Tannin compound, particularly suitable for white wines. It has very good antioxidant properties and a bouquet enhancing effect. Also has a slight fining action. Dosage: 0.5-1g/10 litres.
How to determine which fining agent to use?
Trial and error is still one of the easiest and best methods; take a few samples from the wine that needs to be clarified/fined and put them in test tubes. Add a few millilitres or grammes of a different fining agent to each test tube. Another test tube of wine/juice with pecto enzyme and one with alpha-amylase (in starchy fruit) are helpful. Leave to clear for a few hours and you will see which fining agent gives the best result!