Pinnacle Seed Tan
Pinnacle Seed Tan is a special grape tannin for color stabilization and polyphenol polymerization.
Product families
Applications
- Oenology
Product Families
- Stabilizers
Other characteristics
- End Uses
- Wine
- Features
- Color Stability
- Functions
- Stabilizer
- Ingredient Name
- Tannin
- Dosage
Suggested dosage from 1-15 g/hL; depends on wine concentration, winemaking step and expected results.
- Markets
- Food & Nutrition
- PACKAGING
- 1kg bags.
- Shelf LIfe
- Five years from date of manufacture.
- Application
• Pinnacle Seed Tan can be used to support the aging process of red wines or to add immediate structure and concentration at pre-bottling.; • Pinnacle Seed Tan decreases reductive notes that can occur in case of late racking.; • Pinnacle Seed Tan improves low body red wines made from unripe grapes with a more balanced polyphenolic structure and greater palate length.
- Formulation
Proanthocyanidins (grape seed) and ellagic tannins (chestnut).
- Ingredient
- Proanthocyanidin, Ellagic Tannin
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Characteristic
• Pinnacle Seed Tan is the perfect tool to support micro-oxygenation as it promotes polymerisation and stabilization of polyphenolanthocyanin by ethyl bridge mechanism.; • Pinnacle Seed Tan stabilizes color by naturally integrating the polyphenolic structure of wines while reversing the oxidation process.; • Pinnacle Seed Tan is very reactive with sulphured compounds and removes ethanethiol, methanethiol and their precursors (ethyl-thioacetate, methyl-thioacetate).; • Pinnacle Seed Tan compensates natural grape tannin deficiency and decreases astringency of the wine.
- Storage Condition
Store the product in a fresh, dry, well ventilated room.
- Use Instructions
After fermentation from racking-off to pre-bottling. Granulated form provides total solubility so direct addition in must is possible. However, to better homogenize and optimize action of Pinnacle Seed Tan we recommend dissolving in wine (1:10 ratio) or in warm water before adding to the wine.
- Food Ingredients Features
- Color Stability
- Food Ingredients Functions
- Stabilizer
- Food and Nutrition Applications
- Wine
Technical data
Table 1 of 1
9 rows| Characteristic | Value | Unit |
|---|---|---|
| Fe | Max 75 | ppm |
| Insolubles (Sol. 10g/L 1.2 μm) | max. 2 | % |
| Loss on drying | Max 10 | % |
| Pb | Max 5 | ppm |
| Total Phenol (Tannin) | min. 65 | % |
| pH Value (Solution5%) | 3.0 – 5.0 | — |
| Ash Content | 3 - 5 | % |
| Arsenic Content | max. 3 | ppm |
| Mercury Content | max. 1 | ppm |
