✅ Tannase (Tanninase) – Polyphenol-Hydrolyzing Enzyme for Tea, Juice, Wine & Herbal Extracts

Enzyme with ≥300 U/g activity that hydrolyzes ester bonds in tannins, reducing bitterness and haze in food, beverage, and fermentation systems.

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🌿 Product Overview

Tannase, also known as tannin acyl hydrolase, is an enzyme that breaks the ester bond between catechol and gallic acid in tannins. It is obtained by microbial fermentation and is used in tea processing, fruit juice clarification, beer stabilization, wine deastringency, and herbal extract refinement. Chibio’s Tannase offers ≥300 U/g activity, with stable performance at pH 4.0–6.0 and up to 70–80°C.

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🔍 Basic Information

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🧪 Specification (Based on COA)​

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💧 Physicochemical Properties

• ✔️ Active on gallotannins and catechin esters

• ✔️ Converts tannic acid into gallic acid and glucose

• ✔️ Stable up to 70–80°C for short periods

• ✔️ Functions across acidic beverage systems

• ✔️ Clean-label, non-GMO, allergen-free

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🎯 Key Benefits

✅ Reduces bitterness and astringency in tea and fruit products
✅ Improves clarity in fermented or tannin-rich beverages
✅ Enhances aroma and taste by releasing gallic acid
✅ Prevents turbidity in chilled tea, wine, or herbal infusions
✅ Works synergistically with polyphenol enzymes

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🌐 Applications & Dosage Forms

🍵 Tea Processing (Black, Green, Fermented Teas)

• Function: Reduces tea haze (“tea cheese”), softens bitterness

• Dosage: 5–50 U/g dry tea

• Condition: 45°C for 30–60 minutes during extraction

🍹 Fruit Juice & Herbal Extracts

• Use: Clarifies tannin-rich drinks like pomegranate, grape, persimmon

• Dosage: 50–200 U/L

• Effect: Removes turbidity, improves flavor and stability

🍺 Beer & Wine

• Use: Breaks down tannins that cause chill haze or astringency

• Dosage: 0.05–0.2% (w/w) in process tanks

• Result: Clearer liquid, longer shelf life

💊 Functional Extract Processing

• Function: Converts tannin complexes in botanical ingredients

• Target: Tea polyphenols, ginkgo, gallnuts, herbal extracts

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🔄 Tannase Production Flowchart

Fermentation
→ Cultivation of tannase-producing microbes

Enzyme Collection
→ Separation of enzyme-rich broth

Purification & Drying
→ Ultrafiltration → Spray or freeze-drying

Formulation
→ Blending with carriers if required

Quality Control
→ Enzyme activity (U/g), microbiological safety, heavy metals

Packaging
→ Packed in sealed food-grade bags or drums

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💼 Why Choose Chibio Biotech?

🍃 Expertise in Polyphenol Enzymes

Producers of tannase, cellulase, and tea-specific enzyme blends

📈 Reliable Enzyme Strength

≥300 U/g activity verified per batch with COA

🌱 Naturally Derived, Clean Label

Plant-safe, vegan, and fermentation-produced enzyme

📦 Versatile for Food, Beverage, and Extracts

Tea processors, extract manufacturers, and juice brands supported

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💡 Why Use Tannase in Business?

Chibio’s Tannase offers beverage and extract producers a clear advantage:

• Improves Consumer Appeal: Reduces bitterness and visual haze

• Enhances Processing Yield: Higher solubility and flavor component recovery

• Broad Use Range: Tea, juice, wine, herbs, functional food

• Eco- and Label-Friendly: Enzyme treatment avoids synthetic clarifiers

✅ Whether you’re refining astringent fruit drinks or clarifying premium teas, Chibio’s Tannase ensures clarity, comfort, and flavor.

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📩 Request Free Sample or Quotation Now!

Looking for food-grade Tannase enzyme to reduce astringency or enhance beverage clarity?

📧 Email: sales@chibiotech.com
📞 Phone: +86 (0)532 66983270
🌐 Website: www.chibiotech.com

✅ Chibio Biotech – Natural Clarity & Taste, Delivered Through Enzymes