Linked from

The 30 pages that link to Tannin, each with the reason it gives.

• LigninCompared with: Tannins are aromatic plant compounds, but they are not structural wall polymers like lignin.

• WineRelated: Skin, seed, and oak tannins give many wines grip and aging capacity.

• AcornRelated: Acorn tannins deter feeding and must often be removed before human consumption.

• BarkRelated: Bark tannins have been used in leather tanning and can deter herbivores.

• PolyphenolBroader topic: Tannins illustrate how some polyphenols form strong complexes with proteins.

• TanningRelated: These compounds cross-link hide proteins in traditional vegetable tanning.

• Tea brewingRelated: Their extraction helps shape tea's bitterness and drying mouthfeel.

• Herbal teaRelated: Tannins extracted from some leaves and bark contribute dryness and bitterness.

• Phenylpropanoid pathwayBroader topic: Some tannins arise from phenylpropanoid-related branches and contribute to chemical defense.

• ColobinaeRelated: Some colobines detoxify or tolerate tannins in leaves through gut physiology and food selection.

• Wine acidityCompared with: Tannin adds structure through astringency, a sensation distinct from acid-driven sourness.

• WinemakingRelated: Extraction from skins, seeds, and oak shapes a wine’s grip and longevity.

• CatechinRelated: Catechin-related compounds contribute to the astringency of some foods and drinks.

• Masala chaiRelated: Over-steeping black tea can release enough tannins to make chai harsh.

• Red wineRelated: Skin and seed tannins shape red wine’s grip and aging potential.

• Gallic acidNarrower topic: Gallic acid is a structural unit in many hydrolysable tannins.

• Iced teaRelated: Strong or prolonged brewing can make chilled tea notably astringent.

• Tannic acidNarrower topic: Tannic acid is one particular tannin preparation, not a name for all tannins.

• White wineCompared with: Limited skin contact usually gives white wine less tannin than red wine.

• Ellagic acidNarrower topic: Ellagitannins belong to this broader family of plant compounds.

• Milford SoundRelated: Leached from forest vegetation, tannins darken the fiord’s upper freshwater layer.

• Tollund ManRelated: Tannins in bog environments help explain the darkened, leather-like preservation of skin.

• Cider appleRelated: Tannins give some cider apples the bitterness and astringency associated with traditional cider.

• LithocarpusRelated: Tannins in many Lithocarpus seeds must be reduced before the seeds can be eaten.

• Phytic acidCompared with: Tannins can also inhibit non-heme iron absorption, through a mechanism distinct from phytate chelation.

• Quercus velutinaRelated: Black oak bark contains tannins that were used in leather processing.

• VachelliaRelated: Tannin-rich bark and pods from some Vachellia species have been used in leather processing.

• Acacia decurrensRelated: Black wattle bark contains tannins used to convert animal hides into leather.

• AnthoxanthinCompared with: Tannins share polyphenol chemistry with anthoxanthins but are not classified as these pigments.

• OenologyRelated: Grape skins, seeds, and oak supply tannins that influence texture and aging.