oenological tannins

Name (also "commercial tannins") for chemical substances obtained by extraction from woods and fruits. The most important of these are gallotannins, ellagitannins and proanthocyanidins. The grape-derived (flavonoid) tannins obtained from grape seeds or pomace (press residue) are very similar to the natural tannin in red wine. The second group is obtained from fruits such as gall apples or woods such as oak, chestnut or quebracho. These are known as wood-borne (hydrolysable) tannins, or ellagitannins, because they decompose through oxidation and acid hydrolysis to form degradation products such as ellagic acid.

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