Tannin
A tannin (or tannoid) is an astringent, polyphenolic biomolecule that binds to and precipitates proteins and various other organic compounds including amino acids and alkaloids. It is a yellowish or brownish bitter-tasting organic substance present in some galls, barks, and other plant tissues, consisting of derivatives of gallic acid, used in leather production and ink manufacture.The tannin compounds are widely distributed in many species of plants, where they play a role in protection from predation, and perhaps also as pesticides, and in plant growth regulation.The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit or red wine or tea.
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