Tannic Acid Molecular Structure:
|
Specification |
Edible Tannic Acid (Brewing Type) |
|
Standard |
Enterprise Standard |
|
Appearance & Taste |
Pale yellow to brownish-yellow granular powder; natural pure astringency without off-flavors or harsh bitterness. |
|
Content |
≥98% |
|
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 |
≤0.6% |
|
pH Value |
3-4 |
|
Solubility in Water |
Clear and transparent, no precipitate or impurities |
|
Production Capacity |
600 T/Y |
|
Packaging |
Fiberboard drum, 10 kg/drum |
Application:
Beer brewing tannin is high-purity tannic acid extracted from Chinese gallnuts by purely physical methods. It is suitable for all stages of beer brewing including fermentation, lagering, and before filtration. It can selectively adsorb high-molecular-weight alkaline, sulfhydryl-containing and hydrophobic sensitive proteins in beer, reduce aldehyde substances in beer, and enhance beer antioxidant capacity. Improves beer non-biological stability and flavor stability.
Usage:
Use deoxygenated brewing water or distilled water; prepare a 5–10% tannin solution before use.
Add the diluted tannin solution via metering pump to the wort pipeline before entering the fermentation tank; or to the storage tank after fermentation; or before final filtration, to the pipeline before entering the buffer tank. Recommended dosage: 10–30 ppm;
Dosage varies depending on addition point.
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 brewing 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.
