ESSENTIAL ANTIOXIDANT (1 Kg)
No. d'article38-12112
Prix $77.7
prix par 1 kg
Excluant les taxes
Stock bas
1 kg
Description
Superior oxidation protection
ESSENTIAL ANTIOXIDANT helps to protect delicate aromas and color from oxidative damage. This new tannin is highly purified and offers the highest rate of antioxidant protection of all the tannins within our portfolio.
Storage: Store at 5-25�C (41-77�F) in a dry, well-ventilated, odor-free environment. Once opened, the product must be used rapidly.
ESSENTIAL ANTIOXIDANT helps to protect delicate aromas and color from oxidative damage. This new tannin is highly purified and offers the highest rate of antioxidant protection of all the tannins within our portfolio.
- Can inhibit laccase damage on Botrytis infected grapes
- Protects aromas and color of aromatic juice and wine/cider that are susceptible to enzymatic browning
- Minimal impact on mouthfeel
- Highly effective gallnut tannin
- Minimum contact time: 3 weeks
- Juice: 3-6 g/hL (30-60 ppm) (0.25-0.5 lb/1000 gal)
- Oxygen sensitive juice: 5-10 g/hL (50-100 ppm) (0.42-0.83 lb/1000 gal)
- Wine/cider: 1-4 g/hL (10-40 ppm) (0.08-0.32 lb/1000 gal)
Storage: Store at 5-25�C (41-77�F) in a dry, well-ventilated, odor-free environment. Once opened, the product must be used rapidly.
Spécifications
- Marque
- IOC
ESSENTIAL ANTIOXIDANT (1 Kg)
No. d'article38-12112
Prix $77.7
prix par 1 kg
Excluant les taxes
Stock bas
1 kg
Description
Superior oxidation protection
ESSENTIAL ANTIOXIDANT helps to protect delicate aromas and color from oxidative damage. This new tannin is highly purified and offers the highest rate of antioxidant protection of all the tannins within our portfolio.
Storage: Store at 5-25�C (41-77�F) in a dry, well-ventilated, odor-free environment. Once opened, the product must be used rapidly.
ESSENTIAL ANTIOXIDANT helps to protect delicate aromas and color from oxidative damage. This new tannin is highly purified and offers the highest rate of antioxidant protection of all the tannins within our portfolio.
- Can inhibit laccase damage on Botrytis infected grapes
- Protects aromas and color of aromatic juice and wine/cider that are susceptible to enzymatic browning
- Minimal impact on mouthfeel
- Highly effective gallnut tannin
- Minimum contact time: 3 weeks
- Juice: 3-6 g/hL (30-60 ppm) (0.25-0.5 lb/1000 gal)
- Oxygen sensitive juice: 5-10 g/hL (50-100 ppm) (0.42-0.83 lb/1000 gal)
- Wine/cider: 1-4 g/hL (10-40 ppm) (0.08-0.32 lb/1000 gal)
Storage: Store at 5-25�C (41-77�F) in a dry, well-ventilated, odor-free environment. Once opened, the product must be used rapidly.
Spécifications
- Marque
- IOC