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Mucins are large proteins with repeating amino acid structures that are glycosylated. The mucin glycoproteins and water form a mucus layer that serves as a physical barrier that protects the epithelial cells from pathogens and mechanical damage.
Oenological tannins are used for fining wines because of their colloidal properties, and for wine colour stabilisation due to their ability to condense with anthocyanins. They are also known for their antioxidant and antioxidasic properties.