Gallic-Tan is suitable for adding body and helping those white wines which do not contain a sufficient quantity of tannin. It selectively reacts with proteins and reduces the activity of laccase and tryosinase on anthocyans and polyphenols, lowering the risk of oxidation. Gallic-Tan also acts as an aid during clarification or as a taste corrector especially when in the presence of Botrytis affected grapes. 

Recommended Dosage:

White Wines: 50 – 150 ppm 0.4 – 1.2 lbs/1,000 gal (5-15 g/hL)