TANSPARK® is the result of gallic and chestnut tannins put to solution for the aging of sparkling wines.
• Protects the structural and organoleptic potential of base wine before the “prise de mousse” (second fermentation).
• Participates, in association with the riddling agent CLEANSPARK®, in the formation of compact sediment ensuring optimal riddling.
• Contributes to a light fining without bringing any astringency to the wine.
• Preserves redox potential and improves aging on lees.
• 20 - 60 mL/hL
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).