TANNIN FOR VINIFICATION OF RED WINES

DESCRIPTION

TANIVIN® Ellagique Rouge is a combination of ellagic tannins and proanthocyanidins extracted from naturally dried wood of chestnut and Quebracho.

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

OENOLOGICAL USAGE

TANIVIN® Ellagique Rouge connects the free anthocyanin in the must and strongly improves the colour of the red wines and its stability.

It controls the bacterial development and provides inhibition of oxidative enzymes like tyrosinase and laccase and prevents the must from oxidation.

TANIVIN® Ellagique Rouge improves the phenolic profile and the wine structure without bringing bitter notes. It improves the phenolic structure and gives soft and velvet taste of the treared wines.

APPLICATION AND DOSAGE

TANIVIN® Ellagique Rouge is used during vinification of red wines on stage of maceration – fermentation

APPLICATION

DOSAGE

APPROPRIATION OF THE PRODUCT

During maceration – fermentation of red wine

from 10 to 40 g/hl

It strongly improves the stability of free anthocyanin and inactivates the oxidative enzymes.

Higher dose is necessary to improve the phenolic structure.

PACKAGE AND STORAGE

TANIVIN® Ellagique Rouge is offered in packages on 1kg and 5 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. 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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