Instructions: Dissolve in a small amount of water and add uniformity to must or wine
Applications: Antioxidant and antimicrobial protection of must and wine
Instructions for Use Dissolve in a small amount of water or wine and add uniformly to must or wine.
Dosage: Must: 10g/hL. Red wine and as a preventative measure: 10 g/hL. White wine and as a curative measure: 20 g/hL. Sweet wines: 30 g/hL.
Storage: Sealed package: store in a cool, dry, well-ventilated area.
Compostion: E224 Potassium metabisulfite 95% – E300 L-ascorbic acid – 3% Tannin 2%
Tannisol is a complex product with antiseptic and antioxidant action for the protection of wine and juice. When used in wine, it prevents the most common wine faults, such as acetic bacteria and ropiness, and protects against alterations caused by oxidation (color browning, haziness appearance, loss of aroma) during racking, transportation, hot weather, and storage. When used in clarified and filtered wines, helps prevent alteration and maintain clarity. When added to the must before alcoholic fermentation, its antiseptic effect favors selected microflora for a complete and good-quality fermentation.
Product of Italy