QUERTANIN™ is a preparation of ellagic "stave wood" quality tannins extracted from oak heartwood for red, white and rosé wines aging.
• Acts on wine structure and palate length.
• Protects wine with regards to oxidation (more aromatic intensity)
• Eliminates reductive odours.
DOSAGE:
It is specified in the Oenological Codex that tannins “must not change the olfactory properties and the colour of wine”. The dosage rates will therefore vary in function of the wine matrix, and shall be determined after trials.
• Preservation of aromatic freshness in white and rosé win : 3 - 5 g/hL (30 - 50 ppm).
• Wine structure : 5 - 20 g/hL (50 - 200 ppm).
• During maturation, at each pump over : 3 - 5 g/hL (30 - 50 ppm).
• Micro-oxygenation treatment : 5 - 10 g/hL (50 - 100 ppm).
• Elimination of reductive odours : 5 - 10 g/hL (50 - 100 ppm)
USA Regulation 27 CFR 24.246 Specific TTB Limitation
The residual amount of tannin, calculated in GAE, must not exceed 6.4 GAE per 1000 gallons of wine (800 mg/L) in white wine and 24 pounds per 1000 gallons (3 g/L) in red wine.
Total tannin must not be increased by more than 150 ppm (150 mg/L; 0.150 g/L) by the addition of tannic acid (poly-galloylglucose).
