The Estimation of Tannin in Cider

@article{SpiersTheEO,
  title={The Estimation of Tannin in Cider},
  author={C. W. Spiers},
  journal={The Journal of Agricultural Science},
  volume={6},
  pages={77 - 83}
}
  • C. W. Spiers
  • Published 1 January 1914
  • Chemistry
  • The Journal of Agricultural Science
The method at present in use for the estimation of tannin in apple juice and cider is that used by Lloyd. It is a modification according to Kraus of Löwenthal's method, and consists in titrating the cider directly with potassium permanganate in presence of indigo as an indicator. The permanganate is standardized by means of “pure tannin,” it being assumed that both this and the tannin present in the apple are digallic acid, and have the composition C14H10O9. It is apparent that all the… 
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References

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Über das Tannin und die Synthese ähnlicher Stoffe III. Hochmolekulare Verbindungen
In der zweiten Mitteilung1) wurden Versuche zur Synthese des Methylotannins beschrieben. Aus Pentamethyl-m-digalloylchlorid und Glucose bei Gegenwart von Chinolin entsteht ein Produkt, das wir fur