Top-Tan SB

Enhances white wines structure

APPLICATIONS

Top-Tan SB based on grapes tannin enhances white wines structure and mouthfeel. Advisable in important white wines to lead a “bigger” structure, roundness and balance characteristics, giving in the meanwhile a better protection to the natural polyphenols.

Based on grapes tannin Top-Tan SB integrates better with the wine colloids, polysaccharides and proteins, by complexes bonds. These interactions allow to obtain a more stable organoleptic characteristics.

For its properties Top-Tan SB can be applied since the beginning of the top quality grape wine making process.

The addition in juice before and during fermentation helps to protect the flavour components, ensure the reaction of colloidal stabilisation will take place as early as possible. This means stable polysaccharides and tannins colloids formation (structure) and unstable polyphenols removal by polymerisation.

RATES AND USE

20– 100 ppm (2-10 g/hl) in white wines, during ageing or before bottling. Use higher rates (50-150 ppm; 5-15 g/hl) if applied in juice or during alcoholic fermentation.

To obtain the request result it’s advisable to organise some laboratory trials at different rates. Taste the results better after 7-10 days.

Preferably the product is dissolved in water or clean wine and is to be added to the mass with thorough mixing.

PACKAGING

0,5 kg PE flacons. Keep