Tannin acyl hydrolase is widely used in the food and beverage industry, particularly in the processing of tea, wine, and fruit juices. It helps reduce bitterness and astringency by breaking down tannins, improving the overall flavor profile. In the wine-making process, it aids in clarifying the wine and stabilizing its color. Additionally, it is employed in animal feed to enhance digestibility by reducing the anti-nutritional effects of tannins in feed ingredients. The enzyme also finds applications in the leather industry, where it assists in the dehairing and bating processes, making leather softer and more pliable. Its ability to modify tannins makes it valuable in various industrial and agricultural applications.