Vintner's Harvest Tannin 25g
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IMK-45182-Tannin
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$3.99
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Vintner's Harvest Tannin 25g
- In Stock
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| What are Tannins? |
| Phenol2.svg Phenol. Each intersection of two lines represents a carbon atom. Single lines represent single bonds. Double lines are double bonds. Tannins are a class of polyphenolic molecules. “Polyphenolic” means that they are made from many phenols. Phenol is an organic chemical comprised of six carbon molecules bonded in a ring. (And here, “organic” means containing carbon.) There are three major classes of tannins. Two of the classes — condensed and hydrolysable tannins — are found in plants. The third class is found in brown algae, and hence not relevant to brewers. The word “tannin” comes from wood tannins that are used to tan animal hides into leather. All tannins are polyphenols, but not all polyphenols are tannins (in the sense of being capable of tanning animal hides). Still, “tannin” is often used as a blanket term encompassing all polyphenols similar to tannins. As we are homebrewers and not home tanners, I’ll use the terms “tannins” and “polyphenols” interchangeably. The tannins relevant to brewing are water soluble and the rate at which they dissolve into solution is affected by all the usual variables, including time, temperature and pH. |
| Where Do They Come From ? |
| In vascular plants, tannins are produced by organelles (called tannosomes) and sequestered in vacuoles. Tannins react strongly with proteins, so having them floating free in the plant cell’s cytoplasm would interfere with metabolism. Tannins are most often found associated with growing tissues and are thought to be produced to discourage herbivores. They also play a role in the decomposition of plants. One place tannins are frequently found is in seeds. As brewers, this is important because barley malt is made from barley seed. Hardwoods also contain a lot of tannins, and so beer aged in new oak barrels will be very tannic. (And of course, wine makers purposely age many red wines in oak for exactly that reason. Tannins bring “structure” to wine.) Tannins are also found in the strigs and bracts of hops. The types of tannins found in barley malt, hops and wood are different and I’ll cover this in more detail later. |
| Tannin powder from chestnut origin. It adds flavour, character and astringency to wine. Use 5g per 100L and then taste before adding extra in increments of 5g |
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