In wine production, due to the presence of certain metal elements in the raw materials and soil (adhering to the surface of grapes), as well as frequent contact between equipment, containers, and the wine body during production, a small amount of metal ions dissolve in the wine body. When the iron content in wine is too high, in an oxidizing environment, iron ions will produce black (reacting with tannins) or white (reacting with phosphates) precipitates, known as spoilage disease. Among the various methods of iron reduction treatment, phytic acid treatment is one of the most direct and safe methods.
Phytic acid is extracted and refined from grains, safe and non-toxic. And it has the characteristics of low dosage, fast reaction speed, low cost, and easy operation.