| Customization: | Available |
|---|---|
| Powder: | Yes |
| Customized: | Customized |
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| product name | Ellagitannin |
| CAS NO. | 1139-83-9 |
| Specification | 99% |
| Appearance | White to light brown powder |
| packing | 1kg/bag,25kgs/drum |
| MOQ | 1KG |
Ellagitannin is the main tannin in oak and one of the important factors affecting the quality of wine stored in oak barrels. Factors affecting the content of ellagitannin in wine include the source of oak, the barrel making process of oak barrels, the extractable proportion of ellagitannin in oak, and the chemical changes of ellagitannin during storage in oak barrels. Ellagitannin can cause changes in the sensory characteristics, quality, flavor of distilled spirits and polyphenol content of wine.
| Item | Specification | Test result |
| Appearance | white powder | Conforms |
| Assay | 99% | Conforms |
| Heavy metal | ≤10ppm | Conforms |
| Lead | ≤2.0ppm | Conforms |
| As | ≤2.0ppm | Conforms |
| Ca | ≤1.0ppm | Conforms |
| Me | ≤0.1ppm | Conforms |
| Total aerobic microbial count | ≤1000CFU/g | Conforms |
| Total moulds&yeast count | ≤100CFU/g | Conforms |
| Enterobacterial | ≤10MPN/g | Conforms |
| Salmonella | N.D/25g | Conforms |
| Escherichia coli | N.D/10g | Conforms |
| Staphylococcus aureus | N.D/10g | Conforms |
| Pseudomonas aeruginosa | N.D/10g | Conforms |
| Conclusion: Conform with specification. | ||
During the storage of wine in oak barrels, components from the oak enter the wine, which will have a certain impact on the aroma, taste and color of the wine. Oak barrels can significantly improve the quality of wine, facilitate the natural clarification of the wine, improve the color stability, reduce astringency, and increase the complexity of the taste and aroma of the wine. Ellagitannin is the main tannin in oak, and it is one of the important factors affecting the quality of barrel-stored wine.
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