Formerly EnartisTan Red Fruit.
• Blend of condensed tannins extracted from wood of exotic species.
• Production process at cold temperature to preserve aromatic precursors from wood such as norisoprenoids.
• Provides aromatic precursors responsible for berry, red fruit, floral and spicy notes in wine.
• Improves color stability.
Tip: To optimize the aromatic effect, use Enartis Tan Red Fruit during fermentation in combination with yeast that expresses norisoprenoids (ß-glycosidase activity).
Recommendations: Fruity and spicy aromas; freshen aromas; red and rosé wines.
- Dosage: 20-300 g/ton
- Packaging: 1 kg