Oenotannin Oenogal

Oenotannin Oenogal

Oenotannin Oenogal //



5 or 10 g/hL of pure alcohol gall-nut tannin added before gelatin, this fining additive promotes devatting and helps eliminate excess proteins. OENOTANNIN OENOGAL also has anti-oxidant and anti-lassase properties are put to use when used on adverse harvests.

Application fields
  • For the vinification of white, red, rosé wines
  • Very efficient on damaged grapes thanks to its antixoidative properties
Application rate: 
2 to 20 g/hL
1 kg

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