tannin
C1Technical/Scientific, but also common in discussions of wine, tea, and leather.
Definition
Meaning
A bitter, astringent compound found in plant tissues, especially in bark, wood, leaves, and fruit skins.
A natural polyphenol used to tan leather (convert animal hides into leather), and found in substances like tea, red wine, and unripe fruit, contributing to their astringent taste.
Linguistics
Semantic Notes
Primarily a mass noun. The plural 'tannins' refers to multiple types or instances of the compound. Its key semantic feature is 'astringency', which describes the dry, puckering sensation it causes.
Dialectal Variation
British vs American Usage
Differences
No significant difference in meaning or usage. Spelling and pronunciation are consistent.
Connotations
Often carries a positive connotation in wine connoisseurship (structure, aging potential) but can be negative if describing excessive bitterness in food/drink.
Frequency
Equally common in both varieties within relevant contexts (oenology, botany, food science).
Vocabulary
Collocations
Grammar
Valency Patterns
The [substance: wine/tea] contains tannins.The tannins in the [substance] are [adjective: soft/aggressive].Tannins are extracted from the [source: skins/barks].Vocabulary
Synonyms
Strong
Neutral
Weak
Vocabulary
Antonyms
Phrases
Idioms & Phrases
- “[None directly for 'tannin'; related: 'to have legs' (wine) can imply tannic structure]”
Usage
Context Usage
Business
Used in marketing descriptions for wine, tea, and leather goods (e.g., 'well-integrated tannins', 'vegetable-tanned leather').
Academic
Common in chemistry, botany, food science, and oenology papers discussing phenolic compounds and astringency.
Everyday
Mostly in discussions about the taste of red wine, strong tea, or unripe fruit (e.g., 'This banana is too tannic').
Technical
Precise term in tanning industry, viticulture, and phytochemistry.
Examples
By Part of Speech
verb
British English
- The oak barrels will tannin the wine over time.
- [Note: 'tannin' is not standard as a verb; 'tan' is the verb for leather]
American English
- [Same as British; 'tannin' is not used as a verb.]
adverb
British English
- [No standard adverbial form for 'tannin']
American English
- [No standard adverbial form for 'tannin']
adjective
British English
- The wine had a pleasingly tannic finish.
- The tea was unpleasantly tannic.
American English
- This young Cabernet is quite tannic.
- Avoid over-steeping to prevent a tannic brew.
Examples
By CEFR Level
- The tea is strong and has tannin.
- Some fruits taste bitter because of tannin.
- Red wine often contains tannins from grape skins.
- Too much tannin can make your mouth feel dry.
- The tannins in this Barolo are firm but will soften with age.
- Tannin acts as a natural preservative in many wines.
- The winemaker carefully managed maceration time to extract optimal tannin structure without excessive astringency.
- Vegetable-tanned leather, which uses natural tannins from tree bark, develops a rich patina over time.
Learning
Memory Aids
Mnemonic
Think of TANnin - it TANs leather and makes your mouth feel like it's been to the desert (dry and puckered).
Conceptual Metaphor
TANNINS ARE ARCHITECTS (they give structure to wine); TANNINS ARE SAND (creating a dry, gritty sensation).
Watch out
Common Pitfalls
Translation Traps (for Russian speakers)
- Do not confuse with 'tan' as in sun tan (загар). The Russian equivalent 'танин' is a direct cognate.
- The related adjective 'tannic' (танниновый, дубильный) is more specific than just 'tan' (коричневый).
Common Mistakes
- Using as a countable noun incorrectly (e.g., 'a tannin' is rare; prefer 'a type of tannin' or 'tannins').
- Confusing 'tannic' (adj. related to tannin) with 'tan' (colour or verb).
Practice
Quiz
In which of the following would you LEAST expect to find significant tannins?
FAQ
Frequently Asked Questions
No, in moderate amounts from dietary sources like tea and wine, tannins are antioxidants. Excessive consumption can sometimes interfere with iron absorption.
'Tannin' is a general term for a class of astringent polyphenols. 'Tannic acid' is a specific type of tannin, often used commercially. In casual discussion, especially about wine, 'tannins' is the common term.
Tannins contribute to a wine's structure, bitterness, and astringency. They act as natural preservatives, allowing red wines to age. The quality and integration of tannins are key markers of a wine's style and potential.
You can reduce their perception. Adding milk to tea binds with tannins, reducing astringency. In wine, tannins soften and polymerize (clump together) over time, becoming less noticeable—this is part of aging. Filtration can also remove some tannins.