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• Yeast cell walls, grape seed tannins and ellagic tannins.
Releases large quantities of readily soluble mannoproteins.
• Specifically designed to favor anthocyanin/tannin condensation
during fermentation, it increases color intensity and stability.
• Promotes bright and clean aromas, builds-up mid-palate,
softens astringency and balances mouthfeel.
• The best choice for color stabilization and sensory optimization of wine.
Recommendations: Color stability; fruity aromas; improve mouthfeel; roundness, volume and structure; flash-détente; red and rosé wines.
Dosage: 150-400 g/ton