White grape skin tannin for fermentation and finishing
ViniTannin™ W is a highly purified tannin preparation derived from white grape skins that can be used for during fermentation and for refinement prior to bottling. It improves complexity, optimizes the redox potential of the juice and therefore, the aromatic stability.
ViniTannin™ W also improves the texture of the wines without adding any bitterness or harsh astringent flavours and improves the aging potential of the wine. ViniTannin™ W helps also to prevent early aging in wines without addition of SO2.Dosage
|Chardonnay, Pinot blanc, Pinot gris ||Sauvignon blanc, Riesling||Chenin blanc, Viognier |
|Fermentation ||1–3g/hL||0.5–1 g/hL||1–2g/hL|
|At bottling||0.5–1 g/hL||Not recommended||0.5–1g/hL|
Dissolve 10g of ViniTannin™ W in 250ml of wine or water at a temperature of 35–40°C (95–104°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 ViniTannin™ W always before adding S02. It is necessary to wait at least 15 minutes before adding SO2.
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.