Tannic Acid Molecular Structure:
|
Specification |
Edible Tannic Acid (Mashing Type) |
|
Standard |
Enterprise Standard |
|
Appearance & Taste |
Pale yellow to brownish-yellow granular powder; natural pure astringency without off-flavors or harsh bitterness. |
|
Content |
≥97% |
|
Loss on Drying |
≤9% |
|
Water Insolubles |
≤0.1% |
|
Residue on Ignition |
≤0.2% |
|
Heavy Metals |
15 ppm |
|
Arsenic |
<3 ppm |
|
Lead |
<5 ppm |
|
Mercury |
<1 ppm |
|
Gallic Acid |
≤1.0% |
|
pH Value |
3-4 |
|
Solubility in Water |
Clear and transparent, no precipitate or impurities |
|
Production Capacity |
600 T/Y |
|
Packaging |
Fiberboard drum, 20 kg/drum |
Application: Beer mashing tannin is high-purity tannic acid extracted from Chinese gallnuts by purely physical methods. It is suitable for the mashing or boiling process in beer brewing, can selectively adsorb high-molecular-weight proteins in wort, reduce aldehyde substances in beer, enhance beer antioxidant capacity, and improve beer non-biological stability and flavor stability.
Usage: Use deoxygenated brewing water or distilled water; prepare a 5–10% tannin solution before use.
Addition during mashing: Add the diluted tannin solution to mashing water before adding malt powder. Recommended dosage: 40–80 ppm.
Addition in boil kettle: Add 5–10 minutes before end of boil; or add to the pipeline when transferring wort to the wort clarifier.
Recommended dosage: 30–60 ppm.
Preparation Method: Use stainless steel or plastic containers; at room temperature add deoxygenated water or distilled water and stir rapidly. When a vortex forms, slowly pour mashing tannin into the container while stirring until completely dissolved as a 20–25% solution. Dilute to 5–10% solution before use. Minimize oxygen contact. Avoid iron, aluminum and other metal containers and utensils.
