Tannic

Tannic, derived from the word 'tannin,' describes substances, primarily complex organic compounds, found in plants that bind to and precipitate proteins. This characteristic is responsible for their use in tanning animal hides into leather. Tannic substances exhibit a bitter and astringent taste and are often used for medicinal purposes, though in excess they can cause digestive distress. The term also extends to refer to any property or effect that shares these qualities, whether they are related to taste, texture, or chemical reaction, often influencing the color or properties of a substance it reacts with.

Tannic meaning with examples

• The red wine had a strong Tannic structure, leaving a dry sensation on the palate that needed to age gracefully. Its Tannic qualities came through in the taste test, hinting at its tannins' origin in the grape skins and seeds. Further research revealed the wine's extended maceration time.
• The unripe persimmon's excessive Tannic nature made it almost inedible. Its taste had a notable, abrasive effect on my tongue, leaving it rough for hours. Once the fruit matured, the Tannic qualities lessened, making the sweetness more enjoyable.
• Brewing strong tea produces a brew with a significant Tannic quality. Its strength is evident, resulting in that characteristic bitterness and astringency when tasting, a sensation often enjoyed by tea drinkers. Many tea drinkers consider this as part of the experience.
• The oak-aged whiskey had a distinctly Tannic character imparted by the wood. These elements contributed to the whiskey's complex flavor profile, providing a long finish with notes of spice and dryness. This comes from the barrel the drink has been aging in.
• Applying the bark extract revealed the Tannic reaction and created a leathery quality on the animal hide, a process that gives leather its durability. This process requires precise control of the concentration to achieve the desired result, creating supple leather. The bark extract provided the tanning agents.