An aromatic compound belonging to the phenols (polyphenols) within the tannin group, which forms creamy to light yellow crystals. It is a component of ellagic tannins, which occur together with gallotannins in the fruits and leaves of buckthorn, blackberries, strawberries, pomegranates, raspberries, walnuts and roses. The rose family also includes the grapevine (see Vine classification). Through acid hydrolysis, ellagic and gallotannins break down into ellagic acid and gallic acid. Free ellagic acid in red wine comes largely from the wood phenols of oak wood. The concentration of unbound acidity serves as an indicator for barrique ageing. Ellagic acid is also used as a flavouring food supplement.
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