Tannin SR (IOC) Basis: Québracho package of 1 kg, 15 - 30 g /hl
Out Of Stock
Click Image for Gallery
Tannin based on Québracho (wood species from Spain).
The use of tannin during maceration contributes to colour stability.
Red wines become rounder and more structured when the tannin is added to the finished wine.
In white wines, the tannin contributes to a harmonious, rounded flavour.
Dosage:
15-30 g tannin SR per 100 kg mash during pumping over. Please ensure that no air is added during the process. If the addition is divided into 2-3 times, this results in better colour stability.
15-30 g Tanin SR / hl when adding during vinification. At this stage, addition during pumping over with oxygen supply is desirable.
Please use up opened packs quickly.
For further information, please consult the data sheet.
The use of tannin during maceration contributes to colour stability.
Red wines become rounder and more structured when the tannin is added to the finished wine.
In white wines, the tannin contributes to a harmonious, rounded flavour.
Dosage:
15-30 g tannin SR per 100 kg mash during pumping over. Please ensure that no air is added during the process. If the addition is divided into 2-3 times, this results in better colour stability.
15-30 g Tanin SR / hl when adding during vinification. At this stage, addition during pumping over with oxygen supply is desirable.
Please use up opened packs quickly.
For further information, please consult the data sheet.
| unit | |
| unit | Packung |