Suprarom® - 1 kg Bag

Blend of gallic tannins, ascorbic acid, and SO2 for oxidation protection for fruit and juice, preserving freshness and aromatic intensity.
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Oxidation protection for musts and juices. Preserves freshness and aromatic intensity.

  • SUPRAROM® is used on Botrytis-affected grapes. Add SUPRAROM® immediately prior to crushing or into the press.
  • For optimal usage, we advise testing laccase activity before addition


• 10 - 25g/ 100kg of grapes

USA Regulation 27 CFR 24.246

May be added to grapes…or juice…, or to the wine, within limitations which do not alter the class or type of the wine

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).

USA Regulation 27 CFR 4.22 may be used such that the maximum Total SO2 reached is 350 mg/L.

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