Type: Tannin for colour and polyphenol stabilization in red winemaking.
Characteristics:
- When added early in maceration, Pinnacle Color Tan inactivates oxidative enzymes, precipitates grape proteins and preserves endogenous tannins.
- When added later in maceration Pinnacle Color Tan promotes polymerisation and stabilisation of polyphenolanthocyanin by ethyl bridge mechanism
Application:
- Pinnacle Color Tan protects aromatic profile of the wine, enhancing a brighter and more stable color.
- Pinnacle Color Tan contributes to a more stable tannic structure with high anthocyanin content.
- Pinnacle Color Tan is a powerful antioxidative tool that inhibits tyrosinase and laccase enzymatic activities (e.g. in botrytised grapes) and completes action of SO2 thus avoiding overdoses of sulphites in wine.
Formulation:
Mix of ellagic tannins and proanthocyanidins (Quebracho-free).
Instructions for use:
Granulated form provides total solubility so direct addition in must is possible. However, to better homogenise and optimise action of Pinnacle Color Tan we recommend dissolving in wine/must (1:5 ratio) or in warm water before adding to the must.
Dosage:
10-30 g/hL must or 10-30 gr/100kg grapes.
2 steps addition: 50% on crushed grapes, then 50% during fermentation with pumping over.
Double dose is recommended for low SO2, poor quality grapes (Botrytis), short maceration, low polyphenol content or wine dedicated to long ageing.
Storage conditions: Store the product in a fresh, dry, well ventilated room.
Shelf life: Five years from date of manufacture.
More information: Pinnacle Color Tan Product Information Sheet
