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User:Aphenro/Vines/Tannin
You’re an aspiring chemist and you want/need to make some Wood, Worm or Grain spirits in an alembic. Surfing through the wiki you read that you need wine with high tannin. You’ve got your grapes; you load them into the barrel and wait. Periodically you siphon off a sample and check the tannin level. Unfortunately the levels are not going up very fast. Wouldn’t it be nice to be able to predict which grapes will give the most tannin. Well now we can. As it turns out tannin is developed in wine from three characteristics, colour (C), skin (K) and patience (time). In fact the formula is relatively straight forward.<o:p></o:p>
<o:p> </o:p>
<![if !vml]><img width=173 height=62 src="Understanding%20Tannin_files/image002.gif" v:shapes="_x0000_i1048"><![endif]>
Where:
T is the amount of tannin.
C is the colour value of the grapes.
K is the skin value of the grapes.
ETD is the amount of <st1:place w:st="on"><st1:country-region w:st="on">Egypt</st1:country-region></st1:place> time (in days) the wine has been in the barrel.
<o:p> </o:p>
From this you can see that the maximum tannin possible is the colour value multiplied by the skin value divided by 100. So when you pick with vines to use you must also look for a C phenome. Colour is just as important as skin! Having wine with a skin value of 300 but a colour value of 10 will only yield 30 tannin. But if you could take 100 points from skin and put that into colour the maximum tannin jumps to 220 (110 X 200 / 100).
