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Yuck, high tannins, what a thought. I
was wondering if acids could do it. Of course such a fruit would have it's
uses. One small kainth per gallon of peach wine would probably make it
quite astringent enough. But I am intrigued.
Some farmers are using the brix
of their crop leaves to tell them when either too much or too little rain is
stressing their crop to the point that they need to do something. I had
assumed that brix meant sugar content, but if it includes other things, it
probably implies that the plant is making and moving things that it needs to
protect itself. I don't think that tannins are what they are looking for
as most of our food crop plants don't seem to have particularly high
tannins. Hmmmm.... in plants that do make tannins, they go up not down
when there is injury. Take oak trees attacked by gypsy moths, they can run
the tannins so high that the caterpillars are unable to eat or digest the
leaves. The other reason why I don't think the brix readings on field
crops shows tannins is that in general a healthy plant tastes better than one
that's had too much or too little rain. They go from watery on the one
hand to bitter on the other hand. In carrots or broccoli, the bitterness
is from "terpenes". Anyone know what they are? Donna
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