Oak bark is also rich in tannin, and is used by tanners for tanning leather.

Its tannin content has also been shown to reduce the nematode load in the guts of lambs.

The tannin compounds are widely distributed in many species of plants, where they play a role in protection from predation, and perhaps also as pesticides, and in plant growth regulation.

It is one of the pyrogallol class of tannins ( also known as hydrolysable tannin ).

Blackberries are very acidic and contain a high amount of tannin, making them suitable for applying onto rashes and wounds to reduce skin inflammation ; they can also be used to treat acne and reduce stretch marks.

They also have a very different tannin content to cider apples, with a predominance of astringent over bitter flavours.

Pheromones also exist in plants: Certain plants emit alarm pheromones when grazed upon, resulting in tannin production in neighboring plants.

For red winemaking, stems of the grapes are usually removed before fermentation since the stems have a relatively high tannin content ; in addition to tannin they can also give the wine a vegetal aroma ( due to extraction of 2-methoxy-3-isopropylpyrazine which has an aroma reminiscent of green bell peppers.

It is also the most commonly used agent to reduce the tannin content.

The leaves also contain tannin.

The degree of " toast " on the barrel can also impart different properties affecting the tannin levels of the wine as well as the aggressive wood flavors.

How sweet a wine will taste is also controlled by factors such as the acidity and alcohol levels, the amount of tannin present, and whether the wine is sparkling or not.

The bark also serves as a source of tannin for tanning.

Because of the tannin in these woods they are also not prone to problems from insects.

The best known families of which all species tested contain tannin are: Aceraceae, Actinidiaceae, Anacardiaceae, Bixaceae, Burseraceae, Combretaceae, Dipterocarpaceae, Ericaceae, Grossulariaceae, Myricaceae for dicot and Najadaceae and Typhaceae in Monocot.

* Vegetable-tanned leather is tanned using tannin and other ingredients found in vegetable matter, such as tree bark prepared in bark mills, and other similar sources.

In the Northern Sporades the shoots are used as a vegetable ( called tsitsírava ). The plant is rich in tannin and resinous substances and was used for its aromatic and medicinal properties in classical Greece.

Chestnut wood is a useful source of natural tannin and was used for tanning leather before the introduction of synthetic tannins.

In comparison to traditional red wine varieties of Germany, Dornfelder is easier to grow than Spätburgunder, has better resistance to rot than Blauer Portugieser ( as well as deeper colour, more powerful flavours and more tannin ), has stronger stalks than Trollinger, ripens earlier than Lemberger, and achieves higher must weights, i. e., higher natural alcohol levels than most of these varieties.

Due to its high tannin content, the bark of the tree is widely used as a natural dye and in leather production.

The term tannin ( from tanna, an Old High German word for oak or fir tree, as in Tannenbaum ) refers to the use of wood tannins from oak in tanning animal hides into leather ; hence the words " tan " and " tanning " for the treatment of leather.

Softwoods, while in general much lower in tannins than hardwoods, are usually not recommended for use in an aquarium so using a hardwood with a very light color, indicating a low tannin content, can be an easy way to avoid tannins.

Because of American oak ’ s modest tannin contribution, the perfect first fill is a wine with abundant tannins and good texture ; it allows the fruit to interact harmoniously with the wood, which contributes a wide array of complex aromas and soft, yet very palatable tannins.

The degree of tannin extraction desired will be up to the winemaker with some tannins adding to the mouthfeel and aging potential of the wine while too much can make the wine seem harsh, bitter and out of the balance.

Red wines sometimes undergo fining, which is designed to clarify the wine and sometimes to correct faults such as excess tannin.

Blaufränkisch wines have aromas of dark ripe cherries and dark berries, are spicy, have medium tannin levels and sometimes very good acidity.

By tradition, a red wine should be served at approximately room temperature -- if anything a little cooler -- and be aged enough for the tannin and acids to have worked out and the sediment have settled well.

Iron salts, such as ferrous sulfate ( made by treating iron with sulfuric acid ), were mixed with tannin from gallnuts ( they grow on trees ) and a thickener.

Its softness and " fleshiness ", combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin.

One Argentine company, whose owner had purchased 15 percent of the immense Chaco region, processed massive quantities of tannin, which were extracted from the bark of the Chaco's ubiquitous quebracho ( break-axe ) hardwood.

Paraguay's earliest manufacturing industries processed hides and leather from its abundant cattle and tannin from quebracho trees.

These industries were traditional, grounded in the nation's abundance of inputs like cotton fibers, cattle hides, and tannin extract.

The wine's high tannin content as well as the oak influences and high alcohol levels associated with many regional styles play important roles in influencing how well the wine matches with different foods.

Although its best incarnations will age for decades, less-extracted styles may be enjoyed young for their lively red and blueberry characters and smooth tannin structure.

Due to their concentrated flavours and high tannin content, many premium Syrah wines are at their best after some considerable bottle aging.

Oak wood has a density of about 0. 75 g / cm < sup > 3 </ sup >, great strength and hardness, and is very resistant to insect and fungal attack because of its high tannin content.

The differential development is linked to the tannin content in the diet.

Tannic acid, a type of tannin

Brown algae produce a specific type of tannin called phlorotannins.

Warm, acidic water is the best type used with a high tannin content that should be maintained all year round.

Tannic acid is not an appropriate standard for any type of tannin analysis because of its poorly defined composition.

This type of trichome is dead with evidence of tannin.