Same as Tannic acid, under Tannic.
An acid present in the stems, pips, and skins of grapes that becomes a very important component of red (and some white) wines. It is also found in the wood barrels used for maturation, where it can alter the balance of a wine.
A substance found in grape skins, seeds, stems and oak barrels (known as wood tannins). Because of this, red wines tend to have higher amounts of tannins than white wines. Tannins also contribute astringency (that pucker feeling when you drink a dry wine) and/or bitter flavors to wine. Tannins also act as a natural preservative, aiding in the aging process.
You know exactly the taste if you've bitten into a grape seed. Makes your mouth pucker up. Too much tannin can come from an excess of grape stems mixed in with the fruit or over-zealous pressing. A strong tannin taste in a young wine doesn't necessarily mean a fault - the tannin vanishes with age and is an important part of the structure of a red wine.
Generic term for various polyphenols found naturally in wine from the skin, pips and stalks.
A compound present in many elements of wine, including grape skins, stems, and seeds, as well as wood used for aging. Tannins when balanced and the result of ripe grapes (rather than unripe ones) add structure and the promise of age worthiness to wines, usually red. White wines do not contain much tannin, because they are not fermented on their skins and traditionally not aged as long in wood.
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).
A naturally occurring substance found in grape skins, seeds and stems or sometimes oak barrels, that gives wine its astringency. Most prominent in red wines where it creates a dry, puckering mouth-feel. Tannin acts as a natural preservative that helps wine age and develop, and in the right proportion contributes to the balance of a wine, but considered a fault if present in excess.
misleading term referring to tea polyphenols, which are different than the tannic acid associated with other plants.
This is the bitter-tasting substance you can taste in strong tea; it makes the inside of your mouth feel dry and puckered. It is however (in moderation) a vital component of red wines, giving them strength and the ability to age and mellow. A wine high in tannin will have a characteristic brick-red tinge at the edges of the glass.
IS ORGANIC COMPOUNDS WITH A DRY PUCKERING TASTE SENSATION AND COMES FROM BARLEY HUSKS
Substance that dries excess mucus. Bitter-tasting, complex aromatic compounds found in the vacuoles of certain plant cells, for example in bark. Some are glycosides, possibly giving protection to the plant or concerned with pigment formation. They are strongly astringent and are used in tanning and dyeing.
( Underappreciated Trees) - Any of various soluble, astringent plant substances used in tanning, dyeing, inks, and medicines.
Tannins originally referred to plant-derived polyphenols capable of tanning leather by cross-bonding with hide proteins to preserve and stabilize them. Referred to as "tannoids" in beer, these compounds are the prime offenders when it comes to producing chill haze.
A form of acid leeched from the skins and stems of fruits or the husks of grains. Tannins produce an astringent quality in wine or beer. They are generally avoided in brewing and white wine making, and accepted in red wine making. Red wines ferment "on the skins," allowing the color and tannins in the skins to be extracted into the wine. Cabernet Sauvignon is known as a very "tannic" grape, and it is often blended with softer varieties like Merlot and/or Cabernet Franc. Since tannins have a somewhat harsh flavor in young wine but can help to preserve wine quality over time, it is usually tannic wines which benefit from aging.
Organic compounds (husks and hops) that contribute an astringent taste in beer.
a complex, aromatic compound occurring in the bark of many shrubs and trees.
A substance found in grape skins. Since red wines are made using grape skins, many of them are said to be "tannic."
A natural constituent of wines, especially reds. It tastes bitter in isolation - bite into a grape seed to try it - but helps preserve the wine and contributes to a good round taste in small quantities.
Causes the astringent, mouth-puckering sensation. Much more predominant in red wines. Comes from skins, seeds, stems and oak. Helps preserve the wine and give it aging potential. With proper aging, tannins can soften to produce a velvety wine.
The substance found in the bark of trees which can be used in the leather industry.
Tanning acid in oak that gives the distillate its color and structure during aging.
The component that causes the dry mouthfeel sensation in red wine tasting. It is an essential element of any young red wine as it prolongs its active life. Tannin also aids in the aging of wine, structure, colour and balance of wine. You do not usually find this component in white wines. Tannin comes from grape pips, grape skins, grape stems or the wood in which the wine was stored.
Also tannic acid. Soluble group of pale yellow to brown amorphous substances widely distributed in plants, astringent complex phenolic substances of plant origin. Usually introduced into the aquarium by means of bogwood, which leeches tannin for weeks or months, turning the water yellow or brown. Can be removed with activated carbon.
substance present in wood barrels, grape skins, pips, and stalks; in red wine it is essential and provides backbone allowing wine to mature; very tannic reds taste harsh when young but mellow with age
preservative phenolics. A natural part of the grape, they introduce a dry, dusty mouth feel. All young red wines capable of ageing have some tannins. However, the tannin should not be overpowering.
Tannin provides a wine tart taste. It is a substance that naturally occurs in the stems, pips and skins of the grape.
Any of a family of compounds that react with proteins to produce a leathery coating on animal tissues and give woods their brown, red and yellow hues; anti-inflammatory, antimicrobial and astringent.
Technically a group of non-organic compounds, known as phenolic compounds, that exist in bark, wood, roots, seeds, and stems of many plants. The tannins present in many red wines are extracted from the grape skins and seeds-- and, if not previously removed, the stems-- during fermentation. Tannin imparts structure, flavor, texture, and complexity to a wine, and since it is an antioxidant, also enables a wine to age.
A bitter, mouth-drying substance found in the skins, stalks and pips of the grapes--as well as in wood barrels. Tannin acts as a preservative and is thus an important component if the wine is to be aged over a long period. Tannins are frequently harsh in a young wine, but gradually soften or dissipate as the wine ages in the bottle.
Bitter phenolic compounds derived from the skins, stalks and stems of grapes, and are also derived from oak. Tannins are desirable in varying quantities and contribute to the over all mouth feel and complexity of a wine. Tannins will soften with age.
Tannin is a vital ingredient in wines, especially red wines. It comes from the stalks, skins and pips of grapes. Tannins in a young wine produce a bitter, puckering taste on the palate. It also provides structure and balance.
A natural component found to varying degrees in the skins, seeds and stems of grapes. It can also be found in oak barrels. It is mostly prominent in red wines. It acts as a natural preservative and helps wine age. It creates dry, puckering sensation in young red wines and mellows with aging.
a colourless, amorphic substance found in many trees with a bitter taste and astringent properties used for tanning, dyeing, making of ink and medicine.
A substance that naturally exists in grape skins which casues a drying feeling in the mouth after the wine is consumed.
An astringent chemical component of tea.
any of various complex phenolic substances of plant origin; used in tanning and in medicine
a brownish or yellowish acidic compound found in plants that can be used as dye
substance found in the skin and pips of grapes, and in their stems ; also in oak casks. Generally present in red wines
A necessary and complex constituent in wines, comes from the stalks, skins and seeds of the grapes. Can produce a puckering sensation on the palate.
Preservative and vital ingredients in wines - especially red. From the pulps, skins and stalks of grapes. Tannins help to clear the wine
One of the flavouring elements imparted to the beer by hops. Although most beers are only lightly tannic, this is vital to the feel and taste of the brew.
The astringent or bitter qualities in a wine come from tannins, which are found in grape skins, stems and seeds. Tannins are extracted from grapes by skin contact and heavy pressing. Another source of a different type of tannin called flavonoids, is aging in oak barrels. Subtle amounts of oak tannins can give wine an aromatic complexity that can be desireable.
A vital ingredient in wines,especially reds. Tannins come from grape seeds, stalks, and skins, and in young wines produce a bitter, mouth-puckering sensation. Astringent phenolics. A balanced wine will have soft tannins and give a full-mouth feel.
Substances in must that give wine a tart taste. Occurs naturally in stems, skins, and pips of grapes.
Tannins occur naturally in the seeds, stems and skins of the grape and are a natural preservative. Although tannin can give a bitter taste to the wine, it is important to the development of the wine and is primarily responsible for allowing a wine to age or cellar. However, too much tannin can feel like it is sucking the moisture from your tongue (sometimes referred to as astringent) and ultimately unbalances the wine.
An astringent substance derived from plants that can contract blood vessels and body tissues.
The chalky sensation produced by the skins of the grapes and the barrels. Primarily found in red wines.
an organic compound found in grape skins that makes wine taste astringent
The name the tea industry uses for polyphenols contained in tea and are largely responsible for the pungency of some types of teas.
is a constituent and preservative in wine, more common in red than white. It has a drying, astringent, mouth puckering effect on the palate, leaving your tongue feeling rough. Tannin adds weight to the wine and is derived from either the grapes or the time spent in oak. Tannins can be described as green, ripe, fine, powdery, woody or grainy.
One of the key acids found in wine, derived from the skins, seeds, and stems. This is what makes your mouth pucker when drinking a red wine, especially a young one.
a natural part of grape skin, seeds and stems; experienced in young red wines as a dry, dusty mouth feel; a major component in the structure and ageability of red wines.
a natural compound found in the skin, seeds and stems of grapes. It provides the structure for red wines and acts as a preservative, but in excess it is bitter and astringent.
Tannin comes from the grapes seeds and skins. It gives wine structure and acts as a natural preservative which helps wine to age. Tannin is sensed not tasted. It can be described as the fuzzy film left on one's teeth after drinking a sip of wine.
bitter element in Red wine - as a result of grape skins, stems, added stalks - during the process of fermentation, high levels of tannin suggest a wine is not ready to drink.
Natural compound from skins and stems of grapes, also found in woods that wine is aged in.
Causes that mouth-puckering, palate-drying effect in some reds ... but so long as there's plenty of fruit to balance - no problem. Tannin, extracted from grape skins during fermentation, is essential in reds intended for long cellaring. Its effect softens as the wine matures.
A natural, astringent substance found in grape skins, seeds and stems and valuable in the production of red wines.
This is a substance that has an astringent action, and helps seal the tissue.
A type of acid (tannic acid) found in the bark of many trees. It is commonly used for tanning leather.
A component of some plants which has astringent properties.
A component of wine - found mostly in red wines - derived primarily from grape skins, seeds and stems, but also from oak barrels. Tannin acts as a natural preservative that helps wine age and develop and provides astringency that is part of a balanced wine. Excessive, unbalanced tannin can taste bitter and leaves the same drying or puckering sensation in the mouth as very strong tea.
A substance occurring naturally in well water. It is produced by decaying vegetation, and causes the water to have a yellow of light brown color and can provide a bitter taste. There is currently no EPA regulatory level for tannin in water.
Gives tea its pungency and much of its aroma and flavor. Not the same as tannic acid.
is the astringent, puckery substance in red (and a few white) wines, not to be confused with acid. It is derived from grapeskins, pips, as well as the wooden casks in which wines are aged. Tannin serves to naturally preserve the wine from oxidation and is a primary component in determining a wine's structure.
A natural component of grape skins, seeds and stems with harsh and potentially bitter elements, that do however do soften with the ageing process and are essential for long-term development in reds. They will eventually drop out of solution to form part of wines sedim. A wine with a mouth puckering and dry feel is called a tannic wine.
erroneous term referring to the astringent polyphenols of tea, unrelated to tannic acid polyphenols of other plants
Derived from the skins, stalks and seeds of grapes, as well as the oak barrels used for aging, it accounts for a wineâ€™s astringency (which is reduced over time) and is an essential element for aging.
The mouth-puckering substance--found mostly in red wines--that is derived primarily from grape skins, seeds and stems, but also from oak barrels. Tannin acts as a natural preservative that helps wine age and develop.
A group of organic compounds that produce an astringent, mouth puckering sensation. A good way to experience tannin is to bite into a grape or apple seed.
a group of non-organic compounds, known as phenolic compounds, that exist in bark, wood, roots, seeds and stems of plants. in red wines, they are extracted from skins, seed, and possibly stems during fermentation and they impart structure, flavor, texture, and complexitity. since it is also an antioxidant, it also enables a wine to age
A fine powder used in wine making to add â€œzestâ€ to a wine and also to help aid in the clarification and maturing of the wine.
(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.
From the skins, stems, and seeds of grapes. It accounts for the wine's astringency, and essential elements of aging.
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.
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 sediment.
The component of (almost only) red wine that causes a puckering, drying out of the mouth. Though it can be perceived as a bitter flavor, it really is a tactile sensation. To understand what tannin is, drink cold black tea;that dryness on your tongue comes from tannin. In wine it comes from the skin and seeds of the grape, and to an extent, the barrels. Tannins soften as a wine ages; if you can't wait, eat cheese with an overly tannic wine.
The natural acid found in grape skins and stems, which adds tartness to wine.
Tannins are the bitter phenolic compounds derived from the skins, seeds and stalks of grapes and also from oak. Detectable on the back of the palate and are most evident when wines are young. Tannins are desirable in varying quantities and contribute to the mouthfeel and complexity of a wine. Tannins lengthen and soften with age.
Tannin is a natural component that is found in redwood, cedar and mahogany. When wood contains tannin, water can seep through the paint. This water seepage creates brown or yellow stains on the surface that resemble a tea stain. Tertiary Colours Tertiary colours are derived from any mixture of a primary and secondary colour. Tint Tint is the resulting colour when a hue is lightened with white.
A natural compound found in the skins and seeds of grapes that gives a wine acidity. Most prominent in red wines.
Adds dryness and astringency. Dead handy if you know what astringency means.
Common name for tannic acid derived from grape skins, stalks or pips, that helps in structuring and preserving wine. It is a group of organic compounds that occur in the bark, wood, roots and stems of many plants, including grape vines. Tannin is most pronounced in red wines, which extracts it from skins and pips, as well as during maturation in oak barrels.
complex mixture of polyphenols; may help tone membranes.
Think of the feeling in the mouth when you drink cold tea. Tannin is found in the skins, stalks and seeds of the grape. It helps preserve the wine and is usually associated with reds. It leaves a dry, astringent taste and mouth feel.
A substance found in the skin of grapes, can be supplemented by oak tannins from barrels. A necessary component of wine that is to be aged. As a tasting term it identifies a dry sensation, with flavours of leather and tea.
Derived from the skins and stems of grapes, as well as oak barrels. This substance balances the fruit and sweetness of a wine and gives red wine the ability to age properly.
Natural component of the skins and seeds of grapes that gives a wine an astringent mouthfeel.
a complex mixture of polyphenols; gives a color reaction to iron-containing substances.
Polyphenolic compounds that give wine a bitter, dry, or puckery feeling in the mouth.
A substance in the skins, stems, and seeds of grapes.
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.
a natural constituent of wines, especially reds. It is a bitter-tasting material which is partially responsible for preserving wines during their sometimes long aging periods. Bite a grape seed to experience the flavor of tannin.
Describes a dry sensation, with flavors of leather and tea.
Active Plant Constituents That Combine With Proteins; Originally Derived From Plants Used For Tanning Leather; Astringent (Q.V.).
A drying, astringent sensation on the palate that is generally associated with heavier red wines
Natural preservative found in varying degrees in skin, seeds and stems of grapes. Most prominent in reds, where it creates dry mouth-puckering sensation. A result of grape to skin/seed/stem contact. Can build structure and improve aging.
As astingent chemical substance found in tea, coffee, and the barks of some trees.
astringent substances found in the seeds, skins and stems of apples, as well as in oak barrels, particularly new ones. They provide flavour, structure, and texture and, because of their antioxidant traits, contribute to long and graceful aging.
(a) An acid obtained from nutgalls as a yellow amorphous substance, C14H10O9, having an astringent taste, and forming with ferric salts a bluish-black compound, which is the basis of common ink. Called also tannin, and gallotannic acid. (b) By extension, any one of a series of astringent substances resembling tannin proper, widely diffused through the vegetable kingdom, as in oak bark, willow, catechu, tea, coffee, etc.
A prominent chemical in tea that creates it pungency and taste. Tannin is responsible for the "drying" effect in your mouth when consuming teas.
Describes a dry sensation, with flavours of leather and tea
The chemical component of tea thought to be responsible for its presumed health benefits. One of the major components which contributes to the taste and pungency of tea.
Tannins are a chemical component of wine that give it an astringent quality. They occur naturally in grapes, black tea, the bark of many trees, and some fruits. Tannins are a natural preservative critical to the wine aging process.
Those compounds responsible for the bitter and astringent tastes in wine. They are found primarily in the skin and seeds of the grape, as well as stems (which are not always included in the wine making process). Because white wines have little to no contact with these parts of the grape, white wines have little tannin. Aging in oak barrels can also add (oak) tannin to wines. Tannin is required for aging red wine. Not all tannic red wines will age well, but few red wines without strong tannins will age well either. Technically the tannins are known collectively as "phenolic compounds."
An astringent substance that helps seal tissues
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 cuvaison. Tannins may also enter the wine from oak barrels. Tannic wines are generally destined for ageing, the tannins polymerising to form sediment with time.
A substance found in the skins, seeds and stems of grapes that create a drying sensation along the cheeks and gums. It is responsible for the bitter component in wine. It functions as natural preservative and gives a wine an impression of 'backbone. Tannin is also imparted by oak barrels.
Chemicals that occur in the skins of many fruits including grapes and impart astringency. Tannin naturally preserves wine from oxidation and is a primary component in determining the wines structure and aging potential.
Tannin is a by-product of the winemaking process, and comes from the grapes, and from wood, if it's aged in barrels. If a wine has a strong tannin content, it'll taste bitter, and will make you pucker up.
chemical from skins, seeds and stems of grapes that gives red wine an astringent “puckering” taste. Most prominent in red wines and usually mellows with age.
substance that makes the mouth feel dry but also gives the wine backbone
A brown pigment found in leaves and other parts of plants. It causes the brown color of leaves after all other colors have disappeared. It is present throughout the growing season but is masked by the chlorophylls (greens), xanthophylls and carotenes (yellows and oranges), and anthocyanin (reds and purples). Tannin solutions are acid and have an astringent taste.
A natural component of most wines, coming from the grapes themselves. Tannin is most easily recognized for it's "chewy" or astringent character (like asprin dissolving in your mouth) felt in full-bodied wines. Tannin helps robust red wines to age and develop complexity over time.
Tannins are a natural substance found in many plants (including grapes and tea leaves) that produce an astringent, mouth puckering sensation. Tannins are common in most fine young red wines and help form natural preservatives that allow wines to develop and age; with time, they smooth out and disappear. Brew yourself a strong cup of black tea to experience and immediately identify tannins.
Provides the astringent effect in wines, important in the aging of red wines. Tannin decreases as a wine ages.
A natural, mouth-puckering substance present in grape skins, stalks and pips. Tannin adds body to red wine and is essential for its longevity.
The naturally occurring dry, puckery, and sometimes bitter components of wine are collectively known as tannins. Mostly found in red wine, they occur in fruit skins and strong tea, as well.
Astringent, mouth-puckering compound that comes for the skin, seeds and stalks of grapes.
Tannic acid is the most common mordant for cellulose fibers such as cotton. It is often combined with alum and/or iron, however, the tannin mordant should be done first as metal mordants combine well with the fiber-tannin complex. This Tannic acid is a very pure form of tannin.
Tannin is a substance naturally present in the skin and other parts of the grapes. Tannin is, to red wine what acidity is to white wine, its structure. Tannin (bitter) is detected by the back of the tongue. Depending on the amount the wine is bitter, supple or firm. Certain wines leave an impression of suppleness or smoothness others an impression of harshness or firmness.
A brown-colored chemical found in plants. Tannin can be used to soften animal hides for use as leather. Hemlock and oak bark was an important source of tannin during the settlement of the Lake States. [To return to previous page, click your browser's BACK button then scroll through the page to your last location
The group of astringent and bitter compounds found in the seeds and skins of grapes which slow oxidation and promote aging.
A natural compound that comes from skins, pits and stems of grapes as well as the wood in which the wine is aged. Generally, red wines have a higher level of tannin than whites because red grapes are usually left to ferment on their skins.
Wine component—found mostly in red wines—derived primarily from grape skins, seeds and stems, but also from oak barrels. Tannin acts as a natural preservative that helps wine age and develop. Excessive, unbalanced tannin can taste bitter and leaves the same drying, furry sensation in the mouth as very strong tea. Common tannin descriptors include smooth, velvety, mouth-drying and rough.
substance found in many plants that acts as an astringent and helps seal broken tissue
Any of a group of water soluble, natural organic phenolic compounds that are produced by metabolism in trees andplants, and are part of the degredation-resistant fulvic acid materials formed during the decomposition of vegetation.
A naturally occurring substance in grapeskins, seeds and stems. Is primarily responsible for the basic "bitter" component in wines. Acts as a natural preservative, helping the development and, in the right proportion, balance of the wine. It is considered a fault when present in excess (see also astringent, puckery).
A strongly astringent substance obtained from gall nuts, sumac, etc., used in chillproofing of beer. Also present in hops and malt in small amounts.
Phenolic compounds found in grapesâ€™ skin and seeds that are extracted into the wine resulting in an astringent or bitter sensation in the mouth. Tannins act as a natural preservative and are particularly prevalent in mature red wines.
A substance often used in meadmaking that imparts an astringency, a mouth-drying sensation. Tannin binds proteins in solution and causes them to settle out as sediment, hence aiding in the clarifying process. It can be derived from natural sources, such as black tea, fruit skins, or bark, or is available in powdered form from wine-making suppliers.
A bitter compound found in the seeds, stems, and skins of grapes, and is extracted from wooden barrels. It is quite astringent and causes a puckering sensation in the front of the mouth.
the name the tea trade worldwide gives to polyphenols contained in tea. Polyphenols are responsible for the pungency of tea and give its taste.
Any of various solvents; astringent substances of plant origin used in tanning leather.
Tannins are astringent, bitter-tasting plant polyphenols that bind and precipitate proteins. The term tannin refers to the source of tannins used in tanning animal hides into leather; however, the term is widely applied to any large polyphenolic compound containing sufficient hydroxyls and other suitable groups (such as carboxyls) to form strong complexes with proteins and other macromolecules. Tannins have molecular weights ranging from 500 to over 3,000Bate-Smith and Swain, 1962, Flavonoid compounds.