Formulated for its gentle impact on aromatic and flavor components while enhancing mouthfeel. Especially desirable when used with more delicate red grape varietals e.g. Pinot Noir or Merlot, which are low in natural tannin content.
- It is a blend of gallic polyphenols, effective antioxidants, with condensed polyphenols, responsible for the bonding of anthocyanins.
- It is formulated for its gentle impact on aromatic and flavor components while enhancing mouthfeel.
- Prevents indigenous tannins from binding with proteins and precipitating out.
Application: To be used during fermentation, ideally in two doses at the beginning of fermentation and 2-3 days later.
Packaging: 1 kg packet and 25 kg box.
Recommended Dosage: 0.5 – 2.0 lb/1,000 gal.; 6 – 25 g/hL.