North American Fruit Explorers mailing list at ibiblio

["loneroc" <loneroc@mwt.net>]

Hi Del,

Tannins are  bitter components contained in many plants. (They are not the
only one--alkaloids are even more bitter to the taste.) Red wine is a
fruit-based food product where their presence is noticeable and especially
critical to the result.  Higher levels of tannins appear to also have a
preservative function since long-lived wines are often particularly tannic.
I suppose that it makes sense--think tanning leather--another use of tannin.
I've not researched the chemical properties but there must be various
related substances involved in cider. Some cider apples have very 'soft'
mouthfeel and they impart only a slight tingly feeling toward the back of
the tongue when you bite into them.  Others are much more tannic--you'd spit
them out immediately.  One would need less of these in a finished cider or
the beverage would be too bitter to drink.  Sometimes an apple may seem to
taste as bitter as another, but the tannins seem less 'harsh'--less
astringent.

Chokecherries would be a fruit from your neck of the woods that is usually
high in tannins.  They are the 'choke' component.  The bitterness of tea is
also caused in large degree by tannins although caffeine, an alkaloid, is
also part of the flavor mix.

Here's a link to a breeding program in Quebec whose goal is to produce
hardy, tannic cider apples.
http://sci.agr.ca/stjean/publication/resume9900/khanizadeh11_e.htm  The
apples developed from this program have not--last I've heard) undergone the
virus indexing needed before we can import them for trial here.

Steve H.

----- Original Message ----- 
From: "Del Stubbs" <northernlights2n@yahoo.com>
To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Sent: Saturday, November 04, 2006 6:01 PM
Subject: Re: [NAFEX] cider apples.


> Interesting, can you describe what tannins in a apple taste like? How does
one know they
> have a high tannin apple?  Del Stubbs
>
> --- loneroc <loneroc@mwt.net> wrote:
>
>  The big yellow apple (did it have a
> > rose blush, too?) find of yours that I tasted has higher tannin levels
than
> > most dessert apples--probably at similar levels to 'Golden Russet' and
might
> > make a fine cider variety.
> >
> > Steve H. Lone Rock, WI USDA zone 3-4
> >
>
>
> Del Stubbs  http://www.pinewoodforge.com   zone 3   N. MN
>
>
>
>
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