Softan Vinification (V)
Softan® Vinification helps to stabilize the color in red and rosé wines.
Technical Specifications
PHYSICAL
- Appearance & colour: Brown Granulates
LIMITS
- Lead: < 5 mg/kg
- Mercury: < 1 mg/kg
- Arsenic: < 3 mg/kg
- Iron: < 50 mg/kg
- Insoluble matter (water): < 2 %
CHEMICAL
- Humidity: < 10 %
- Ashes: < 4 %
Features and Benefits
Formulation: Preparation made with tannins extracted from oak and proanthocyanidic tannins, bound with vegetal polysaccharides.
Enological benefits:
- Softan® Vinification is a unique preparation that combines a tannin similar to those found in grapes with plant polysaccharides.
- The tannins are particularly rich in catechin and have a low amount of ferulic or para-coumaric phenolic acids, which are precursors of ethyl phenols.
- The polysaccharides promote colloidal and colour stability.
- Helps to create more stable bonds with anthocyanins, thus stabilising the colour through its molecular structure.
- Specifically recommended for grapes that have a low amount of tannins (either due to the variety or lack of maturity), which might lead to an early loss of colour during maturation.
Product Applications
Instantaneously soluble. Dissolve in 10 times its weight of wine, then add into the tank during a pump over or during a transfer in order to obtain a perfect homogenization. Proceed with the addition of Softan Vinification at 1/3 of the FA (addition of ProtaninR at grape reception is recommended to maximize the effect) to stabilize the colour and the tannic potential of the wine. It can also be added when draining, during a pump over.
Dosage:
- Red wines: 10 to 60 g/hL
The dosage of tannins depends on each type of wine and winemaking imperatives to be achieved. Take advice from your enologist in order to comply with the oenological codex (OIV).
