Beer brewing tannins (saccharified)

Molecular formula:
The glycosylated edible Tannin is the high-purity Tannic acid extracted from gallnut in the pure physical method. It is applicable to the saccharification or boiling process for brewing, and could selectively absorb the macromolecular proteins in wort to reduce the aldehydes material in wine and to enhance the oxidation resistance of beer. and improve the non-biological stability and flavor stability of beer.
Method of use:The water or the distilled water shall be made by deoxygenation, and 5-10% Tannin solution is prepared before use.
Add in saccharification:The dilute Tannin solution is added to the saccharification water before the malt flour is injected.
Add a proposed dosage: 40-80ppm to the saucepan 5-10 minutes before boiling ends: Or add to the clarifying tank pipe of wort transition.
Preparation method: The deoxygenated water or distilled water is added to the stainless container or plastic container injects and is stirred rapidly. When the vortex is formed, the saccharification tannin is slowly poured in the container, and the pouring and stirring are conducted at the same time, so that the tannin could be completely dissolved into 20-25% solution. Before used, it shall be dissolved into 5-10% solution. It shall avoid contacting the oxygen as much as possible. The containers and utensils of the iron and aluminum, etc. shall not be used.
Characteristics of main components:

Appearance	Light yellow particle powder.
Purity	(g/100g dry basis content)>95%.
Gallic acid	Less than 0.4%.
Heavy metal	Less than 15ppm.
Loss on drying	Less than 10%.
Chromatography	5-7EBC
PH(1:10 alcohol solution)	4-5
Soluble in water	Clear and transparent without sediment impurities.
Gum test	Qualified.
Dextrin experiment	Qualified.