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

tannin

/ ˈtænɪn /

noun

1. 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 Also calledtannic acid

tannin

/ tăn′ĭn /

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 Words From

• non·tannin 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

He says it improves the ‘tannin and lignin extraction from the tea leaves,’ and I guess his family thought that was important.

From Salon

An Osaka Metropolitan University research team, including graduate student Ilhamzah and Professor Ken-ichi Fujita of the Graduate School of Science and Professor Akira Ogita of the Research Center for Urban Health and Sports, has found that tannin from persimmons improves the growth of the yeast strain Saccharomyces cerevisiae in the presence of ethanol.

From Science Daily

"In this study, yeast cultures grown in a medium containing ethanol and persimmon tannin showed an 8.9-fold increase in cell number compared to cultures grown in an ethanol medium without persimmon tannin," stated Professor Fujita.

From Science Daily

The researchers explored persimmon tannin because it is known for its antioxidative properties.

From Science Daily

"Persimmon tannin reduced ethanol-induced oxidative stress," Fujita added.

From Science Daily