Landscape (UK) - - A Vintage Brew -

Tan­nin is found in ap­ples, grapes and other fruits and plants. Its as­trin­gency causes the dry and puck­ery feel­ing in the mouth fol­low­ing the con­sump­tion of un­ripened fruit, red wine or tea. Ap­ples have up to 12 dif­fer­ent ones, in­clud­ing pro­cyani­dins. Only these are true tannins in the orig­i­nal sense of the word, mean­ing they are able to tan pro­tein such as an­i­mal hide. Tra­di­tional ciders from the South West are usu­ally high in tannins. This is be­cause the area has gen­er­ally used bit­ter­weet and bit­ter­sharp ap­ples, both of which have high lev­els. Barry Topp favours the Kingston Black, a sin­gle va­ri­ety vintage which makes very strong cider. The tannins have the ef­fect of mak­ing the cider quite tart, es­pe­cially if dry or unsweet­ened.

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