Uvatann NG



A blend of proanthocyadin tannins (Malbec seeds and Quebbracho oak) that enhances wine structure, increases palate length and protects against oxidation.

  • 500g
  • 1kg
  • 10kg
Additional Information

  • Helps a wine achieve equilibrium whilst decreasing vegetal characters and bitterness.
  • Can be used in small repeated doses over the maturation process for positive results.
  • In higher doses mouthfeel increases, and imperfections decrease.
  • Allows wine to achieve redox equilibrium when it’s in a reductive state pre-bottling.
  • Granular.
  • White, rosé, red.
  • Oxidation Protection ✓ ✓
  • Colour Protection ✓ ✓ ✓
  • Tannin Structure ✓
  • Reduce Bitterness ✓✓ ✓
  • White wines: 3-8 g/hL in accordance with structure of wines to treat.
  • Red wines: 5-20 g/hL in accordance with structure of wines to treat.
  • Dissolve the product in water or wine in a ratio of 1:10 and add it to the mass in a homogeneous manner.
  • In order to optimize the UVATANN NG effect, we suggest to use it in different small dosages, to add during all aging process.
  • Note: in order to determine the optimal dosage and avoid undesired colloidal effects, lab trials are suggested.

Tech Sheets / MSDS
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