tannin

listen to the pronunciation of tannin
Englisch - Türkisch
tanen
(Tıp) Tanik asit, tanen, meşe palamudu kabuğundan çıkarımı kas liflerini büzücü bir madde
{i} mazı tozu

Relevante Übersetzungen

tannin production
tanen üretimi
treat with tannin
tanenlemek
tannins
tanenler
bleaching tannin
(Tekstil) ağartma taneni
zinc tannin
(Kimya,Teknik) çinko tannin
Englisch - Englisch
Tannic acid or any of its derivatives
any of various complex phenolic substances of plant origin; used in tanning and in medicine
This is the bitter-tasting substance you can taste in strong tea; it makes the inside of your mouth feel dry and puckered It is however (in moderation) a vital component of red wines, giving them strength and the ability to age and mellow A wine high in tannin will have a characteristic brick-red tinge at the edges of the glass
Tannin is a yellow or brown chemical that is found in plants such as tea. It is used in the process of making leather and in dyeing. a reddish acid used in preparing leather, making ink etc (tanner; TAN). or tannic acid Any of a group of pale yellow to light brown amorphous substances widely distributed in plants and used chiefly in tanning leather, dyeing fabric, and making ink. Their solutions are acid and have an astringent taste. They are isolated from oak bark, sumac, myrobalan (an Asian tree), and galls. Tannins give tea astringency, colour, and some flavour. Tannins are used industrially to clarify wine and beer, reduce viscosity of oil-well drilling mud, and prevent scale in boiler water; they have also had medical uses
A natural component found to varying degrees in the skins, seeds and stems of grapes; most prominent in red wines, where it creates a dry, puckering sensation in young reds of concentrated extract; mellows with aging and drops out of the wine to form sediment; a major component in the structure of red wines
A naturally occurring substance in grapeskins, seeds and stems Tannin is primarily responsible for the basic "bitter" component in wines It acts as a natural preservative, helping the development and, in the right proportion, balance of the wine It is considered a fault when present in excess
erroneous term referring to the astringent polyphenols of tea, unrelated to tannic acid polyphenols of other plants
A polyphenolic compound derived from the skins, seeds, and stems of grapes, which gives young red wines an astringent quality, but contributes to its longevity and normally ameliorates as the wines age
The thing that leaves your teeth feeling fuzzy and your gums dry when you drink some red wines Tannins are long string proteins that are found naturally occurring on the skins of grapes as well as the oak of casks When large amounts are present, it often leads tasters to refer to a wine as hard Tannins in wine help promote its longevity and in time soften into the wine
tannin is contained in the skins, stalks and pips of grapes It is readily absorbed into the juice once the grapes are crushed A red wine needs a high tannin content to age for a long period
The mouth-puckering substance--found mostly in red wines--that is derived primarily from grape skins, seeds and stems, but also from oak barrels Can result in a cottony mouth feel Tannin acts as a natural preservative that helps wine age and develop
A naturally occurring substance in grapeskins, seeds and stems Is primarily responsible for the basic "bitter" component in wines Acts as a natural preservative, helping the development and, in the right proportion, balance of the wine It is considered a fault when present in excess
Tannin is a substance naturally present in the skin and other parts of the grapes Tannin is, to red wine what acidity is to white wine, its structure Tannin (bitter) is detected by the back of the tongue Depending on the amount the wine is bitter, supple or firm Certain wines leave an impression of suppleness or smoothness others an impression of harshness or firmness
A prominent chemical in tea that creates it pungency and taste Tannin is responsible for the "drying" effect in your mouth when consuming teas
The mouth-puckering substance, found mostly in red wine, that is derived from the grape's skin, seeds, and stems
Substance that dries excess mucus Bitter-tasting, complex aromatic compounds found in the vacuoles of certain plant cells, for example in bark Some are glycosides, possibly giving protection to the plant or concerned with pigment formation They are strongly astringent and are used in tanning and dyeing
One of the flavouring elements imparted to the beer by hops Although most beers are only lightly tannic, this is vital to the feel and taste of the brew
A compound derived from the pips and stalks, which is detectable by a furring of the mouth and teeth in a similar manner to stewed tea Too much tannin may render a wine very difficult to drink, but they do soften with age Tannin gives a wine body and structure, and together with acidity and fruit it is necessary for a wine to improve with age TCA: The compound that taints a wine when it is corked, 2-4-6 Trichloroanisole Toasty: Literally means just that - smelling or tasting of toast It may reflect 'toasting' of the barrels, when they may be placed around a fire (sometimes as they are made), the flames altering the physical and chemical composition of the wood surface, and subsequently this will have a significant effect on the flavour of the wine
A brown pigment found in leaves and other parts of plants It causes the brown color of leaves after all other colors have disappeared It is present throughout the growing season but is masked by the chlorophylls (greens), xanthophylls and carotenes (yellows and oranges), and anthocyanin (reds and purples) Tannin solutions are acid and have an astringent taste
An acid present in the stems, pips, and skins of grapes that becomes a very important component of red (and some white) wines It is also found in the wood barrels used for maturation, where it can alter the balance of a wine
Same as Tannic acid, under Tannic
The mouth-puckering substance -- found mostly in red wines -- that is derived primarily from grape skins, seeds and stems, but also from oak barrels Tannin acts as a natural preservative that helps wine age and develop
Tannin is a common natural occurrence in well water Tannin is produced by decaying vegetation in the well system It causes the water to have a yellow of light brown color and can provide a bitter taste There is currently no EPA regulatory level for tannin in water
{i} substance derived from certain plants (used in tanning hides and in medicine)
A naturally occurring substance in wood, grapeskins, seeds and stems Is primarily responsible for the basic "bitter" component in wines Acts as a natural preservative, helping the development and, in the right proportion, balance of the wine Considered a pollutant when present in excess
Category: Wine tannic acid or any of its derivatives
A brown-colored chemical found in plants Tannin can be used to soften animal hides for use as leather Hemlock and oak bark was an important source of tannin during the settlement of the Lake States [To return to previous page, click your browser's BACK button then scroll through the page to your last location]
Natural material with a bitter taste that may make the mouth pucker In wine, tannin comes from grape skins, stems, seeds, and from wood Tannin also helps wine age
Organic substance that is distinguishable for its astringent flavour found in grapes-stones, in stalk and the skin of the grapes It has a basic role in the structure of the red wines and is essential for their good ageing
A naturally occurring substance found in grape skins, seeds and stems or sometimes from oak barrels, that gives wine its astringency Most prominent in red wines where it creates a dry, puckering mouth-feel Tannin acts as a natural preservative that helps wine age and develop, and in the right proportion contributes to the balance of a wine, but considered a fault if present in excess
tannin
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