Laffort Tanin VR Supra 1 kg

•  Doses and aims: 30 g/hL: Stabilizes color. 80 g/hL: Inhibits laccase activity and protects anthocyanins in grapes affected by rot Adding at the start of fermentation before indigenous tannins are available, increases color stability. The ongoing polymerization can improve palate structure and significantly reduce or eliminate vegetal/herbaceous character. In conjunction with enzymes it is best to add the enzymes at the crusher and wait 6 - 8 hours before adding the tannin.

•  Recommended dosage is 2 to 4 lb. per 1000 gallon. Pack in 2.2 lb. (1 kg.) bag.