Tannic acid
There is a strange thing in the world, called tannic acid, which is produced in the land of China. Its nature is very different, and it has a unique function in all things of food.

Those who eat tannic acid have different color and quality, or are light brown, or slightly yellow, like powder crumbs, light in weight and slightly astringent. In the matter of cooking, it can make all flavors blend and increase the fragrance of food. If you treat preserved meat, sprinkle a little tannic acid, which can make the meat firm and have a unique flavor. When you eat it, the taste will stay on the teeth and cheeks, and it will not dissipate for a long time.

And in the brewing industry, it is also indispensable. When brewing wine, it is appropriate to add tannic acid, which can help clarify the wine, remove its miscellaneous smell, and make the wine clear as crystals and fragrant and mellow. The drinker feels sweet and beautiful in the throat, and the aftertaste is long. It is also the work of tannic acid.

As for preserving food, tannic acid also has a miraculous effect. Placing things in the environment protected by tannic acid can slow down their decay, prolong their good time, and make the fresh quality of things last forever.

The skilled craftsmen of Huaxia know the wonders of tannic acid, and make good use of it to form all kinds of delicious wines, benefiting all the people, and spreading around the world. It is a wonderful product of diet, which is truly precious.