Explore: Tannins

the destruction or modification of tannins with time plays an important role when determining harvesting times. Tannins have molecular weights ranging from

Condensed tannins (proanthocyanidins, polyflavonoid tannins, catechol-type tannins, pyrocatecollic type tannins, non-hydrolyzable tannins or flavolans)

The reaction of tannins and anthocyanins with the phenolic compound catechins creates another class of tannins known as pigmented tannins which influence

Tannin usually refers to astringent, bitter chemical compounds naturally occurring in plants, which are used in tanning hides and prominent in the taste

condensed tannins. Quebracho tannin is also sold as an enological tannin. The quebracho tannins structure is very similar to that of grape tannins, making

Tannin (Hebrew: תַּנִּין tannīn; Syriac: ܬܢܝܢܐ tannīnā plural: tannīnē; Arabic: التنين tinnīn, ultimately from Akkadian 𒆗𒉌𒈾 dannina) or Tunnanu (Ugaritic:

tanning uses tannins (a class of polyphenol astringent chemicals), which occur naturally in the bark and leaves of many plants. Tannins bind to the collagen

grape tannins as well as introduce softer "wood tannins". The choice of fining agents can also reduce tannins with gelatin and egg whites being positively-charged

procyanidins or the oxidation of condensed tannins. It is also used for lignin quantitation. Reaction on condensed tannins from Douglas fir bark produces epicatechin

and mouthfeel of tea. Polyphenols in tea include catechins, theaflavins, tannins, and flavonoids. Polyphenols found in green tea include, but are not limited