| Wine style | |
|---|---|
| Applied to | |
| Objective | |
| Vegan | |
| Ecologico |
Technology
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TANICOL RED VINTAGE
Fruit objective: Intensifies the fruit potential of the wines. When applied to aged or pre-bottled wines, it enhances the red and black fruit descriptors (cherry, strawberry, plum, blueberry) while structuring and rounding them. In descube nuances and defines the varietal characteristics.
CHARACTERISTICS
Great effect on color stability due to its high reactivity and ability to combine with anthocyanins.
APPLICATION
In winemaking:
- The grape tannin it contains makes it particularly reactive with anthocyanins.
- Initial combination with the anthocyanins released in the first phase of maceration (aqueous phase). It avoids color fading and a better evolution over time is achieved.
In the descube:
- Increases the content of condensed tannin from grapes favoring a balanced proportion of anthocyanins and tannins.
- It gives the wine structure in an integrated and balanced way.
- Increased aromatic profile of the wine.
Wine refining:
- Intensifies the fruit potential of the wines. Increases fruit notes and accentuates varietal characteristics.
- Reduces or eliminates reduction aromas.
DOSAGE
In the winemaking process descube:
White and rosé wines 10-20 g/hl
Red wines 10-40 g/hl
Red wines 20-40 g/hl
Tuning:
2-10 g/hl White wines
5-20 g/hl Red wines