Red grape skin tannin to increase & improve colour
ViniTannin™ Multi Extra is a highly–purified tannin preparation derived from high quality red grape skins. ViniTannin™ Multi Extra can be used for 4 applications: during cold soak, fermentation, after pressing–off and for refinement before bottling.
It helps to optimize colour concentration and stabilization of colour pigments (anthocyanin chains) in the juice or wine stage. ViniTannin™ Multi Extra also improves colour intensity and the texture of the wines without adding any bitterness or harsh astringent flavours and improves the aging potential of the wine.
Pinot noir, pinotage
Cabernet, Merlot, Malbec
Tempranillo, Syrah, Grenache
It is not recommended to exceed a total dose rate for all applications of 15g/hL
Dissolve 100g of ViniTannin™ Multi Extra in 1L of liquid (⅔ water, ⅓ wine) at a temperature of 40–50°C (104–122°F). Acidify the suspension with 10 g/L of tartaric acid and stir well. Follow this by adding the suspension homogenously into the juice or mash. It is very important to add the ViniTannin™ Multi Extra always before adding S02.
For optimal results, we recommend to apply ViniTannin™ Multi Extra as early as possible in the pre–sulphur stage, minimum 1-days before adding any SO2. This will lead to stable colours, anthocyanin chains and the best possible integration of the product into the wine’s own molecular structure. If used just prior to bottling, please do not perform the final fil-tration for at least 10 days.
Dated expiration. Unopened the shelf life is approximately 2 years at room temperature (25–30°C/77–86°F). Protect against light and humidity. Once opened, use within 1 month.