• Hydrolysed gallic tannin. Botanical origin: Caesalpinia spinosa (Tara). Reacts with proteins, it complements bentonite use, especially in grape musts with pronounced protein instability.
• Powerful antioxidant properties. It inhibits enzymes such as laccase and tyrosinase in lower-quality vintages.
• Especially recommended for lower-quality vintages and when applying reductive treatments.

Enhances wines’ aromatic characteristics. Accentuates silkiness and adds slight bitterness.

Data sheet

Safety Data Sheet

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