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Esseco Tannisol 1 sachet of 10gr antioxidant for wine
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Description
Tannisol antioxidant for
wine
Prepared for the prevention and treatment of all wine
diseases.
COMPOSITION E224 Potassium metabisulphite 95% E300 L-ascorbic acid 3% Tannin 2%
CHARACTERISTICS TANNISOL is a complex product with antiseptic and antioxidant action for the treatment of musts and wines. Used in wine, it prevents the most common diseases of microbiological origin such as acetic, turned and stringy taste and protects from alterations caused by oxidation (browning of colour, cloudiness, loss of aromas) during decanting, transport, in hot periods and in case of storage in empty containers. Used in already clarified and filtered wines, it helps to keep them unaltered and brilliant. Added to the must before the start of alcoholic fermentation, it has an antiseptic action favoring the selection of a microflora suitable for carrying out a complete and quality fermentation.
DOSAGES OF USE The product is packaged in 10 g sachets. • 1 sachet/hL for musts before starting fermentation. • 1 sachet/hL for finished red wines and as a general estimate. • 2 sachets/hL for unfiltered red wines, white wines and as a curative. • 3 sachets/hL in sweet wines. Dissolve in a little water or wine and add evenly to the mass to be treated. Application: In musts before the start of alcoholic fermentation: to prevent oxidation; to favor the prevalence of the selected yeast or the most suitable microflora to carry out the fermentation; to prevent the development of acetic bacteria or other contaminants harmful to the quality of the wine. In wine to prevent oxidation and the development of contaminating microorganisms, in particular when stored in empty containers, during decanting, during transport, in hot periods. 1 sachet of 10 g
COMPOSITION E224 Potassium metabisulphite 95% E300 L-ascorbic acid 3% Tannin 2%
CHARACTERISTICS TANNISOL is a complex product with antiseptic and antioxidant action for the treatment of musts and wines. Used in wine, it prevents the most common diseases of microbiological origin such as acetic, turned and stringy taste and protects from alterations caused by oxidation (browning of colour, cloudiness, loss of aromas) during decanting, transport, in hot periods and in case of storage in empty containers. Used in already clarified and filtered wines, it helps to keep them unaltered and brilliant. Added to the must before the start of alcoholic fermentation, it has an antiseptic action favoring the selection of a microflora suitable for carrying out a complete and quality fermentation.
DOSAGES OF USE The product is packaged in 10 g sachets. • 1 sachet/hL for musts before starting fermentation. • 1 sachet/hL for finished red wines and as a general estimate. • 2 sachets/hL for unfiltered red wines, white wines and as a curative. • 3 sachets/hL in sweet wines. Dissolve in a little water or wine and add evenly to the mass to be treated. Application: In musts before the start of alcoholic fermentation: to prevent oxidation; to favor the prevalence of the selected yeast or the most suitable microflora to carry out the fermentation; to prevent the development of acetic bacteria or other contaminants harmful to the quality of the wine. In wine to prevent oxidation and the development of contaminating microorganisms, in particular when stored in empty containers, during decanting, during transport, in hot periods. 1 sachet of 10 g
