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oenological tannins

Also known as "commercial tannins", these are chemical substances obtained by extraction from woods and fruits. A distinction is made between two groups. The grape-derived (flavanoid) tannins obtained from grape seeds or pomace (press residue) are very similar to the natural tannin in red wine. The second group is obtained from fruits such as gall apples or woods such as oak, chestnut or quebracho (trees and shrubs from South America). These are known as wood-borne (hydrolysable) tannins, or ellagic tannins, because they decompose through oxidation and acid hydrolysis to form degradation products such as ellagic acid.

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Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

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