Tannins are a class of naturally occurring polyphenolic compounds found in various parts of plants, including bark, leaves, fruit skins, and seeds. They are responsible for much of the astringent taste and dry mouthfeel in foods and beverages such as red wine, tea, and certain fruits.
Common Sources of Tannins
- Tea Leaves: Especially in black tea and green tea, contributing to bitterness and color.
- Wine Grapes: Present in grape skins, seeds, and stems, affecting the taste, color, and aging potential of wine.
- Oak Bark and Wood: Used in traditional leather tanning processes.
- Certain Fruits: Such as pomegranates, persimmons, cranberries, and unripe bananas.
- Nuts and Legumes: Like walnuts and almonds.