GALALCOOL TANIN

Gallic tannins (oak galls)

ON WHITE MUST PRODUCED FROM BOTRYTISED GRAPES TANIN GALALCOOL, ADDED AT THE BEGINNING OF THE FERMENTATION, HELPS TO PROTECT THE MUST FROM OXIDATION.

ON WHITE WINES IT GIVES MORE BODY AND STRUCTURE.

Particularly suitable for eliminating slight protein turbidity, inhibiting laccase activity. Generally used for white wines due to its light yellow to beige colour.

1. CHARACTERISTICS

* extract from Gallnut

* light beige powder, not very soluble in water, soluble in alcohol.

* Tannic acid content is over 90%

* To be kept in closed bag or box, away from humidity and light.

2. Directions for use:

100 to 250mg / litre

Dissolve the necessary quantity in hot water then add to the wine or must during a pumping over, in order to obtain a good homogenisation.