Tan Citrus is a fermentation tannin used in white wines. The low temperatures used during the extraction process of the condensed tannin preserve aromatic precursors in the wood which enhances the fruit and floral notes of the resulting wines. These characters are especially evident when paired with high ß-glycosidase activity yeast (Enartis Ferm Top Essence, Aroma White, Vintage White and ES 181).
Application: Enhancement of floral and fruit characters in white wines.
Dosage: 2-15 g/hL (0.2-1.2 lb/1,000 gal) during fermentation