The tannins in “ VANILLA PEACH “ are already polymerized. They add more softness rather than harshness from a typical tannin addition. This tannin contains an addition of pro-anthocyan from Grape skin and seeds with an extended maceration. It will increase the fruit flavor of the wine . Reduces sulfur component by oxydation of ethanethiol and the combination with Thiols-polyphenols.
Tannin content (expressed as gallic acid equivalent) ≈100 g/liter when added at the 1 L per 1000 L rate.
Suggested use levels:
1 Liter of Tannin for 1000 L of wine with Red wines ( 1 gal / 1000 Gal ) and 1 liter for 3000 L in white wine ( 1 gal. for 3000 Gal )
Bench trial are recommended for white wines. Over dosage could cause turbidity.