1) Chemical compounds in tea 2) Compounds found in red wines
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https://www.crosswordclues.com/clue/tannins
Astringent polyphenol compounds that can cause haze and/or join with large proteins to precipitate them from solution. Tannins are most commonly found in the grain husks and hop cone material.
Found on
http://howtobrew.com/book/glossary
present in tea and coffee and many herbs. Coagulate protein and inhibit the laying down of fatty deposits. Astringent.
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http://www.encyclo.co.uk/local/20575
Any of a broad group of plant-derived phenolic compounds characterised by their ability to precipitate proteins. Some are more toxic than others, depending on their source. Those derived from nutgalls are believed to be carcinogens, while those found in tea and coffee may be virtually nontoxic. ... (12 Dec 1998) ...
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http://www.encyclo.co.uk/local/20973
Complex phenolic compounds found in the vacuoles of certain plant cells, eg. in bark. They are strongly astringent, and are used in tanning and dyeing.
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http://www.encyclo.co.uk/visitor-contributions.php
Astringent polyphenol compounds that can cause haze and/or join with large proteins to precipitate them from solution. Tannins are most commonly found in the grain husks and hop cone material.
Found on
http://www.howtobrew.com/glossary.html
Tannins are naturally occurring phenolic compounds. They are astringent in nature and used to bind and precipitate proteins.
Found on
http://www.motherherbs.com/herb-glossary.html
a group of complex organic compounds found in certain tree barks, used in leather production and ink manufacture.
Found on
http://www.seafriends.org.nz/books/glossary.htm
A group of simple and complex phenol, polyphenol, and flavonoid compounds, bound with starches, and often so amorphous that they are classified as tannins simply because at some point in degradation they are astringent and contain variations on gallic acid.
Found on
http://www.swsbm.com/ManualsMM/MedHerbGloss2.txt
the phenolic compounds in wines that leave a bitter, dry, puckery feeling in the mouth.
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http://www.vinology.com/dictionary/
Tannins are organic compounds found in the husks grains. Excessive tannins are almost always considered to be a flaw in beers and are interpreted as a harsh astringent bitterness or a mouth drying sensation. Excessive tannins are typically caused by too high of a mash pH or excessive temperatures during mash out or sparging. Tannin extraction is dr...
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http://www.westcoastbrewer.com/Beer_Glossary_and_Brewing_Terms.php
Phenolic compounds that exist in most plants; in grapes, tannins are found primarily in the skins and pits; tannins are astringent and provide structure to a wine; over time tannins die off, making wines less harsh.
Found on
http://www.wineonline.ie/library/glossary.htm
Chemical compounds in the skin, stems and seeds of wine grapes that affect the taste, color, mouthfeel and aging potential of a wine, as tannins are a natural preservative. Tannins can add bitterness and astringency -- the puckering, drying sensation in the mouth.
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https://www.encyclo.co.uk/local/22306
A diverse group of naturally occurring substances found in the skins and sees of grapes and oak wood, and which are extracted during fermentation and barrel aging. Tannins produce astringency in wine, but depending on type can also elicit bitterness and coarseness.
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https://www.encyclo.co.uk/local/22313
Compounds that contribute to a wine
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https://www.encyclo.co.uk/local/22314
pigments in plants responsible for brown colors.
Found on
https://www.encyclo.co.uk/local/22456
Phenolic compounds which are naturally present in grain husks, and hops. Excessive tannins can result in a harsh, astringent flavor, and can also contribute to chill haze by combining with proteins in the beer to form a precipitate at low temperatures. All-grain brewers can keep tannin levels under control by not using sparge water that is too ho...
Found on
https://www.encyclo.co.uk/local/22622
No exact match found.
