T-Citrus P 0.5 kg

GENERAL CHARACTERISTICS

A blend of condensed tannins and gallic tannins extracted from citrus wood for white and rosé musts to enhance fruit aromas and provide antioxidant protection.

The low-temperature extraction and drying process allows the extraction from the wood of glycosylated forms of aromatic compounds, such as non-isoprenoids (beta-damascenone) and terpenes (citronellol, linalool), which are responsible for fruity and floral notes in wines.

Wines fermented with T-Citrus have intense lemon, grapefruit, apple and white floral aromas that complement the varietal aromas of the wine and the aromas produced during fermentation.

DOSAGE AND APPLICATION

Rosé musts: 5-15 g/hl

White musts: 2-10 g/hl

Dissolve in ten times its volume of water or must and add to the must. T-Citrus should be added during alcoholic fermentation, within 48 hours of yeast inoculation.

PACKAGING AND STORAGE

Store the product in a cool, odor-free and moisture-free place. After opening, reseal the package tightly after use.

PACKAGING UNITS

0.1 kg; 0.5 kg; 1 kg