A blend that has a total tannin range from 75% to 80%, making this product ideal for fermentation of red and white musts. With this high tannin content, it will prevent oxidation, protecting white wines from browning, as well as fermentations of grapes from laccase activity. It improves mouthfeel and texture in white wines and has subtle effects in red wines.
Preparation Slowly add the powder directly to the wine or must while mixing to avoid developing clumps in the wine or creating excessive dust in the air. As all trū/tan blends are hydrosoluble, it is not necessary to mix the tannin powder in wine or water prior to addition. However, as creating a mix prior to addition is standard practice for many facilities, please use the following protocol for liquid additions: Dissolve one part trū/tan into 10 parts water or wine (wine is preferred), stirring continuously. If temperatures are very low, warm water mixed with wine can be used to help dissolve the tannins. Slowly add the solution to the wine or must while mixing. After adding tannins, allow 2-3 weeks for any solids to settle out before filtration and bottling.
Note: Bench trials are suggested. Winemaker style and grape source impact addition rate. For best results during bench trials, dose wine at desired rate, mix gently, and let sit in limited headspace vessel for 12-24 hours before tasting.
5 years in a cool, dry place in its unopened packaging and out of direct sunlight.