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tannic

Tannic is an adjective related to tannins, a diverse group of polyphenolic compounds found in many plants. It describes substances that contain tannins or exhibit the characteristic astringent, bitter-tasting properties associated with tannins. In common usage, tannic often refers to tannic acid or to wines and other products that are high in tannins.

Tannic acid is a hydrolyzable tannin and is historically defined as a mixture of polygalloyl esters of

Tannins occur in a wide range of plant materials, including gall nuts, oak bark, tea leaves, sumac,

In culinary and oenological contexts, “tannic” describes products with noticeable tannin content, contributing to structure and

glucose;
upon
hydrolysis
it
yields
gallic
acid.
Tannins
are
broadly
divided
into
hydrolyzable
tannins
(including
tannic
acid)
and
condensed
tannins
(proanthocyanidins).
This
classification
reflects
differences
in
structure,
reactivity,
and
how
they
interact
with
proteins
and
metals.
and
various
fruits
and
seeds.
They
contribute
astringency
and
bitterness
and
have
the
ability
to
precipitate
proteins,
a
property
that
underlies
their
use
in
leather
tanning,
dyeing,
and
the
clarification
of
wines
and
beers.
potential
for
aging
in
wines.
Tannins
also
act
as
mordants
in
textile
dyeing
and
have
historical
and
medicinal
roles
as
astringent
agents.
The
presence
and
balance
of
tannins
influence
mouthfeel,
flavor
perception,
and
the
sensory
evolution
of
foods
and
beverages.