Lylia:

Here's what's available on RG regarding your topic as I do not have a lot of experience with using Tannins.

Best regards,

Debra

https://www.researchgate.net/publicliterature.PublicLiterature.search.html?type=keyword&search-keyword=Tannins+vs+tannic+acid&search-abstract=&search=Search

Dear Lylia:

you are very right.

Tannic acid is a specific commercial form of tannin, a type of polyphenol.

Tannic acid is also used to produce tannate salts of certain antihistamine and antitussive products.

Please read these links:

1. http://link.springer.com/article/10.1007/BF00988046#page-1

2. also check the attachment.

Hope you find it helpful..

Good reply. Thanks.

Hi Lylia,

Tannins and tannic acid are not chemicaly the same substance. In fact, Tannins represent a large family of phenolic compounds including tannic acid. Tannic acid is used as standard to do the calibrating curve in colorimetric assay of total tannins. I think it is more clear for you now.

What’s the difference between Tannins and Acidity?

This one stumped me for a while. When you read about wine-especially red wine–you invariable hear some mention tannins and acid. What’s the difference? I wondered. I thought tannins were acid. At least, that’s what the dictionary says…. (See below) So, I decided to do a little research on the matter.

1. What Are Tannins?

“Tannin: 1. Tannic acid. 2. Any of various chemically different substances capable of promoting tanning.” The American Heritage Dictionary.

“Tannic Acid. A lustrous yellowish to light-brown amorphous, powdered, flaked or spongy mass having the approximate composition C76H52O46, derived from the bark and fruit of many plants and used in tanning, as a mordant, to clarify wine and beer, and as an astringent and styptic.” The American Heritage Dictionary

Okay, so we have a definition. But is it the right one when we’re talking about tannins in wine?

The answer, come to find out, is yes and no. Here’s why.

a. Hydrolyzable and Condensed Tannins

Tannins are a group of phenol compounds found in plants, which create a group of chemicals called “Polyphenols“. These polyphenols are, for the most part, soluble in water.

There are two main types of tannins: Hydrolyzable Tannins and Condensed Tannins.

Tannic acid is a particular type of hydrolyzable (basically means that it is able to be split up and broken down by interacting with water) tannin commonly found in the bark and wood of oaks and other plants. It is used commercially in tanning leather and in certain dying processes. So, what type of tannin comes from the bark of oaks and other plants? Hydrolyzable Tannins.

Another type of tannin, which is a non-hydrolyzable tannin, is called Condensed Tannins (also called “Proanthocyanidins”, but I like “Condensed Tannin” better, don’t you?). Condensed Tannins are often found in other plant sources such as tea, pomegranates and grape seeds and grape skins.

Hydrolyzable tannins and condensed tannins are the two main categories of tannins delineated.

http://antiwinesnob.com/wine-articles/whats-the-difference-between-tannins-and-acidity/

Read this article

Tannic acid (Acidum tannicum), a commercial form of tannin, is a polyphenol. Its weak acidity (pKa around 10) is due to these phenol groups in the structure. Tannic acid is a basic ingredient in the chemical staining of wood. The tannic acid or tannin is already present in woods like oak, walnut, and mahogany. Tannic acid can be applied to woods low in tannin so chemical stains that require tannin content will react.

Tannic acid is the most common mordant for cellulose fibers such as cotton. Tannin is often combined with alum and/or iron. The tannin mordant should be done first as metal mordants combine well with the fiber-tannin complex.

The presence of tannic acid in the bark of redwood (Sequoia) is a strong natural defense against wildfire, decomposition and infestation. It is found in the seeds, bark, cones, and heartwood.

The chemical formula for commercial tannic acid is often given as C76H52O46, but in fact it contains a mixture of related compounds. Its structure is based mainly on glucose esters of gallic acid. It is a yellow to light brown amorphous powder which is highly soluble in water; one gram dissolves in 0.35 mL of water.

A popular home remedy to stop the bleeding after wisdom tooth extraction is applying tea bags (Lipton's or green tea) in the back of the jaws and biting down, given that the tannic acid in tea helps to clot blood.

It is said[weasel words] that soaking feet in tannic acid (or strong tea) can help prevent blisters.[citation needed]

But the use of tea for toughening skin appears to be apocryphal, in as much as tea is said to be incapable of tanning leather.

Tannic acid was once used as a treatment for strychnine poisoning in the late 19th and early 20th centuries.For more plz read at following link.

Regards

Hello Ms. Lylia

In short, tannins is complex group of chemical compound than tannic acid is such a commercial standard name, commonly founding it out in gallotanic acid. Hopefully, it helps you. Good luck

Both are different. Tannic acid is (can be upto) decagalloyl (based on gallic acid; polyphenol family, if to say so as family!) derivative of the sugar (glucosyl version). The tannins (also polyphenol family) are flavonoid based products (also polyphenol family, the term being vague for multiple phenol functional group presence). The family is with few to multiple phenolic groups (Ph-OH) incorporations in their structures. The tannins are ALSO types in procyanidins and condensed one which too forming types A, B, and C! More details on polyphenol chemistry! In nutshell, both are different- in structures and in molecular design and structural layouts- geometry and structural parts layout, if one can say it this way! Refer to other answers too.

Tannic acid is a commercial form of one of the categories of tannins.

First "tannin" is not a chemical designation, it is a functional designation meaning a plant (polyphenol) which precipitates proteins. This is how and why our ancestors regonized it.

There are two types of molecules (all are polyphenols) which are recognized as tannins:

- hydrolysable tannins which are esters of gallic acid and its dimer ellagic acid ester bound usually to a glucose; tannic acid is one of theose, mostly gallic.

- "condensed" tannins known also as proanthocyanidins which are oligomers an dpolymers of flavanols, themselves a type of flavonoid. You can find procyanidins (polymersof catechin and / or epicatechins), the most simple and common ones, notably in Rosaceae fruits, prodelphinidins (which include gallocatechins), also present in grape, profisetidins...

Tannins are flavonoids which fall under a larger umbrella of compounds know as phenolics or polyphenolics.

Tannin is a loose term that applies to non-hydrolyzable (a.k.a. condensed tannin or proanthocyanidins) and hydrolyzable forms. The former are oligomers and polymers of flavan-3-ols. The term proanthocyanidin is derived from the fact that anthocyanidins are released during acid catalyzed cleavage (see acid-butanolysis) a technique for understanding sub-unit composition, DP among other things. Procyanidins are the most ubiquitous subclass found in our diets. Some food sources include cacao, grape seed, cranberry, blueberry, dates and sorghum.

Hydrolyzable tannins include: 1) gallotannins: gallic acid esters of glucose or quinic acid 2) ellagitannins: esters of ellagic acid and glucose. Tannic acid is a gallotannin.

All tannins bind protein. As you increase degree of polymerization you increase degree of hydroxylation and as a result increase their potential to interact with proteins resulting in co-precipitation. This phenomenon results in a tactile sensation specifically astringency perceptions in the oral cavity. Condensed tannins are what largely drive astringency in red wine and dark chocolate for example. Structural differences, the presence of other macromolecules, matrix, temperature as well as other factors can modulate astringency perception.

I could go on but...