ESSENTIAL ANTIOXIDANT helps to protect delicate aromas and color from oxidative damage. This new tannin is highly purified and offers the highest rate of antioxidant protection of all the tannins within our portfolio.
Can inhibit laccase damage onBotrytisinfected grapes
Protects aromas and color of aromatic juice and wine/cider that are susceptible to enzymatic browning
Usage: Dissolve ESSENTIAL ANTIOXIDANT in about ten times its weight of warm water 35–40°C (95–104°F) until fully dissolved. Add gradually during a transfer or pump-over. Good mixing is important. If an addition is made post-fermentation, we recommend waiting 3–6 weeks after the tannin addition before racking, fining, filtering, or bottling. Storage: Store at 5-25°C (41-77°F) in a dry, well-ventilated, odor-free environment. Once opened, the product must be used rapidly.