TANIN GALALCOOL™ is a highly pure extract of gallic tannins, with physiochemical properties that are particularly well adapted to white and rosé must vinification.

• Reduces natural enzymatic oxidation activity (laccase or tyrosinase), complementing the activity of SO₂.

• Favors the precipitation of unstable proteins in complement of bentonite use.

• Regulates and minimizes the addition of SO₂ due to its excellent anti-oxidant activity.

• Improves clarification.

DOSAGE:

• Oxidation & Botrytis protection: 5 - 20 g/hL (50 - 200 ppm).

• Bottling of sparkling wines: 2 - 4 g/hL (20 - 40 ppm)