Tannase for Tannin Management in Wine

Tannora supplies tannase for wine, fruit wine, and specialty fermented beverage processes where tannin behavior has to be shaped with precision—not stripped blindly.

Tannase (Tannin Acyl Hydrolase) hydrolyzes galloyl ester bonds in hydrolysable tannins. In practical cellar and beverage production terms, that can help reduce harsh astringency, improve clarification behavior, support filtration throughput, and create a cleaner sensory finish in tannin-rich matrices.

Where tannase fits in wine production

Tannase is most useful when the issue is not simply “too much tannin,” but poorly behaving tannin: coarse grip, unstable haze, slow clarification, fouling-prone filtration, or extract-driven bitterness that needs selective correction.

Common application areas include:

• Red wine lots with aggressive, drying astringency
• Fruit wines made from tannin-rich berries, skins, seeds, or peels
• Tea-infused wines, botanical wines, and hybrid fermented beverages
• Oak extract, gallnut, chestnut, or plant-derived tannin additions
• Concentrate streams where tannin load affects downstream handling
• Correction lots requiring controlled sensory refinement before blending

What tannase helps improve

Astringency and mouthfeel control

Hydrolysable tannins can contribute sharp, drying, sometimes metallic astringency. Tannase supports targeted modification of these structures, helping teams move from coarse grip toward a more integrated texture.

This is especially relevant where tannin source, extraction intensity, or botanical inclusion creates a finish that feels heavy, hard, or unbalanced.

Haze and clarification behavior

Tannin-protein and polyphenol interactions can complicate clarification. By modifying selected tannin structures, tannase may help reduce haze-forming tendencies and make separation steps more predictable.

It is commonly evaluated alongside fining, settling, centrifugation, and polishing filtration plans.

Filtration performance

Poorly controlled polyphenol clusters can increase fouling risk in sheet, pad, depth, or membrane filtration. Tannase can support cleaner process behavior by changing how tannin-rich fractions interact with solids, proteins, and filter media.

The result can be better decision-making around pre-clarification, polishing load, and bottling readiness.

Specialty extract performance

For ingredient manufacturers and beverage teams using oak, tea, botanical, or fruit extracts, tannase can help refine extract behavior before the extract enters the final beverage system.

This allows tannin correction to be handled upstream, where trials are easier to measure and blending impact can be controlled.

Recommended development approach

Tannora recommends a matrix-specific bench screen before production use. Tannin structure, alcohol level, pH, sugar, protein load, metal content, SO₂ strategy, and fining history can all change the outcome.

A practical evaluation usually compares:

• Untreated control
• Low, medium, and high treatment levels
• Early versus late addition points
• Treatment before and after fining
• Clarification response after settling or centrifugation
• Filtration behavior after solids reduction
• Sensory impact after short hold and after oxygen exposure

The goal is not maximum reaction. The goal is the best commercial balance between mouthfeel, clarity, stability, and process efficiency.

Addition point considerations

Tannase may be assessed at several stages depending on the product and the processing target:

Pre-clarification

Useful when the main objective is haze reduction, solids behavior, or improved downstream filtration.

Before blending

Useful for correction lots, high-tannin components, or botanical extracts that need refinement before entering the final blend.

Before final polishing

Useful when a beverage is close to specification but still shows coarse astringency or filtration instability.

In extract preparation

Useful for oak, tea, fruit, or plant-derived inputs where tannin behavior can be tuned before dilution into the wine base.

Compatibility with cellar operations

Tannase programs should be checked against the full processing plan. Fining agents, pectolytic enzymes, protein stabilizers, cold stabilization, oxygen exposure, and filtration sequence can all influence final performance.

Tannora supports process teams with application guidance for:

• Trial design and sample preparation
• Addition timing selection
• Compatibility with fining and clarification steps
• Sensory panel comparison structure
• Scale-up planning from bench to production
• Documentation for purchasing and technical review

Buyer notes for procurement and technical teams

When specifying tannase for wine applications, confirm the following before ordering:

• Target beverage type and tannin source
• Desired outcome: sensory correction, haze control, filtration improvement, or extract refinement
• Processing stage where treatment is being considered
• Any fining agents, enzymes, or stabilizers already planned
• Hold time flexibility before filtration or blending
• Packaging and storage requirements for your site

Tannora provides B2B supply support for manufacturers, processors, wineries, beverage developers, and ingredient companies evaluating tannase as a controlled tannin-management tool.

Request a quote or technical fit review

If you are working with a tannin-heavy wine, fruit wine, botanical wine, or extract stream, send us the process context. We will help identify a practical trial path and supply format options for your production plan.

Name Company Work email Application Wine tannin management Fruit wine Botanical or tea-infused wine Oak, tea, or plant extract treatment Other tannase application Process brief Request a quote / get pricing