Tannin
Tannins are plant-derived polyphenolic compounds that bind proteins and often produce an astringent taste. They occur in foods, beverages, bark, leaves, and other plant tissues.
Linked from 30 pages
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.
White wineCompared with: Limited skin contact usually gives white wine less tannin than red wine.
TanningRelated: These compounds cross-link hide proteins in traditional vegetable tanning.