TANNIN FOR PRODUCTION OF WHITE AND ROSE WINE

DESCRIPTION

TANIVIN® Gall is highly purified gall tanin extacted from oak wood. This tanin does not give bitter taste to the treated wine when it is used in appropriate dosage, preliminary precised in a laboratory.

The extraction and the purifying process give to the product bright colour and transaparancy which makes the product suitable for use in the production of white and rose wines.

TANIVIN® Gall is made in compliance with OIV-technical instructions, described in the International Oenological Code.

OENOLOGICAL USAGE

TANIVIN® Gall inhibates the oxidizing enzymes lacase and tyrosinase and protects the must from oxidation. This tanin is very reactive to oxygen and blocks it very quickly, preserving the must or the wine from oxidation.

TANIVIN® Gall controls the bacterial microflora and reduces the quantity of SO2.

It stabilizes the redox potential of the must and the wine preserving the aromas, the colour and the structure.

APPLICATION AND DOSAGE

Physical aspect: bright beige dust. Add it directly in must or in wine and homogenise it very well.

APPLICATION

DOSAGE

APPROPRIATION OF THE PRODUCT

At the beginning of the fermentation

3-30 g/hl.

Balance the redox potential and inactivation of the oxidase enzymes

Wine

1-5 g/hl

During wine transfer

Wine

2-10 g/hl

Clarification of wine wine

PACKAGE AND STORAGE

TANIVIN® Gall 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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