500U/G tannase enzyme Used for juice&wine&plant extraction enzyme preparation sample testing

Tannase is an enzyme that can catalyze the hydrolysis of tannin ester bonds and phenolic acid bonds, thereby reducing the astringency and irritability of tannins.

Juice: Remove tannins from juice and fruit wine, improve taste (such as reducing astringency), and increase clarity.

Tea leaves: reduce the bitterness of tea polyphenols and improve the quality of tea soup.

Fruit: Processing fruits rich in tannins such as persimmons and chestnuts to prevent browning during processing.

Medicinal herbs: degrade tannins in plant medicinal herbs to reduce their interference or toxic side effects on drug efficacy.

Applications:

Juice processing
Tea processing
Processing of medicinal herbs

Notices:

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;
2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.
3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.
4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.