Pinnacle Color Tan
Pinnacle Color Tan is used as tannin for color and polyphenol stabilization in red winemaking.
Product families
Applications
- Oenology
Product Families
- Antioxidants & Preservatives
- Color Additives & Decoratives
- Stabilizers
Other characteristics
- Functions
- Antioxidant, Color Retention Aid, Stabilizer
- Ingredient Name
- Tannin
- Dosage
10-30 g/hL must or 10-30 gr/100kg grapes. 2 steps addition: 50% on crushed grapes, then 50% during fermentation with pumping over. 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 Color Tan protects aromatic profile of the wine, enhancing a brighter and more stable color.; • Pinnacle Color Tan contributes to a more stable tannic structure with high anthocyanin content.; • Pinnacle Color Tan is a powerful antioxidative 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.
- Formulation
Mix of ellagic tannins and proanthocyanidins (Quebracho-free).
- Ingredient
- Proanthocyanidin, Ellagic Tannin
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Characteristic
• When added early in maceration, Pinnacle Color Tan inactivates oxidative enzymes, precipitates grape proteins and preserves endogenous tannins.. • When added later in maceration Pinnacle Color Tan promotes polymerisation and stabilization of polyphenolanthocyanin by ethyl bridge mechanism.
- 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 Color 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 Color Tan should be added 4 hours before or after extraction enzymes (but never at the same time).
- Food Ingredients Functions
- Antioxidant
- Color Retention Aid
- Stabilizer
- Food and Nutrition Applications
- Wine
Technical data
Table 1 of 1
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Fe | Max 80 | ppm |
| Loss on drying | Max 10 | % |
| Pb | Max 5 | ppm |
| pH Value (Solution5%) | 3.0 – 5.0 | — |
| Total Phenol (Tannin) | Min 65 | % |
| Ash Content | max. 4 | % |
| Arsenic Content | max. 3 | ppm |
| Mercury Content | max. 1 | ppm |
