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• High concentration of mono-catechins and low molecular weight condensed tannins extracted with water from nonfermented grape seeds.
• Highly reactive, it specifically condenses free anthocyanins to promote a long-lasting color.
• One of our best tannins for color stabilization, particularly efficient during macro-oxygenation to condense with anthocyanins via acetaldehyde bridges.
• Increases wine structure, aromatic complexity and prevents premature oxidation.
Recommendations: Color stability; condensation; macrooxygenation; micro-oxygenation; increase wine structure; thermovinification; flash-détente.
Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal) for reds;
0.5-5 g/hL (0.04-0.4 lb/1,000 gal for whites and rosés