This tannin is also useful for the polymerization of existing grape seed and oak barrel tannin, which can often take years to soften and integrate. It aids in color stabilization and reduces sulfur production resulting from oxidation of enthanethiol in combination with Thiols-polyphenols.
Tannin content of Barrel Extract expressed as gallic acid is approximately 100 g/liter. Addition of 1 L / 1,000 L wine results in an addition of 0.1 g/L of gallic acid.
Suggested rate of use: Red Wines ONLY, 1 liter tannin treats 1,000 L – 3,000 L or more.
Allow 1 hour for full integration when doing bench trials.