TANIN GALALCOOL SP

SPECIFIC PREPARATION OF GALLNUT TANINS.

TANIN GALALCOOL SP ENHANCES THE STRUCTURE OF WHITE WINES AND PROTECTS WHITE MUST PRODUCED FROM BOTRYTISED GRAPES.

  1. Characteristics:

    Thanks to specific organoleptic properties Tanin Galalcool SP enhance the structure of the white wines repecting the softness of the palate.

    TANIN GALALCOOL SP thanks to the high anti oxidative properties of the gallic tannins, helps to protect the must from the oxidation at the beginning of the fermentation.

  2. Directions for use:

Up to 300 mg per litre of white wine.

Dissolve the necessary quantity of TANIN GALALCOOL SP into 10 times its weight in warm water (35°C) then add to the wine or must during a pumping over, in order to obtain a good homogenisation.

After the addition of TANIN GALALCOOL SP we recommend to wait a few weeks before proceeding to the bottling operation Preceed with normal rackings, a fining can be useful

 

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