PROTAN Q SC

The addition of tannins in the initial stages of vinification is the first step that will allow you to obtain longer lasting wines, with a balanced tannic structure and where the grape polyphenolic and aromatic properties are preserved and enhanced. When crushing, berries will split, releasing color and tannin in an aqueous solution from the grape skin. In order to stabilise the solution, exogenous tannins are necessary, either in a condensed or hydrolysable form, to prevent the degrading action that oxygen will have. In addition to the products in the Fermotan range, during the fermentation phase, AEB offers Protan Q SC.