Enartis Tan Uva
A proanthocyanidinic extract obtained from mature white grape seeds. Its addition to must or wine immediately after primary fermentation facilitates an earlier formation of polymeric pigments from tannins and 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. Additionally, it can mask astringency in some red wines, helping to avoid or to reduce the use of fining agents.
Application: Color stabilization; increase structure and fruit notes.
Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)