Editing Tannin (section)

== Food items with tannins ==
=== Pomegranates ===
{{Main|Pomegranate ellagitannin}}

=== Accessory fruits ===
[[Strawberries]] contain both hydrolyzable and condensed tannins.<ref>{{cite journal|pmid=11309059|year=2001|last1=Puupponen-Pimiä|first1=R.|title=Antimicrobial properties of phenolic compounds from berries|journal=Journal of Applied Microbiology|volume=90|issue=4|pages=494–507|last2=Nohynek|first2=L|last3=Meier|first3=C|last4=Kähkönen|first4=M|last5=Heinonen|first5=M|last6=Hopia|first6=A|last7=Oksman-Caldentey|first7=KM|doi=10.1046/j.1365-2672.2001.01271.x |s2cid=6548208}}</ref>

=== Berries ===
[[File:Strawberries in white bowl.jpg|thumb|Strawberries in a bowl]]
Most berries, such as [[cranberry|cranberries]],<ref>{{cite journal |author1=Vattem D. A. |author2=Ghaedian R. |author3=Shetty K. |title=Enhancing health benefits of berries through phenolic antioxidant enrichment: focus on cranberry |journal=Asia Pac J Clin Nutr |volume=14 |issue=2 |pages=120–130 |year=2005 |pmid=15927928 |url=http://www.nupro.net/science/enhnce%20berry%20phenoli.pdf |url-status=dead |archive-url=https://web.archive.org/web/20101228115815/http://www.nupro.net/science/enhnce%20berry%20phenoli.pdf |archive-date=28 December 2010 |df=dmy-all }}</ref> and [[Blueberry|blueberries]],<ref>{{cite journal |author1=Puupponen-Pimiä R. |author2=Nohynek L. |author3=Meier C. |title=Antimicrobial properties of phenolic compounds from berries |journal=J. Appl. Microbiol. |volume=90 |issue=4 |pages=494–507 |date=April 2001 |pmid=11309059 |doi=10.1046/j.1365-2672.2001.01271.x |s2cid=6548208 |display-authors=etal}}</ref> contain both hydrolyzable and condensed tannins.

=== Nuts ===
[[Nut (fruit)|Nuts]] vary in the amount of tannins they contain. Some species of acorns of [[oak]] contain large amounts. For example, acorns of ''[[Quercus robur]]'' and ''[[Quercus petraea]]'' in [[Poland]] were found to contain 2.4–5.2% and 2.6–4.8% tannins as a proportion of dry matter,<ref>{{cite journal |last1=Łuczaj |first1=Łukasz |last2=Adamczak |first2=Artur |last3=Duda |first3=Magdalena |title=Tannin content in acorns (Quercus spp.) from Poland |journal=Dendrobiology |date=2014 |volume=72 |pages=103–111 |doi=10.12657/denbio.072.009 |url=http://www.idpan.poznan.pl/index.php/content/vol-72/1457-72-103-111 |access-date=15 September 2020|doi-access=free }}</ref> but the tannins can be removed by leaching in water so that the acorns become edible.<ref>{{cite book |last1=Howes |first1=F. N. |title=Nuts: Their production and everyday uses |date=1948 |publisher=Faber}}</ref> Other nuts – such as [[hazelnuts]], [[walnuts]], [[pecans]], and [[almonds]] – contain lower amounts. Tannin concentration in the crude extract of these nuts did not directly translate to the same relationships for the condensed fraction.<ref>{{cite conference|title=Assessment of the antioxidant and pro-oxidant activities of tree nut extracts with a pork model system|first1=R.|last1=Amarowicz|first2=R.B.|last2=Pegg|url=http://icomst-proceedings.helsinki.fi/papers/2008_02_31.pdf|date=2008|conference=International Congress of Meat Science and Technology|access-date=9 September 2019|archive-date=27 April 2021|archive-url=https://web.archive.org/web/20210427180157/http://icomst-proceedings.helsinki.fi/papers/2008_02_31.pdf|url-status=dead}}</ref>

=== Herbs and spices ===
[[Clove]]s, [[tarragon]], [[cumin]], [[thyme]], [[vanilla]], and [[cinnamon]] all contain tannins.{{citation needed|date=October 2015}}

=== Legumes ===
Most [[legume]]s contain tannins. Red-colored beans contain the most tannins, and white-colored beans have the least. [[Peanut]]s without shells have a very low tannin content. [[Chickpea]]s (garbanzo beans) have a smaller amount of tannins.<ref>{{cite journal|last=Reed|first= Jess D. |title=Nutritional toxicology of tannins and related polyphenols in forage legumes |journal=Journal of Animal Science |volume=73 |issue=5 |pages=1516–1528 |date=1 May 1995 |pmid=7665384 |doi=10.2527/1995.7351516x}}</ref>

=== Chocolate ===
[[Chocolate liquor]] contains about 6% tannins.<ref>{{cite book |author1=Robert L. Wolke |author2=Marlene Parrish |title=What Einstein told his cook 2: the sequel: further adventures in kitchen science |url=https://books.google.com/books?id=jGYMiTMhp9UC&pg=PA433 |date=29 March 2005 |publisher=W. W. Norton & Company |isbn=978-0-393-05869-7 |page=433 |url-status=live |archive-url=https://web.archive.org/web/20161216010635/https://books.google.com/books?id=jGYMiTMhp9UC&pg=PA433 |archive-date=16 December 2016 |df=dmy-all }}</ref>

=== Drinks with tannins ===
{{Main|Tannins in tea|Tannins in wine}}

Principal human dietary sources of tannins are tea and coffee.<ref>{{cite journal|journal=Planta Med|year=2004|volume=70|issue=12|pages=1103–1114|pmid=15643541|title=Diet-derived phenols in plasma and tissues and their implications for health|author=Clifford MN|doi=10.1055/s-2004-835835|doi-access=free|bibcode=2004PlMed..70.1103C }}</ref> Most wines aged in [[charred]] [[oak barrel]]s possess tannins absorbed from the wood.<ref>{{cite journal|journal=Crit Rev Food Sci Nutr|year=2014|volume=54|issue=6|pages=817–835|doi=10.1080/10408398.2011.609949|title=Advances in wine aging technologies for enhancing wine quality and accelerating wine aging process|vauthors=Tao Y, García JF, Sun DW|pmid=24345051|s2cid=42400092}}</ref> Soils high in clay also contribute to tannins in wine grapes.<ref name="Clarke pg 155-162">Oz Clarke ''Encyclopedia of Grapes'' pp. 155–162 Harcourt Books 2001 {{ISBN|978-0-15-100714-1}}</ref> This concentration gives wine its signature [[astringent|astringency]].<ref>{{cite journal|journal=Molecules|year=2011|volume=16|issue=3|pages=2348–2364|doi=10.3390/molecules16032348|pmid=21399572|pmc=6259628|title=Wine and grape tannin interactions with salivary proteins and their impact on astringency: a review of current research|vauthors=McRae JM, Kennedy JA|doi-access=free}}</ref>

Coffee pulp has been found to contain low to trace amounts of tannins.<ref>{{cite journal |author1=Clifford M. N. |author2=Ramirez-Martinez J. R. |title=Tannins in wet-processed coffee beans and coffee pulp |journal=Food Chemistry |volume=40 |issue=2 |pages=191–200 |year=1991 |doi=10.1016/0308-8146(91)90102-T }}</ref>

==== Fruit juices ====
Apple, grape and berry juices all contain high amounts of tannins. Sometimes tannins are even added to juices and ciders to create a more astringent feel to the taste.<ref>{{Cite web|url=http://www.cider.org.uk/tannin.htm|title=tannin2|website=www.cider.org.uk|access-date=2019-03-21}}</ref>

==== Beer ====
In addition to the [[alpha acid]]s extracted from [[hops]] to provide bitterness in [[beer]], condensed tannins are also present. These originate both from malt and hops. Trained brewmasters, particularly those in Germany, consider the presence of tannins to be a flaw{{citation needed|reason=Are there some sources to show that German brewmasters will remove tannins?  Popular brands in contrast to the statement that follows?|date=July 2020}}. However, in some styles, the presence of this astringency is acceptable or even desired, as, for example, in a [[Flanders red ale]].<ref>{{Cite journal|last1=Deshpande|first1=Sudhir S.|last2=Cheryan|first2=Munir|last3=Salunkhe|first3=D. K.|last4=Luh|first4=Bor S.|date=1986-01-01|title=Tannin analysis of food products|url=https://doi.org/10.1080/10408398609527441|journal=C R C Critical Reviews in Food Science and Nutrition|volume=24|issue=4|pages=401–449|doi=10.1080/10408398609527441|issn=0099-0248|pmid=3536314}}</ref>

In lager type beers, the tannins can form a precipitate with specific haze-forming proteins in the beer resulting in [[turbidity]] at low temperature. This chill haze can be prevented by removing part of the tannins or part of the haze-forming proteins. Tannins are removed using [[Polyvinylpolypyrrolidone|PVPP]], haze-forming proteins by using [[silica]] or tannic acid.<ref>{{cite web |url=http://www.natural-specialities.com/natural-specialities/PDF/Applications/BR02%20overview%20fact%20sheet%20version%202.1.pdf |title=Brewtan range – Natural solutions for beer stabilisation – Application fact-sheet |website=natural-specialities.com |publisher=Ajinomoto OmniChem|access-date=10 March 2010 |url-status=dead |archive-url=https://web.archive.org/web/20110714155948/http://www.natural-specialities.com/natural-specialities/PDF/Applications/BR02%20overview%20fact%20sheet%20version%202.1.pdf |archive-date=14 July 2011 |df=dmy-all }}</ref>