Specific preparation of tannins for red wine stabilization.

1 - CHARACTERISTICS:

            TAN’COR is a blend of  proanthocyanidic tannins and high quality ellagic tannins, particularly adapted to finished red wines during maturation.

TAN’COR does:

1.      Stabilise the colour of the red wines;

2.      Enhance the structure;

3.      Ameliorate the fining;

4.      Protect wines against the oxidation.

2 - DIRECTION FOR USE:

            When dissolved, add TAN’COR in wine after the Malo-lactic fermentation or during a racking.

Dosage:

To stabilize the wine: ………………….100 to 400 ppm.

                                To prevent the oxidation during racking: ……...50 ppm.

Dissolve the necessary quantity of TAN’COR in 10 times its weight in tepid water, and then add to the wine during a pumping over, in order to obtain a good homogenisation.

Remarks:

1.      Early TAN’COR addition will improve integration in wine.

2.      We recommend a fining when treating the wine with tannins before bottling in order to adjust the turbidity, so the filterability of the wine, or to wait 4 to 6 weeks for a good settling.

3.      Use stainless steel equipment for the preparation of tannins.

4.      Use the tannin preparation within the day of its dissolving.

3 – PACKAGING and PRESERVATION:

            Carton of 10 bags of 1 kg.

            Carton of 2 bags of 5 kg.

Preserve in sealed bags, in a dry room at room temperature, away from light.