TANNIN FOR PRODUCTION OF STRUCTURED RED WINES

DESCRIPTION

TANIVIN® Complexe is a complex mixture of powdered natural tannins: French oak (Quercus petraea и Quercus robur), Quebracho (Schinopsis lorentzii), chestnut (Castanea sativa) and gall tanin.

TANIVIN® Complexe is in compliance with OIV and Codex Oenologique International.

OENOLOGICAL USAGE

The formula of TANIVIN® Complexe is specially selected and made to increase the activity of each individual tannin, helps for preventing the effect of the oxidase enzimes – tyrosinase and laccase. The product stablizies the redox potential as it preserves the colour and the aromatic components. It is also recommended to be used for wine, made of grape infected with botrytis cinerea.

Used during fermentation, TANIVIN® Complexe xe connects with the anthocyanins and gives a great stability of the color. It impoves the phenolic structure of the treated wines and improves significantly the mouthfeel giving softeness, structure and balance in the taste.

APPLICATION AND DOSAGE

Physical aspect: brown powder

Add directly in the must or wine and homogenize very well

APPLICATION

DOSAGE

APPROPRIATION OF THE PRODUCT

At the beginning of the fermentation

5-30 g/hl

Stabilization of redox potential and inactivation of oxidase enzymes. Colour stabilization. Improvement of phenolic structure requires higher dosage.

PACKAGE AND STORAGE

TANIVIN® Complexe is offered in packages of 1 kg. Keep it in airy and dry places (<25°C) without direct sunlight in its original package. It is highly recommended the package to be closed very well after using. The product can be used up to 24 months after the production date.

Made in EU by Oenobiotech.

Product for food use, for professional and oenological use only, according to current legislation.

To the best of our knowledge, the information presented is accurate and complete. However, nothing herein contained shall be construed to imply any warranty or guarantee.

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Categories

Еnzymes

Selected Yeast

Tannins

Yeast Products

Oak chips

Stabilization and clarification

Nutrients

Malolactic cultures

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