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
2-10 g/hl White wines
5-20 g/hl Red wines