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).