ANTIOXIDANT FOR MUST AND WINE

DESCRIPTION

TANIVIN® RH is a product based on potassium metabisulphite, ascorbic acid and gall tanin extracted from oak wood.

OENOLOGICAL USAGE

TANIVIN® RH preserves the aromas and contributes for enhancing the typical aromas of the variety. It decreases the quantity of dissolved oxygen in the must and the wine and from oxidation.

TANIVIN® RH controls the microflora thus letting using less SO2 before the fermentation which reduce the quantity of H2S and acetil- aldehyde produced during the fermentation. TANIVIN® RH improves the organoleptic characteristics and the freshness of the wine.

APPLICATION AND DOSAGE

TANIVIN® RH is used dirung the transportation of the grapes till the winery in order to prevent oxidation and development of microflora. In is used also in must or wine. Dissolved in water 1:10 added directly on the grape or in the must. Higher doses are recommended in cases of Botrytis.

APPLICATION

DOSAGE

APPROPRIATION OF THE PRODUCT

Into grapes or in must

15-30g/hl

Transportation of grape; must; before wine transfer or filtration

PACKAGE AND STORAGE

TANIVIN® RH is in 1kg packages. 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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