Ellagic tannin from Chestnut wood used for vinification of white and rosé wines.
Incorporation of tannins in white and rosé wines to ease the fining.
• 8 to 15g/hl (80 to 150 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).