“…Water solutions of commercial polyflavonoid tannin extracts of mimosa (Acacia mearnsii) bark tannin extract, natural quebracho (Schinopsis balansae) wood tannin extract, pine (Pinus radiata) bark tannin extract, and pecan (Carya illinoensis) nut membranes tannin extract and, furthermore, a quebracho tannin extract modification from which all carbohydrates had been eliminated (quebracho QS) by organic solvent extraction and a quebracho tannin adhesive intermediate treated according to viscosity-reducing and reactivityenhancing techniques already reported, the origins of which were, respectively, from Brazil, Argentina, Chile, United States, Italy, and, again, Argentina, were prepared, respectively, at a 50, 42, 35,36,45, and 45% extract solids concentration in water. The tannin extracts are produced industrially by countercurrent extraction with just water at 95°C in the case of mimosa, by countercurrent extraction with, respectively, 5 and 2% sodium sulfite and at 100 and 70°C for quebracho and pine tannin extracts, respectively, and by countercurrent extraction with 2-4% sodium sulfite and 0.4% sodium carbonate for pecan nut tannin extract.…”