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Galitan is a gallic tannin with great clarifying capacity capable of reacting with proteins, thus complementing the use of bentonite, especially interesting in musts that are highly unstable in proteins.

Wine style

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Applied to






In musts:

  • Precipitates proteins in solution.
  • Antioxidant character in combination with sulfites. Especially recommended in harvests of poor sanitary quality.

In wines:

  • It is the most widely used tannin for clarification, whether or not used in conjunction with organic type clarifiers.
  • In sparkling wines, during the second fermentation in bottle.


Must: 5-20 g/hl

Wines: 5 -10 g/hl

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