Gallic tannin, from gallnut, extracted by alcohol

Tanin gallique à l’alcool’s antioxidant capacity helps to limit SO₂ additions and optimize maceration with skins. Its capacity to inhibit oxidative enzymes such as PPO and laccase (botrytized grapes) also makes it an effective aid in the protection against botrytis. Tanin gallique à l’alcool helps to remove reduced notes, decreases protein instability and improves clarification.

This product is allowed for a use in Organic and NOP according to the current regulations.

• Strong antioxidant, antiseptic effects

• Inhibit laccase and PPO activities

• Improve clarification and reduce protein content

• Adapted for whites, roses and cider

Dosage: 10-20 g/hL

Application: directly on grapes or in juice, as soon as possible,