- Inactivated yeast and tannins.
- Mimics the effects of oak powder.
- Promotes color stabilization, prevents oxidation, enhances fresh red fruit notes and increases wine volume, structure and length.
Recommendations: Color stability; antioxidant; complexity; fruity and spicy aromas; volume and structure; freshen overripe fruit.
- Dosage: 5-15 g/hL (0.4-1.2 lb/1,000 gal) for rosé must; 10-50 g/hL (0.8-4.2 lb/1,000 gal) for red must
- Packaging: 1 kg, 10 kg