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• High molecular weight, hydrolyzable tannins and yeast hulls.
• Highly reactive tannin, it has a strong antioxidant effect, inhibits oxidative enzymes (laccase) and facilitates clarification.
• Yeast hulls provide a source of thiol precursors.
Recommendations: Antioxidant; fruity and spicy aromas; white and rosé wines.
Dosage: 2-20 g/hL (0.17-1.7 lb/1,000 gal)