They are responsible for synthesizing and producing condensed tannins and polyphenols.
Tannosomes condense tannins in chlorophyllous organs, providing defenses against herbivores and pathogens, and protection against UV radiation.
[2] Tannosomes were discovered in September 2013 by French and Hungarian researchers.
[2][3] The discovery of tannosomes showed how to get enough tannins to change the flavour of wine, tea, chocolate, and other food or snacks.
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