Wine to prevent metal broken disease preferred accessories ----- phytic acid

In the production of wine, due to raw materials, soil (attached to the grape surface) contains a certain amount of metal elements, combined with the production of equipment, containers and frequent contact with the wine, resulting in a small amount of metal ions dissolved in the wine. When the iron content in the wine is too high, in the oxidative environment, iron ions will produce black (with tannin reaction) or white (with phosphate reaction) precipitation that is broken. Among the methods of iron reduction treatment, phytic acid treatment is one of the most direct and safe methods.
Phytic acid is extracted from the grain and refined, safe and non-toxic. And has a small amount, the reaction speed, low cost, easy to operate and so on.
Therefore, it has been widely used in the treatment of wines. The agent for the liquid, storage should pay attention to light.