Tanin VR Grape® (500 g Bag)

Instantly dissolving proanthocyanidic tannins extracted from grape seeds and skins.
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Proanthocyanidic tannins extracted from grapes for red wines vinification and aging.

• Compensates natural grape tannin balance deficiency (lack of phenolic maturity or adverse tannin-anthocyanin ratio).

• Stabilizes color due to the formation of tannin-anthocyanin combination.

• Improves fining.

• Allows the refinement and enhancement of wine structure and palate length.


• Colour stabilisation: 20 - 40 g/hL (200 - 400 ppm).

• Tannin augmentation: 10 - 30 g/hL (100 - 300 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).

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