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TANIN GALALCOOL™ is a highly pure extract of gallic tannins, with physiochemical properties that are particularly well adapted to white and rosé must vinification.
• Reduces natural enzymatic oxidation activity (laccase or tyrosinase), complementing the activity of SO2.
• Favors the precipitation of unstable proteins in complement of bentonite use.
• Regulates and minimizes the addition of SO2 due to its excellent anti-oxidant activity.
• Improves clarification.
DOSAGE:
• Oxidation & Botrytis protection: 5 - 20 g/hL (50 - 200 ppm).
• Bottling of sparkling wines: 2 - 4 g/hL (20 - 40 ppm)
Galalcool
Tanin Galalcool™ is derived from the gall nut of chesnut trees.
It is referred to as a “white fluffy tannin” due to the color and nature of the product.
Specifically developed for addition to white wines (though it can be used with cider) because it is colorless, Tanin Galalcool is recommended for use on grapes that have Botrytis, other molds or rot.
Sprinkle directly on grapes. It inhibits laccase activity and oxidation and protects the must (juice) against browning. Tanin Galalcool is effective as an anti-oxidant when used in conjunction with SO2 on sound grapes.
It may also help stabilize proteins in varietals that are protein rich such as Sauvignon Blanc. This tannin may be used in aging red wines when very subtle changes are desired.
Dosage: White/Rose Juice (5-15g/HL), White/Rose Wine (5-30g/HL), Red Wine (5-30g/HL), Cider/Fruit Wine (5-20g/HL)