Tanin Gallique a l’alcool
Thanks to its antioxidant, antiseptic, and laccase activity inhibitive character, Tanin Gallique à l’alcool protects the organoleptic and aromatic qualities of white and rosé wines. Used as a fining aid, it accelerates excess protein precipitation.
Technical Specifications
PHYSICAL
- Appearance & colour: Brown granulate
LIMITS
- Lead: < 5 mg/kg
- Mercury: < 1 mg/kg
- Arsenic: < 3 mg/kg
- Iron: < 50 mg/kg
- Insoluble matter (water): < 2 %
CHEMICAL
- Total phenols: ≥ 80 %
- Humidity: < 10 %
- Ashes: < 4 %
Features and Benefits
Formulation: Gallic tannin granulated extracted by alcohol.
Enological benefits:
- Tanin gallique à l’alcool’s antioxidant capacity helps to limit SO2 additions and optimise maceration with skins.
- Its capacity to inhibit laccase activity makes it an effective aid in the protection against botrytis.
- Helps to remove reduced notes and decreases protein instability.
- When used during fining, it accelerates the precipitation of excess proteins.
Product Applications
Instantly soluble, Tanin Gallique à l’alcool is ready to use. Dissolve in 10 times its weight in water, must, or wine. Add into the tank during a pump-over or during a transfer in order to achieve perfect homogenisation.
Dosage:
- Healthy grapes: 3 to 5 g/hL
- Spoiled grapes: 5 to 15 g/hL
- Protein removal: 5 to 10 g/hL
- Improved fining and tasting: 3 to 5 g/hL
- Sparkling wine bottling: 0.5 to 4 g/hL
The dosage of tannins depends on each type of wine and winemaking imperatives to be achieved. Take advice from your oenologist in order to comply with the oenological codex (OIV).
Botrytest® is an easy tool to measure the laccase activity, which helps to determine the adapted quantity of Tanin Gallique à l’Alcool to be added to the must.
