What is the use of Tannic acid in the red wine making process?

What is the use of Tannic acid in the red wine making process?

Tannic acid is extracted from the natural plant gallnut. Everyone knows that it can be anti-inflammatory and antibacterial. So what is its use in red wine making?

As receptors for oxidative radicals, oxidative radicals are particularly harmful to the endogenous phenolic and aromatic structures of grape juice.

In white wine making, tannins protect color and aroma from possible oxidation reactions.

In the fermentation process of red wine, the use of tannic acid and anthocyanin series solutions can not only balance the oxidation reducing power, protect anthocyanins and polyphenols, inactivate oxidases, but also control the growth of bacterial flora; and can stabilize The color of wine can also contribute to the aroma of red wine.

A series of solutions of tannic acid and anthocyanins, which can protect the anthocyanins from oxidation during the wine maceration process and promote the stability of the phenolic substances in the wine. Therefore, the use of tannins in the fermentation process of red wine can enhance the sensory characteristics of the wine; that is to say, when you drink red wine, the aroma you smell and the color you see are all due to tannins.

Andy Biotech also provides herbal formulas to cosmetics customers, health food customers and food customers around the world. Please contact WhatsApp for more information 0086-15029046321 or sales@andybiotech.com.