| tannic acid |
A substance occurring naturally in well water. It is produced by decaying vegetation, and causes the water to have a yellow of light brown color and can provide a bitter taste. There is currently no EPA regulatory level for tannin in water.
출처: www.alpha-plumbing.com/plumbing-terminology-t.htm
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| tannic |
Describes a wine with a strongly astringent flavour due to the presence of tannins.
출처: www.fogwells.com/webworks/glossary/t-z.html
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| tannic |
The tannins of a wine, which are extracted from the grape skins and stems, are, along with a wine's acidity and alcohol, its lifeline. Tannins give a wine firmness and some roughness when young, but gradually fall away and dissipate. A tannic wine is one that is young and unready to drink.
출처: www.weinbauer.com/glossary/index.cfm
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| tannic acid |
Natural tannic acid can be found in the bark of oak trees as well as in cherries, tea and coffee. Used as an astringent, tannic acid may tint the hair and skin brown when applied topically.
출처: www.creatinghealthybeauty.com/glossary_of_natural_...
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| tannic |
Referring to the presence of tannic acid that comes from the skins, seeds and stems of the grapes. Tannin is a necessary component of good wine, especially good red wine, and is most evident in the first few years of maturity. Eventually, it subsides during the maturation process. Tannin when young tastes or feels like a cotton swab is being run down your tongue. It is that drying sensation in your mouth not to be confused with the mouth-puckering of acidity.
출처: www.finewine.com/finewine/learn/glossary.cfm
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