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abstract

Tannins are astringent, bitter plant polyphenols that either bind and precipitate or shrink proteins and various other organic compounds including amino acids and alkaloids. The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit or red wine. This book presents current research in the study of tannins including: the effect of tannins in animal nutrition; proanthocyanidins in grapes and wines; using tannins to produce coagulant agents for water purification; and solar photodegradation of tannin in wood leachate.

authors

Passos CP, Domingues MR, Silva CM, Coimbra MA

our authors

foto Carlos Manuel Silva

Carlos Manuel Silva

Associate Professor

Groups

G4 - Renewable Materials and Circular Economy

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Publication Details

type
Book Chapter
year
2010
Book Title
Grape Seed Procyanidins: Occurrence, Structural Features, and Health Benefits
editors
GK Petridis
publisher
Nova Science Publishers
isbn
978-1617611278

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