Editing Tannin (section)

==== 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>