Tannins Sweet Finish

PROPERTIES

Regulation of redox potential: protection from oxidation and mitigation of reduction
Improves clarification and stabilization
Boosts volume, roundness and texture
Enhances and brightens fruit notes

TECHNICAL CHARACTERISTICS

French oak (Quercus petrae, Quercus robur) and American oak (Quercus alba), barrel stave quality, toasted and untoasted

Extracted in water, concentrated then dehydrated by spray drying

Total solubility

GUIDELINES FOR USE

During aging / In finishing before bottling.

Dissolve in 20 times its weight of water at 35°C (95°F), incorporate during a pumping-over.

Add tannins at least 2 weeks before final filtration.

For white and rosé wines, check protein stability before adding tannins. In case of wines with tartaric stabilization made with CMC, check protein stabilization after tannin addition.

PACKAGING AND STORAGE

Ziplock polyethylene-aluminum 500 g bag.

Keep the product in its original packaging, at room temperature, away from air and humidity. Do not store close to volatile chemical products, solvents, or any other odorous product.

5 years shelf life for non-opened bag. Use quickly after opening.