• This condensed grape-seed tannin’s high reactivity and its capacity to combine with anthocyanins has a powerfully beneficial effect on colour stability.
• It increases the wine’s phenolic potential, making it much more robust and enhancing its structure.
• It produces excellent results When applied during fermentation and devatting or when added to finished wine.
• When applied during fermentation and/or devatting, it guarantees and enhances long-term colour stability. Particularly apt for oxidative varieties.