For Use in Winemaking

• Ellagic tannin, inactivated yeast and gallic tannin.
• Highly reactive tannin, strong antioxidant effect, inhibits oxidative enzymes (laccase) and facilitates clarification.
• Inactivated yeast provide a source of thiol precursors.

Recommendations: Antioxidant; fruity and spicy aromas; white and rosé wines.
Dosage: 2-20 g/hL (0.17-1.7 lb/1,000 gal)

For Use in Cider Making

• High molecular weight, hydrolysable tannins and yeast hulls
• Highly reactive tannin, strong antioxidant effect, inhibits oxidative enzymes and facilitates clarification

Tip: Use in combination with Enartis Ferm ES Perlage or Enartis Ferm ES 181 to increase thiol expression.
Dosage: 2-20 g/hL (0.17-1.7 lb/1,000 gal)