Finings might prove a simpler solution that still goes further than just normal filtering.
If one thinks of tea - before adding milk tea can look very clear even though there are tannins present. So it is most likely that the tannins are not in suspension but too small to create a visible haze but are dissolved.
Wikipedia backs this up: While hydrolyzable tannins and most condensed tannins are water soluble, some very large condensed tannins are insoluble.
Finings should work even on dissolved tannins - it's just a chemical reaction after all.
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Some tanins and other polyphenols remain in bottled wine, however, so might need to explore a range of finings to see which would work best for our needs. Wine finings would be a good first try though. Perhaps it is mostly the long-chain ones that we need to worry about (predominantly the non-dissolvable one) which might be cleared by the slowly descending gel. Perhaps an enzyme like pectinase could be helpful also, as a first step.
Later: Isinglass (a type of collagen) will act on dissolved tannins. To retain some tanins winemakers use a minimal amount of isinglass. So this looks a good bet. For an amount such as 100ml, perhaps 5 hours or so required for it to work its magic. A taller rather than wider vessel is to be preferred; and a transparent one at that.
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Further, I wonder if enzymes employed during the extration phase could help yield more useful alkaloids by breaking down cell walls consisting of pectin and cellulose? Typically plants are about 30% cellulose (cotton is 90% cellulose).
Whereas pectinase can be aquired at a wine-making shop, the enzymes for cellulolysis might be harder to come by: cellulases and glucosidases.



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