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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.
- For the vinification of white, red, rosé wines
- Very efficient on damaged grapes thanks to its antixoidative properties
