A condensed tannin extracted from the skin of pressed (not fermented) white grapes. Its addition to must or wine immediately after primary fermentation provides better color and protein stability. Moreover, being high in thiol precursors, its addition enhances fruit aromas and improves structure, mouthfeel and complexity of white, red and rosé wines.
Application: antioxidant protection; increase structure and fruit notes.
Dosage: 3-20 g/hL
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