Beer Brewing Tannin (Brewing Modeling)

Molecular formula:
The brewing edible tannin is the high-purity tannic acid extracted from gallnut in the pure physical method. It applies to each stage before the fermentation, storage and filtration of the brewing. It could selectively absorb the Alkaline polymer, sulfur-containing group and hydrophobic sensitive protein in beer, reduce the aldehydes material in beer, enhance the wine oxidation resistance, and improve the non-biological stability and flavor stability of beer.
Method of use:Deoxygenated water or distilled water is required, and 5-10% of the tanning solution is prepared before use. adding the diluted tannin solution to the wine conveying line before the wheat juice enters the fermentation tank by metering;or temporary storage tank after fermentation; or before final filtration, enter the wine conveying pipeline in front of the buffer tank. Recommended dose:10-30ppm; different adding parts have different dosage.
Preparation methods:
Inject deoxidized water or distilled water at room temperature with stainless steel container or plastic container, and quickly stir. When vortex is formed, pour the brewing into the container slowly, and stir it with chamfer to completely dissolve into 20-25%solution. Dilute to 5-10%solution before use. Avoid contact with oxygen as much as possible. Avoid the use of iron, aluminum and other containers and appliances.
Characteristics of main components:

Appearance	Light yellow particle powder.
Purity	(g/100g dry basis content)>97%.
Gallic acid	Less than 0.4%.
Heavy metal	Less than 15ppm.
Loss on drying	Less than 10%.
Chromatography	4-6EBC
PH(1:10 alcohol solution)	4-5
Soluble in water	Clear and transparent without sediment impurities.
Gum test	Qualified.
Dextrin experiment	Qualified.