Used in analytical laboratories for calibration and quantification of tannin content in various samples such as beverages, plant extracts, and pharmaceuticals. Commonly applied in spectrophotometric and titration methods to determine antioxidant capacity and polyphenol concentration. Also utilized in quality control of food and drink products, especially in the wine and tea industries, to ensure consistency and assess astringency. Suitable for research studies involving protein precipitation and enzyme inhibition assays.