Tannin content (%)

Influence effect

<1%

The liquor yield and the high-quality product rate are low [65]

1.0% - 1.2%

The liquor yield and the high-quality product rate are high [65]

≥1.3%

The liquor yield decreases, but the high-quality product rate increases greatly [65]

1.4% - 1.7%

Suitable for brewing of Maotai-flavor baijiu [66]

0.5% - 1.5%

Suitable for brewing of light-flavor baijiu [35]

>1.4%

Affect yeast growth and inhibit liquor production [67]

<1.94%

The increase in tannin content increased the contents of ethyl acetate and ethyl caprylate, and vice versa decreased the contents of ethyl lactate and ethyl high-grade fatty acid [68] .

>2%

Inhibition of most fungi growth [69]

>5%

Inhibition of all fungi growth [69]