Complete grape tannin extract in its natural form and rich in polysaccharides. Imparts the same mouthfeel-building compounds released by fine lees without requiring the addition of yeast derivatives. Free of grape protein, so will not decrease protein stability. Helps manage fine lees, increases stability, and can reduce the need for fining in red, white, or rosé wines.
Application: Best used during maturation and aging to help fine lees management and to impart structure and mouthfeel.
Packaging: 1 kg
Recommended Dosage:
Refining White and Rosé Wines: 5–20 g/hL (0.42–1.7 lb/1000 gal)
Refining Red Wines: 10–25 g/hL (0.85–2.1 lb/1000 gal)
