Tannin
Tannins are astringent, bitter plant polyphenols that either bind and precipitate or shrink proteins and various other organic compounds including amino acids and alkaloids.
TanninPhenolic compounds in wineTannin (demon)Glossary of wine termsQuebracho treeUnitánAlbumin tannateRipeness in viticultureCaesalpinia spinosaCabernet SauvignonTannic acidTanningLeatherAcaciaProanthocyanidinPolyphenolAstringentDaniel TammetMerlotMaceration (wine)
ProdelphinidinGallotanninProguibourtinidinChebulagic acidTerflavin BRoburin AGuiera senegalensisGallic acidTannateUnitanProline rich proteinChestnutPhlobapheneRed wine headacheWine tasting descriptorsCider appleAging of wineTeaGrignolinoOak (wine)
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Mary, Queen of Scots: was crowned at the age of nine months (1543)
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