Proanthocyanidinic tannin extracted from Malbec seeds.
Ideal Use: Give a sweet but strong backbone structure to red and white wines
Throughout history, the wines from Bordeaux have enjoyed the soft and important structure brought by the proanthocyanidins derived from Malbec grapes. It was only after the frost of 1956 that many French vintners abandoned Malbec as a favorite blending component for structure. AEB is now able to provide wineries with the same component that has been the base of the Bordeaux blends, proanthocyanidinic tannin from Malbec. This tannin is now making the fortune of Argentinean wineries. Its proanthocyanidinic nature helps build a good structure and promotes polymerization of color and proanthocyanidins.
Utilization: Mix in warm water (35 °C/95 °F) or wine and add directly to circulating tank or barrel to enhance crispiness and to fix “flat” and “doughnut” wines. After the addition, wait at least one week before filtering the wine.
Whites: 3 to 12 g/Hl (1/4-1 lb/1000Gallons)
Reds : 12-25 g/Hl (1-2lbs per 1000 gallons in reds).
Packaging: 500gram packets