In wine production, due to the raw materials, soil (adhering to the surface of the grape) contain certain metal elements, coupled with the production of equipment, containers and frequent contact with the wine body, resulting in a small number of metal ions dissolved in the wine body. When the iron content of the wine is too high, in the oxidized environment, the iron ions will produce black (reacting with tannins) or white (reacting with phosphates) precipitate or decay disease. Among the methods of iron reduction treatment, phytic acid treatment is one of the most direct and safest.
Phytic acid is extracted from grain and refined. It is safe and non-toxic. It has the characteristics of less dosage, fast reaction speed, low cost and easy operation.
Therefore, it is widely used in the treatment of wine iron breakage. This agent is a liquid and should be stored away from light.
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