'nin noun [ Confer French
tannin .]
(Chemistry) Same as
Tannic acid , under
Tannic .
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http://www.encyclo.co.uk/webster/T/9
A misleading term referring to tea polyphenols, which are different than the tannic acid polyphenols associated with other plants such as grapes.
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http://www.hungrymonster.com/Foodfacts/Tea_Glossary.cfm
Compounds naturally occurring in cereal grains that can contribute to haziness or astringent bitterness in beer.
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http://www.lehighvalleyhomebrewers.org/glossary.html
Natural polyphenolic material which has a bitter or astringent taste, making the mouth pucker. Tannin in wine comes from grape skins, stems, seeds and from wood contact during barrel aging.
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http://www.nebraskawines.com/wine-glossary/
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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http://www.sallys-place.com/beverages/wine/wine_glossery.htm
A phenolic substance in wine that comes from grape skins, seeds and stems, as well as oak. Tannins help give structure to a wine, and when ripe and properly balanced are essential to the longevity of good red wines. A wine with too much tannin can feel almost painful to drink when young, but will be more likely to age longer. Wine with very little ...
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http://www.supplewine.com/wine101/glossary/
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...
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http://www.wine-pages.com/resources/glossary.html
A strongly astringent substance obtained from gall nuts, sumac, etc., used in chillproofing of beer. Also present in hops and malt in small amounts.
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http://www.winning-homebrew.com/brewing-terms.html
Polyphenolic compounds that give wine a bitter, dry, or puckery feeling in the mouth.
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https://en.wikipedia.org/wiki/Glossary_of_wine_terms
tannic acid noun any of various complex phenolic substances of plant origin; used in tanning and in medicine
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https://www.encyclo.co.uk/local/20974
(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.
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https://www.encyclo.co.uk/local/21331
One of the main elements of red wine: a dry, astringent taste that causes a puckering of the mouth. It is a necessary preservative in a wine that is to be aged. This substance comes from the skin and seeds of the grape, and can be supplemented by oak tannins from the barrels. Tannins soften as a wine ages.
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https://www.encyclo.co.uk/local/22312
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