Pinnacle Structure Tan

Product families

Other characteristics

Functions

Color Retention Aid, Stabilizer

Ingredient Name

Tannin

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 aging.

Markets

Food & Nutrition

PACKAGING

1kg and 15kg bags.

Shelf LIfe

Five years from date of manufacture.

Application

• Pinnacle Structure Tan adds mouthfeel and prevents oxidation and color 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.

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Formulation

Mix of ellagic tannins and proanthocyanidins (Quebracho-free).

Ingredient

Proanthocyanidin, Ellagic Tannin

Technology

Food Ingredients

Packaging Type

Bags

Characteristic

• 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 polymerisation 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.

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Storage Condition

Store the product in a fresh, dry, well ventilated room.

Use Instructions

Granulated form provides total solubility so direct addition in must is possible. However, to better homogenize and optimize action of Pinnacle Structure Tan we recommend dissolving in wine/must (1:5 ratio) or in warm water before adding to the must.

Scientific background

Tannins are very reactive with enzymes and eliminate their activity. Pinnacle Structure Tan should be added 4 hours before or after extraction enzymes (but never at the same time).

Food Ingredients Functions

• Color Retention Aid
• Stabilizer

Food and Nutrition Applications

Wine