from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Tannic acid.
- n. Any of various chemically different substances capable of promoting tanning.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Tannic acid or any of its derivatives.
from the GNU version of the Collaborative International Dictionary of English
- n. Same as Tannic acid, under tannic.
from The Century Dictionary and Cyclopedia
- n. Same as tannic acid. Also called taya. See tannic.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. any of various complex phenolic substances of plant origin; used in tanning and in medicine
The preparation of pentagalloyl glucose has proved this compound to be nearly identical with tannin obtained from galls (_tannin_); a few other natural tannins belong to this type which Fischer terms acyl compounds of sugar with hydroxybenzoic acids.
The term tannin comes from the use of plant extracts in the tanning of leather which bind protein to form insoluble tannin-protein complexes.
In the final blend you sometimes need grapes with too much acidity and tannin, in other words, grapes that might be left on the sorting room floor today.
For a cabernet to be this low in tannin, well, it's done on purpose.
There is just a little skin tannin here and good, food-friendly acidity to bring structure.
It's an aromatic, to be sure and low in tannin while good with extract and color.
Dry, but fruity, and with a little noticeable skin tannin this is a rose to enjoy with a wide range of foods.
The palate is richly flavorful with cherry, spice and earth and pleasant structure – the result of acidity and skin tannin rather than overbearing oak.
The tea should not be allowed to steep for less than 30 seconds or more than about five minutes (a process known as brewing or [dialectally] mashing in the UK): after that, tannin is released, which counteracts the stimulating effect of the theophylline and caffeine and makes the tea bitter (at this point it is referred to as being stewed in the UK).
-- The leaves contain, beside a stimulant and flavour, an undesirable substance known as tannin, which is injurious to the delicate lining of the stomach.