EXTRATAN GALLA is a granular enological tannin obtained from gall nuts through a hydroalcoholic extraction process that preserves its chemical characteristics and natural reactivity toward proteins.
The product is manufactured from carefully selected raw materials and is distinguished by its high degree of purity. Thanks to its strong affinity for proteins, ExtraTan Galla is particularly effective in the treatment of musts and wines produced from grapes affected by Botrytis cinerea, contributing to improved clarity and stability of the final product.
One of its primary functions is clarification, achieved through its rapid reaction with thermolabile proteins, promoting their removal and reducing the risk of subsequent protein haze formation.
In addition to its clarifying effect, ExtraTan Galla provides significant antioxidant and free-radical scavenging activity, helping to protect the wine’s aromatic and phenolic compounds from oxidation.
The product is also valued for its ability to reduce certain undesirable thiol compounds by forming stable bonds with reactive groups generated during the oxidation of gallic tannins. This effect may help diminish reductive off-aromas and improve the overall aromatic profile of the wine.
RECOMMENDED DOSAGE
White wines: 5–30 g/hL.
The dosage may be increased when treating musts or wines produced from grapes in poor sanitary condition or affected by Botrytis.
PACKAGING
The product is available in:
- 1 kg bags
- 12.5 kg sacks
Download
ExtraTan Galla – Technical Data Sheet