Tannin enzyme in the production of fruit juice, wine, and wine. Removing tannins, removing bitterness, and improving flavor and taste enzymes

Also known as tannase. A tannoyl Hydrolase that hydrolyzes acids with two phenol groups, such as tannic acid. The enzyme can be produced by molds, such as Aspergillus niger and Aspergillus oryzae. It can be used to process tannins and proteins in beer to make them clear and transparent. It can also be used to remove the astringency of persimmons and other products, and to make instant tea to prevent the turbidity of fermented tea.