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A proanthocyanidinic extract obtained from mature white grape seeds. Its addition to must or wine immediately after primary fermentation facilitates an earlier formation of long-term stable pigments. In white wines, its ability to eliminate unstable proteins can reduce the quantity of bentonite necessary to achieve stability. Moreover, its addition enhances fruit aromas and improves structure, mouthfeel and complexity of white, red and rosé wines
- Applications: color stabilization; increase structure and fruit notes
- Dosage: 3-10 g/hL
- Packaging: 0.5 kg - 1 kg