Essential Antioxidant, IOC Tannin for the grape harvest 1 kg

Tannin to protect musts and wines from oxidation (hydrolysable tannin from gall apple (oak gall)).


ESSENTIAL ANTIOXIDANT is a new tannin of exceptional oenological quality.
This high-quality tannin is characterised by the following points:
- it has one of the best "antioxidant potentials" on the market.
- it is a tannin with a high degree of purity
- it does not cause bitterness or astringency at the recommended doses.


Use
Stir ESSENTIAL ANTIOXANT into 10 times the amount of warm water (40°C) and continue mixing until a homogeneous solution is obtained. The solution is incorporated into the wine or must during pumping over or stirring and a good solution is obtained.
The solution is mixed into the wine or must during pumping over or stirring. It is important to homogenise everything well.


Dosage
- White and rosé-coloured must: 3 to 6 g/hL
- For botrytised grapes: 5 to 10 g/hL
- For finished wine: from 1 to 4 g/hL
Please determine the exact dosage with a pre-test.