ABSTRACT
What are they? A set of compounds from the group of polyphenols (associated with flavonoids) that are characterized by giving a certain color to some vegetables and for their astringency.
Additional information: They are abundant in nature, present in many vegetable products,
especially fruit (grapes, etc.), as well as in cocoa, coffee, and tea. Tannins are responsible for the astringent nuance in wine as well as
in tea, cocoa, and coffee. In fruit, the astringency caused by tannins reduces with ripening. Because they are associated with flavonoids, they are considered
antioxidants. In addition to the retail food industry, tannin extracts are used in
tanning to turn animal skins into leather, and in medicine to prepare astringent substances and to treat burns.
