| Wine style | |
|---|---|
| Objective | |
| Vegan | |
| Ecologico |
Technology
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TANICOL ONE L
Tanicol ONE L is an ellagic (chestnut) tannin suitable for application in the early stages of red winemaking due to its high antioxidant effect, its ability to react with peptides and proteins to protect the grape’s natural polyphenols and its positive effect on color.
Its liquid format allows easy application during the reception of the grapes.
APPLICATION
- In winemaking to reduce the amount of sulfur, antioxidant effect.
- On grapes with poor sanitary conditions, antioxidant effect.
- In red winemaking to increase the final color intensity of the wines.
- In short macerations of red vinifications to protect the grape’s natural polyphenols.
- In elaborations with grapes of insufficient maturity as a complement to its structure.
ORGANOLEPTIC CHARACTERISTICS
- Antioxidant effect, by three ways: oxygen consumption, antioxidant effect and precipitation of heavy metals (catalysts of chemical oxidations).
- Antioxidant protection in grapes of poor sanitary quality by laccase inhibition.
- Positive effect on the color intensity of red wines, due to the co-pigmentation phenomenon.
- It causes the precipitation of peptides and proteins in the must, thus protecting the grape’s natural phenols.
DOSIS
| Desired effect | Applied in | Dose |
| Organoleptic improvement | First stages of winemaking | 30-120 ml/hl |
| Laccase inhibition | Harvest reception | >120 ml/hl |
INSTRUCTIONS FOR USE
Apply directly or diluted (1:1) on the grape harvest or tank. Homogenize after addition in case it is added during vatting.
The best results are obtained with the PYXIS dosing system, which ensures correct homogenization of the product.