Editing Tannin (section)

=== 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>