RT Journal Article SR Electronic T1 Preliminary Investigation for the Differentiation of Enological Tannins According to Botanical Origin: Determination of Gallic Acid and Its Derivatives JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 301 OP 303 DO 10.5344/ajev.1986.37.4.301 VO 37 IS 4 A1 Marie-hélène Salagoity-Auguste A1 Christian Tricard A1 Frédéric Marsal A1 Pierre Sudraud YR 1986 UL http://www.ajevonline.org/content/37/4/301.abstract AB Gallic, digallic, trigallic, and ellagic acids were extracted from different commercial tannins by ethyl acetate and separated by high performance liquid chromatography on hydrocarbon-bonded reverse phase packings. The distribution of the different gallic compounds in the tannins under analysis is a characteristic of their botanical origins: oak wood, chestnut wood, quebracho wood, gallnuts, and myrobolan fruits.