Tanin Galalcool® SP - 1 kg Bag

TANIN GALALCOOL® SP is a highly-purified gallic tannin preparation, characterized by its suppleness in mouth, intended for white and rosé wines.

• Regulates the oxidation-reduction phenomena.

• Limits SO₂ additions thanks to its anti-oxidant action.

• Increases protein stability.

• Reduces natural enzyme activity causing residual oxidation (laccase, tyrosinase).

• Reduces bacterial development (as in Champagne production).

• Improves clarification.

DOSAGE:

• Oxidation & Botrytis protection: 5 - 20 g/hL (50 - 200 ppm).

• Bottling of sparkling wines: 2 - 4 g/hL (20 - 40 ppm).

USA Regulation 27 CFR 24.246 Specific TTB Limitation

The residual amount of tannin, calculated in GAE, must not exceed 6.4 GAE per 1000 gallons of wine (800 mg/L) in white wine and 24 pounds per 1000 gallons (3 g/L) in red wine.

Total tannin must not be increased by more than 150 ppm (150 mg/L; 0.150 g/L) by the addition of tannic acid (poly-galloylglucose).