User:Paige.erdige/sandbox

Cider/Chemistry
Tannins are crucial flavor compounds in cider. Since perfecting the tannin content in the cider is needed for optimal success, the tannins or “polyphenols of apples are largely implicated in cider quality." They are important because they control the astringency and bitterness of the cider. Tannins are necessary components to focus on when producing cider because the length of the aftertaste of the cider (astringency) and bitterness are both strong chemicals that affect people’s opinion on the cider. Tannins are polyphenol compounds that are naturally occurring in apples. Depending on the type of cider apple the producer is using, the tannin levels will be different. The more well-known ciders typically have lower tannin levels while traditional ciders have more. One example of a common tannin present in cider is Procyanidin B2.