You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Gallic acid

An aromatic compound belonging to the phenols (polyphenols) within the tannins, which forms colourless needles or a crystalline, slightly brownish powder. It is a component of gallotannins, which, together with ellagtannins (see under tannins), are found in the fruits and leaves of blackberries, oak bark, gall apples, green tea, raspberries, currants and rose plants. The rose family also includes the grapevine (see also grapevine systematics). Gallotannins and ellagtannins break down into gallic acid and ellagic acid through acid hydrolysis. Gallic acid is used for the production of antioxidants in food, sunscreens and dyes.

Voices of our members

Andreas Essl

The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.

Andreas Essl
Autor, Modena

The world's largest Lexicon of wine terms.

26,266 Keywords · 46,872 Synonyms · 5,322 Translations · 31,599 Pronunciations · 193,547 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon