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Use these tannins to achieve a smoother, more integrated body while bringing fruity notes forward. In grape wines and ciders it can be used to improve body, aromatic complexity and varietal fruit expression. In some cases, it helps to reduce astringency and bitterness. Finishing tannins can also be an effective tool for reducing "hot" alcohol perception in wine, masking vegetal character, enhancing fruit flavors, and controlling oxidation.
In red wines, when added at the beginning of the aging process, it favors the formation of condensed pigments that provide an intense and stable color in the long term.
Considering Adding Uvaspeed Tannin to your cider?
We encourage you to do so! Get yourself acquainted with the practice by reading the results of a cider sensory study performed at Cornell University and published by the New York State Horticultural Society in Spring 2017. They demonstrated the capacity to make quality ciders with dessert apples (like most of us have access to!) and that different styles can be developed just by adding tannins to the cider.
INSTRUCTIONS FOR USE:
The Beverage People Warehouse, Santa Rosa.
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