tannic

简明释义

英[ˈtænɪk]美[ˈtænɪk]

adj. 丹宁酸（有关）的，鞣革的

英英释义

单词用法

同义词

反义词

例句

1.Gargle and clean your teeth after eating persimmon lest the tannic acid, pectin and sugar damage your teeth.

吃完柿子记得刷牙漱口，以免柿子中的单宁酸、果胶和糖分，侵蚀牙齿。

2.The ellagic acid has been prepared by oxidation of the leaching solution of Chinese gallnut containing tannic acid.

以五倍子为原料浸取单宁酸，由单宁酸氧化制备鞣花酸。

3.Bitter flavours in food increase the perception of bitter, tannic elements in wine.

食物中的苦会增加对葡萄酒中苦(单宁元素)的感知。

4.Some wines display a round, supple texture, while others, particularly tannic reds, may taste rough or coarse.

一些酒显得圆润柔顺，而一些葡萄酒(尤其丹宁感强的)会显得粗糙。

5.Tannometers: Used to determine the tannic acid concentration of tanning solution.

制革计：测定制革溶液单宁酸的浓度之用。

6.Any water that's left behind will over steep the leaves, making your next batch overly tannic and bitter.

不然剩余的茶水会过度浸泡茶叶，浸出过多鞣酸，使得下一壶茶水变苦。

7.Some red wines are known for their tannic 单宁的 structure, which helps them age well.

一些红酒以其单宁的结构而闻名，这使得它们能够很好地陈年。

8.The tannic 单宁的 notes in this coffee add depth to its flavor profile.

这杯咖啡中的单宁的气息为其风味增添了深度。

9.The wine had a strong tannic 单宁的 flavor that made it quite bold.

这款酒有着强烈的单宁的味道，使其非常浓烈。

10.The tannic 单宁的 content in the tea gives it astringency.

茶中的单宁的含量使其具有收敛性。

11.A tannic 单宁的 flavor can make a beverage feel more robust.

一种单宁的味道可以让饮料感觉更加浓厚。

作文

Tannins are a group of polyphenolic compounds found in various plants, and they play a crucial role in the taste and quality of many beverages, particularly wine. One of the most significant characteristics of tannins is their astringency, which is often described as a dry, puckering sensation in the mouth. This sensation is largely due to the presence of tannic acids, which can bind with proteins and other macromolecules. In the context of winemaking, tannic compounds are primarily derived from grape skins, seeds, and stems, as well as from the barrels used for aging. The level of tannic content in a wine can significantly influence its flavor profile, mouthfeel, and aging potential.When tasting a wine, the perception of tannic structure is essential for understanding its character. Young red wines typically exhibit a higher concentration of tannic substances, which can make them feel bold and robust. However, as the wine ages, these tannic compounds gradually soften, allowing for a more integrated and harmonious flavor experience. This evolution is one reason why many wine enthusiasts appreciate aged wines, as the tannic bitterness transforms into a smoother, more velvety texture.In addition to wine, tannic compounds are also present in various teas, particularly black tea, where they contribute to the beverage's rich color and complex flavors. The brewing time and temperature can affect the extraction of tannic elements, leading to varying levels of astringency in the final cup. For example, steeping tea for too long can result in an overly tannic brew that may be unpleasantly bitter, while under-steeping may yield a lighter, more delicate flavor.Furthermore, tannic compounds are not only important for taste but also have potential health benefits. Research suggests that tannic acids possess antioxidant properties, which can help combat oxidative stress in the body. Additionally, they may have anti-inflammatory effects and could play a role in reducing the risk of certain chronic diseases. Therefore, incorporating foods and beverages rich in tannic compounds into one's diet can be beneficial for overall health.In conclusion, understanding the role of tannic compounds in various beverages enhances our appreciation of their complexity and richness. Whether it is the boldness of a young red wine or the delicate balance of a well-brewed tea, the presence of tannic elements contributes significantly to our sensory experience. As we explore the world of flavors, recognizing the impact of tannic substances allows us to make more informed choices and deepen our enjoyment of the drinks we consume.

单宁是一组存在于各种植物中的多酚化合物，它们在许多饮料的味道和质量中发挥着至关重要的作用，特别是葡萄酒。单宁的一个显著特征是其收敛性，通常被描述为口腔中的干涩和收缩感。这种感觉主要是由于单宁酸的存在，它们可以与蛋白质和其他大分子结合。在酿酒的背景下，单宁化合物主要来源于葡萄的果皮、种子和梗，以及用于陈酿的桶。葡萄酒中的单宁含量水平可以显著影响其风味特征、口感和陈年潜力。在品尝葡萄酒时，感知单宁结构对理解其特性至关重要。年轻的红葡萄酒通常表现出较高浓度的单宁物质，这使得它们感觉大胆而强劲。然而，随着葡萄酒的陈酿，这些单宁化合物逐渐软化，使得风味体验更加融合和和谐。这种演变是许多葡萄酒爱好者欣赏陈年葡萄酒的原因之一，因为单宁苦味转变为更平滑、更丝滑的口感。除了葡萄酒之外，单宁化合物还存在于各种茶叶中，尤其是红茶，它们为饮料的丰富色泽和复杂风味做出了贡献。冲泡时间和温度会影响单宁元素的提取，导致最终饮品中收敛性的变化。例如，茶叶浸泡时间过长可能会导致过于单宁的饮品，可能会令人不快地苦涩，而浸泡不足则可能产生更轻盈、更细腻的风味。此外，单宁化合物不仅对味道重要，还有潜在的健康益处。研究表明，单宁酸具有抗氧化特性，可以帮助抵抗体内的氧化压力。此外，它们可能具有抗炎效果，并可能在降低某些慢性疾病风险方面发挥作用。因此，将富含单宁化合物的食物和饮料纳入饮食中，对整体健康是有益的。总之，了解单宁化合物在各种饮料中的作用增强了我们对其复杂性和丰富性的欣赏。无论是年轻红葡萄酒的浓郁，还是冲泡良好的茶的微妙平衡，单宁元素的存在对我们的感官体验有着重要的贡献。当我们探索风味的世界时，认识到单宁物质的影响使我们能够做出更明智的选择，深化我们对所消费饮品的享受。