tannin

[tan-in]

noun

1. Chemistry.,  any of a group of astringent vegetable principles or compounds, chiefly complex glucosides of catechol and pyrogallol, as the reddish compound that gives the tanning properties to oak bark or the whitish compound that occurs in large quantities in nutgalls.

2. any of these compounds occurring in wine and imparting an astringent taste, especially in red wine.

tannin

/ ˈtænɪn /

noun

1. Also called: tannic acid. any of a class of yellowish or brownish solid compounds found in many plants and used as tanning agents, mordants, medical astringents, etc. Tannins are derivatives of gallic acid with the approximate formula C 76 H 52 O 46

tannin

1. Any of various compounds, including tannic acid, that occur naturally in the bark and fruit of various plants, especially the nutgalls, certain oaks, and sumac. Tannins are polyphenols, and form yellowish to light brown amorphous masses that can be powdery, flaky, or spongy. They bind proteins and are used in dyeing, in tanning leather, in clarifying wine and beer, and as an astringent in medicine. Tannins also give color and flavor to black tea.

2. Any of various other substances that promote the tanning of leather, such as chromium salts.

Other Word Forms

• nontannin noun

Word History and Origins

Origin of tannin¹

First recorded in 1795–1805; earlier tanin, from French; tan ¹, -in ²

Word History and Origins

Origin of tannin¹

C19: from French tanin, from _tan ¹

Example Sentences

This elegant drink balances subtle sweetness, tannins, citrus and ginger.

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It’s fairly light-bodied and juicy, with soft tannins and a moderate level of alcohol.

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Though far from complex, this juicy, bright wine has all the plush fruit and soft tannins that made Malbec a crowd favorite in the first place.

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“Cider makers are trying to find the flavor profile of bitterness, of tannins,” Kaiser said.

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The rocks were then placed in a woven basket with water and acorn flour that had been rinsed and re-rinsed over several days, to remove bitter tannins.

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