• The preparation combines yeast hulls with ellagic tannin derived from selected oak varieties.
• This blend of mannoproteins and hardwood tannins has a double-action aromatic and structuring effect on red wines’ sensory qualities.

• Give the polyphenolic fraction coloidal protection, preventing colourant precipitation.
• Decreases astringency and enhancing the sensations of body and volume in the mouthfeel.
• Improves to stabilize colour and improve colour ageing. They likewise offer antioxidant protection at the start of maceration.

Data Sheet

Safety data sheet

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    Boosts ellagic tannins. Quercus pyrenaica
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    Structure and stability in red wines