According to Master of Wine Mary Ewing-Mulligan, Chianti Classico wines from the Castellina area tend to have a very delicate aroma and flavor, Castelnuovo Berardegna wines tend to be the most ripe and richest tasting, wines from Gaiole tend to have been characterized by their structure and firm tannins while wines from the Greve area tend to have very concentrated flavours.
According to wine expert Oz Clarke, wine made from Fer is often characterized by its perfumed aromas of currants and red fruit, soft tannins, and concentration in fruit.
Condensed tannins from Lithocarpus glaber leaves have been analysed through acid-catalyzed degradation in the presence of cysteamine.
In common with other Acacias and Senegalias, the bark and leaves are rich in tannins, while parts of the tree are used by the Bantu in traditional herbal medicine for curing a large range of complaints.
Valoneic acid dilactone, flavogallonic acid dilactone, gallagyldilactone, ellagic acid and gallic acid are hydrolysable tannins that can be isolated from the heartwood of S.
Unitán, an Argentine company producing quebracho tannins