A special blend of condensed and hydrolysable tannins from a mixture of grape extract and chesnut tannins for fermentation and maturation. Promotes the anthocyanin and tannin condensation during maceration.
Increases the formation of stable covalent bonds with colouring substances; especially in wines having an unbalanced anthocyan/tannin ratio as a result of short macerations, low temperatures in pre-ferment, and grapes with polyphenol levels.
The presence of ellagic tannins characterised by a strong antioxidant and antiradical power allows Tannred to protect colour against oxidation and the enzymatic degradation of the polyphenoloxidase from the crush to throughout the extraction process.
Colour Fixing ✓ ✓ ✓
Oxygenation ✓ ✓ ✓
Anti-Botrytis ✓ ✓
DOSES AND INSTRUCTIONS FOR USE:
10-30 g/hl in vinification, divided when filling the fermenter and after 48 hours.
Dissolve the product in water or wine in a ratio of 1:10 and add it homogeneously to the mass.
Note: It is advisable to carry out laboratory tests in order to define the optimum dosage and avoid undesired colloidal effects.