GALLOVIN

GALLOVIN is a tannin extracted from the gall of Robinia Pseudoacacia (or Tara also called Caesalpina spinosa) which does not lend any bitter connotations to wines. When used in wine, especially in white wines were it does not cause any colour alteration, GALLOVIN enables to preserve their aromatic freshness by eliminating traces of reduced odours. For this reason its application during fermentation safeguards the polyphenolic endowment of wines preventing their oxidation. When used in wine, especially in white wines were it does not cause any colour alteration, GALLOVIN enables to preserve their aromatic freshness by eliminating traces of reduced odours.