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• Gallic tannins.
• High antioxidant activity and antimicrobial activity, it strengthens the protective action of SO2.
• Protects wine from browning, “light-struck” defects and oxidation.
Recommendations: Antioxidant; prevent browning; prevent “light-struck” defects; white and rosé wines.
Dosage: 4-10 g/hL (0.3-0.8 lb/1,000 gal)