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ESSENTIAL ANTIOXIDANT is a new tannin of exceptional œnological quality. Obtained from a selection which takes into account both technical and organoleptic impact, this gallic tannin:- is one of the leading ‘antioxidant potentials’ on the market.- features great tannic richness, making it an extremely pure tannin.- on account of its composition, does not add any bitterness or astringency when used in recommended dosages.
Disperse ESSENTIAL ANTIOXIDANT in 10 times its weight of warm water (40°C), shake the preparation until a uniform solution is obtained. Stir the solution into the wine or must during a process of mixing by pumping over or stirring until thoroughly homogenized
• White and rosé must: from 3 to 6 g/hL• On botrytised harvests: from 5 to 10 g/hL• On finished wine: from 1 to 4 g/hLPrecise dosage will be validated by prior laboratory tests.