Microgranulated gallic tannin with high antioxidant activity. It can be added to the wine to enhance SO2 antioxidant and antimicrobial activity. Sensory neutral and very effective even at low doses, EnartisTan Blanc does not affect wine aroma. In white wines, it prevents the reductive characters caused by exposure to ultraviolet (light-struck defect).
Composition: Gallic tannin
Dosage:
- Must: 3 - 10 g/hL (0.25 - 0.8 lb/1,000 gal)
- Wine: 4 - 8 g/hL (0.3 - 0.7 lb/1,000 gal)
Instructions:
Dissolve EnartisTan Blanc in 10 times its weight of water, must or wine. Add the solution slowly to juice/wine while mixing using a Venturi tube, if possible.
Dissolve EnartisTan Blanc in a 1:10 ratio in water, must or wine while mixing continuously. Add to must/wine during pump-over with a dosage pump or a Venturi tube.
For addition to wine, performing laboratory trials is recommended to evaluate the sensory impact of the tannin and in order to determine the best dosage.
It is best to add EnartisTan Blanc during the first stages of ageing up until the last 1-2 weeks before bottling. If added close to bottling, it is important to evaluate the effect on filterability and protein and colloidal stability by completing preliminary laboratory trials.
Applications:
In white and rosé vinification for:
- Preventing iron and copper haze
- Improving clarification and protein stability
- Preventing “light-struck” defect
In all wines and must for:
- Strengthening the antioxidant and antimicrobial effect of SO2
- Preventing the appearance of reductive characters
Package & Storage
Sealed package: store in a cool, dry, well-ventilated area.
Opened package: carefully reseal and store as indicated above
