Tannase

Tannase, also known as tannin acylhydrolase, is an enzyme that breaks down tannins—natural compounds found in various plants like tea, grapes, and acorns. By hydrolyzing tannins, tannase improves the clarity, taste, and digestibility of food and beverages, especially in the production of wine, tea, and animal feed. It also has applications in food, pharmaceuticals, and environmental industries by reducing tannin-related antinutritional effects and aiding in waste treatment. Essentially, tannase helps convert complex tannins into simpler, less astringent molecules, making products more palatable and useful.