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ウィキペディア英語版
出典：Wikipedia
Tannin
出典:『Wikipedia』 (2011/06/30 00:26 UTC 版)
英語による解説
ウィキペディア英語版からの引用
- 引用
A tannin (a.k.a. vegetable tannin, i.e. a type of biomolecule, as opposed to modern synthetic tannin) is an astringent, bitter plant polyphenolic compound that binds to and precipitates proteins and various other organic compounds including amino acids and alkaloids. The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit or red wine. Likewise, the destruction or modification of tannins with time plays an important role in the ripening of fruit and the aging of wine.
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