A special treated oak tannin for the improvement of the bouquet and the body of wines. It has a harmonizing and colour stabilising effect without increasing the bitterness, this enables the use of higher doses. Can be added from the first siphoning.
Red wine: 1-20 g/100 l wine, according to personal taste.
White wine: 1-5 g/100 l wine, according to personal taste.
How to determine which fining agent to use?
Trial and error is still one of the easiest and best methods; take a few samples from the wine that needs to be clarified/fined and put them in test tubes. Add a few millilitres or grammes of a different fining agent to each test tube. Another test tube of wine/juice with pecto enzyme and one with alpha-amylase (in starchy fruit) are helpful. Leave to clear for a few hours and you will see which fining agent gives the best result!