Pinnacle Structure Tan 15kg

Type:
Complex tannin for colour and polyphenol stabilisation of premium red wines.

Characteristics:

• Pinnacle Structure Tan particularly contributes to structure and aromatic stability, improving bouquet and drinkability of red wine.
• When added early in maceration, Pinnacle Structure Tan inactivates oxidative enzymes, precipitates grape proteins and preserves endogenous tannins.
• When added later in maceration Pinnacle Structure Tan promotes polymerization and stabilization of polyphenolanthocyanin by ethyl bridge mechanism. It also removes vegetal and geosmin unpleasant aromas, thus enhancing fruity notes.
• When added post fermentation, Pinnacle Structure Tan protects the wine from oxidation thus contributes to aromatic complexity.

Application:

• Pinnacle Structure Tan adds mouthfeel and prevents oxidation and colour loss of all red wines.
• Pinnacle Structure Tan contributes to a more stable tannic structure with high anthocyanin content.
• Pinnacle Structure Tan is a powerful anti-oxidative 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.
• Pinnacle Structure Tan is useful when you cannot remove the seeds from the wine as it removes vegetal notes while enhancing varietal flavors.

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 Structure 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.

A 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.