Yeasts 
Bacteria 
Nutrients 
Enzymes 
Tannins 
Stabilisation 
Fining agents 
Oak for oenology 
Other products 
Tanin gallique
à l’alcool
Gallic tannins
Tanin gallique à l’alcool’s antioxidant capacity helps to limit SO2 additions and optimise maceration with skins. Its capacity to inhibit laccase activity also makes it an effective aid in the protection against botrytis. Tanin gallique à l’alcool helps to remove reduced notes, and decreases protein instability.
When used during fining, it accelerates the precipitation of excess proteins.
This product is allowed for a use in Organic and NOP according to the current regulations. See certificate.
Linked technical tools
Sulfite free wines
(white and rosé)
The following protocol gives certain solutions proposed by Lamothe-Abiet for the production of sulfite-free white or rosé wines.
Colour management
The colour of a red wine is one of the parameters that determines the consumer’s choice. Many factors play a role in red wines’ colour, and it is therefore crucial to take a broad view.
BOTRYTISED HARVEST
In this practical booklet, Lamothe-Abiet describes the key steps that should be monitored and the ways to effectively treat grapes contaminated with Botrytis.