TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

TANNIQUE [6 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2021-10-26

English

Subject field(s)
  • Aquaculture
  • Fish
CONT

The egg structure of sturgeon is complex ... In the sturgeon, an adhesive layer in the follicular epithelium is responsible for the egg adhesiveness. This is a problem for artificial reproduction of many fish species ... when a large number of eggs are incubated in hatchery conditions. ... several techniques for removing adhesiveness have been developed and successfully applied to [fish] eggs [such as] enzymes ...

Key term(s)
  • adhesiveness of eggs
  • stickiness of eggs

French

Domaine(s)
  • Aquaculture
  • Poissons
CONT

On remarque que certains produits sont toujours efficaces dans la réduction de l'adhésivité des œufs. On retrouve le lait, l'urée, l'acide tannique, l'hypochlorite de sodium, les enzymes [...] et le jus d’ananas. L'adhésivité des œufs est provoquée par la présence en surface de structures spécifiques qui vont interagir avec un substrat pour s’y fixer. [L'utilisation de l'acide tannique] en aquaculture est principalement pour la réduction de l'adhésivité des œufs pendant l'incubation [...]

Spanish

Save record 1

Record 2 2011-08-17

English

Subject field(s)
  • Winemaking
DEF

A tasting term for a dry, mouth-puckering feeling on the palate.

CONT

This mouth-puckering feeling is caused by excess tannin or acidity, usually encountered in young red wines.

OBS

The degree of astringency varies considerably according not only to the quantity of the tannin, but to its quality. Alcohol and sweetness modify and soften the effect of astringency, delaying its perception on the palate. High acidity accentuates its effect and accelerates its perception as astringency on the palate.

OBS

It seems that in English the noun astringency is used more often than the adjective astringent, but the latter is also correct.

French

Domaine(s)
  • Industrie vinicole
DEF

Qui provoque une sensation d’assèchement des gencives et de rugosité due à la présence de tanin.

CONT

Un vin astringent ou tannique provoque un resserrement des gencives, de la langue, du palais, de l'ensemble de la bouche. Le dégustateur réagit alors en exécutant des mouvements de bouche pour détendre ses muqueuses : il semble mâcher son vin. [...](On dit parfois d’un vin astringent qu'il «a de la mâche»).

OBS

1. Contrairement à la notion d’«astringence» qui est descriptive, la notion de «verdeur» a une connotation péjorative. Un vin qui est vert est un vin qui est trop astringent.

Spanish

Save record 2

Record 3 2011-06-03

English

Subject field(s)
  • Chemical Elements and Compounds
Universal entry(ies)
C76H52O46
formula, see observation
1401-55-4
CAS number
OBS

Natural substance widely found in nutgalls, tree barks, and other plant parts. Tannins are known to be gallic acid derivatives. A solution of tannic acid will precipitate albumin.

OBS

Chemical formula: C76H52O46

Key term(s)
  • tannin
  • digallic acid

French

Domaine(s)
  • Éléments et composés chimiques
Entrée(s) universelle(s)
C76H52O46
formula, see observation
1401-55-4
CAS number
OBS

Formule chimique : C76H52O46

Spanish

Campo(s) temático(s)
  • Elementos y compuestos químicos
Entrada(s) universal(es)
C76H52O46
formula, see observation
1401-55-4
CAS number
OBS

Fórmula química : C76H52O46

Save record 3

Record 4 2011-01-24

English

Subject field(s)
  • Chemical Elements and Compounds
  • Food Additives
Universal entry(ies)
C76H52O46
formula, see observation
DEF

Yellowish-white to light-brown amorphous powder or flakes ... very soluble in alcohol and acetone; used as a mordant in dyeing, in photography, as a reagent, and in clarifying wine or beer.

CONT

Tannic acid ... is used to clarify beer and wine, and as a refining agent for rendered fats. As a flavoring it is used in butter, caramel, fruit, brandy, maple, and nut flavorings for beverages, ice cream, ices, candy, baked goods, and liquor....

OBS

Not to be confused with "gallotannic acid" which is also called "tannic acid".

OBS

Chemical formula: C76H52O46

French

Domaine(s)
  • Éléments et composés chimiques
  • Additifs alimentaires
Entrée(s) universelle(s)
C76H52O46
formula, see observation
DEF

Acide organique se présentant sous forme de poudre ou de flocons d’un blanc plus ou moins jaunâtre ou brunâtre, solubles dans l’alcool. On l’emploie pour clarifier les boissons fermentées, aromatiser les bonbons, la crème glacée, les liqueurs.

OBS

Formule chimique : C76H52O46

Spanish

Save record 4

Record 5 2003-11-05

English

Subject field(s)
  • Chemical Elements and Compounds
  • Medication
  • Biochemistry

French

Domaine(s)
  • Éléments et composés chimiques
  • Médicaments
  • Biochimie

Spanish

Campo(s) temático(s)
  • Elementos y compuestos químicos
  • Medicamentos
  • Bioquímica
Save record 5

Record 6 1976-06-19

English

Subject field(s)
  • Chemical Elements and Compounds
  • Preparation of Leather and Leather Articles

French

Domaine(s)
  • Éléments et composés chimiques
  • Préparation des cuirs et des objets en cuir

Spanish

Save record 6

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