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Updated: June 12, 2025
Average of 6 samples Ceylon tea: Theine 3.15 Tannin 5.87 Average 12 samples of Indian tea: Theine 3.63 Tannin 6.77 Theine, per cent infusion 2.79 Increase about 10 per cent Tannin 3.78 Increase about 25 per cent Average of 6 samples Ceylon tea: Theine 3.29 Increase about 5 per cent Tannin 7.30 Increase about 25 per cent
To make red wine, the must should be fermented on the husks, as generally the darkest color is desired, and also, a certain astringency, which the wine will acquire principally from the seeds, skins, and stems of the grapes, which contain the tannin. The grapes are mashed, and put into the fermenting vat, of the kind described before, with false bottoms.
A. Vogel conjectures that the formation of tannin in the living plant is to some extent influenced by light. This supposition is supported by the fact that the proportion of tannin in beech or larch bark increases from below upward that is, from the less illuminated to the more illuminated parts, and this in the proportions of 4:6 and 5:10.
"Why, there ain't much to tell," he replied, "only it's a valuable tree out here. Th' Apaches use it a whole lot of ways. They get honey from th' blossoms an' glue an' gum, an' they use th' bark for tannin' hide. Th' dried pods an' leaves are used to feed their cattle, an' th' wood makes corrals to keep 'em in. They use th' wood for making other things, too, an' it is of two colors.
The painting tincture of iodine behind the angle of the jaw, or the touching the tonsils with caustic, iodine, alum, tannin, or sweet spirits of nitre are utterly futile proceedings.
Any fruit that quickly turns brown after a cut surface is exposed to the air and that stains a steel-bladed knife black quickly when the fruit is cut, possesses a high percentage of tannin, and is not in a wholesome condition to eat. Unripe peaches and apples possess this characteristic. These fruits should be eaten only when ripe.
This fact suggested the question: As there are so many of these valuable properties left, and only sugar and water exhausted, why cannot these be substituted until the others are completely exhausted? It was found that the husks still contained sufficient of acids, tannin, aroma, coloring matter, and gluten. All that remained to be added was water and sugar.
The acids partly remain as tartaric acid, are partly turned into ether, or settle with the lees, chrystallize, and adhere to the bottom of the casks. The etheric oil, or aroma, remains, and develops into bouquet; also the tannin, to a certain degree. The albumen and gluten principally settle, although a small portion of them remains in the wine.
Well, what happened inside the next minute made a friend o' her fer life, an' an enemy o' him. You'd have thought any dootiful an' loyal offspring would o' tried to pull me off'n him, but all she done was to stand back an' egg me on, 'specially when I took to tannin' him with the same stick he'd been usin' on her. Seems like Mart's never felt very friendly to'ards me sence that day."
"It was interested, as you may believe. I made myself the subject of a course of toxicological research, and, studying my food as it went down, I identified the frightful ingredients masking the mixtures of tannin and powdered carbon with which the fish was embalmed; and I penetrated the disguise of the marinated meats, painted with sauces the colour of sewage; and I diagnosed the wine as being coloured with fuscin, perfumed with furfurol, and enforced with molasses and plaster.
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