tannin

1. 单宁、丹宁酸，是英文（Tannin）的音译，它是葡萄酒中所含有的二种酚化合物其中的一种物质，尤其在红葡萄酒中含量较多，有益于心脏血管疾病的预防。别称：鞣酸，丹宁酸。
2. 单宁是一种天然的酚类物质，广泛存在于各类植物、种子、树皮、木头、树叶和水果皮中。作为葡萄酒中特有的物质，单宁在为葡萄酒增添涩味的同时，也为葡萄酒增添了酒体的复杂度。

tannin 单宁，单宁酸，鞣质

来自法语 tannin,单宁，来自 tan,橡树树皮，-in,化学名词后缀。

tannin

tannin: see tan

tannin (n.)

"tannic acid, vegetable substance capable of converting animal hide to leather," 1802, from French tannin (1798), from tan "crushed oak bark containing tannin" (see tan (v.)). Tannic acid first recorded 1836, from French acide tannique, inroduced 1834 by French chemist Théophile-Jules Pelouze (1807-1867).

1. The risin and tannin that can be extracted from it are sought by the chemical industry.

从中提取的松香和鞣酸是化学工业上很需要的.

2. Tannin inclusions in vacuoles have also been demonstrated by the electron microscope.

液泡中的丹宁内含物也已用显微镜证实.

3. Full - bodied a solid, good tannin structure and apersistent aftertaste.

酒体丰腴,单宁结实而精致, 回味持久.

4. To convert ( hide ) into leather, as by treating with tannin.

将 ( 生皮 ) 变为皮革, 如通过用丹宁酸来处理.

5. Astringent: Mouth - puckering sensation ; the result of tannin being present in the wine.

麻辣: 由于丹宁在葡萄酒中的作用而使喉间受到强烈刺激的感觉.