Gallovin is a hydrolyzed tannin extracted from the galla-nut of Robinia Pseudoacacia (or Tara, also called Caesalpina Spinosa).
The extraction is carried out in a hydro-alcoholic solution at temperatures between 50 and 60°C, the best interval experimentally found to grant a high tannin quality.
Gallovin preserves must from the combined action of the specific enzymes that may be present in grapes and, reacting with oxygen, may cause serious and permanent damages to the structure of the processed wine.
In particular, Gallovin selectively reacts with proteins and pulls down the activity of laccase and tyrosinase on anthocyans and polyphenols, lowering the risk of the occurrence of extremely harmful oxidative phenomena.
Gallovin, above all in white wines, ensures the most suitable chemical-physical conditions, in order to grant aromatic freshness and the most pleasant perceptions of varietal aromas.
The possible presence of unpleasant smells of reduction in the treated wines is thus totally eliminated.
The utilization of Gallovin is suitable for botrytis affected grapes and in the case where long macerations are expected. Its utilization improves the wine extract and the perception of an important and complex body.
Gallovin displays a high bacteriostatic action and does not create any problem in color stability. It can be added during refinement to hinder light reductions.