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FULLCOLORâ„¢ (1 kg)

Item No. 15987
Price $50.3
Per Each
Excl. Tax
Backorder Click for ETA
Each

Description

Improves color intensity and roundness in red wines

Used during the maceration of red grapes, FULLCOLOR reacts with grape anthocyanins and tannins for intense, stable red color.
  • Made from proanthocyanidin and ellagic tannins and supported by polysaccharide content (from yeast)
  • Proanthocyanidin portion reacts quickly with extracted anthocyanins forming stable red compounds
  • Ellagic tannin portion reacts with grape tannins and minimizes precipitation
  • Can boost structure, volume, and aromatic complexity due to the polysaccharide content
  • Inhibits laccase and tyrosinase to help prevent oxidation

Format: Granular
Recommended Dosage:
  • For color stabilization: 20-40 g/hL 
  • For laccase inhibition: 40-80 g/hL 
  • To increase aromatic intensity: 30-60 g/hL
Usage: Split the dose in half. Use half the dosage at the beginning of fermentation and the other 48 hours after fermentation has begun. Mix 1 part product with 10 parts water or must and add to the juice during a pump-over (preferably using a Venturi system).
Storage: Dated expiration. Unopened, the shelf-life is 5 years at 18°C (65°F). Once opened, keep tightly sealed and dry.
Downloads
FULLCOLOR - Allergen Statement
FULLCOLOR - Food Safety Statement
FULLCOLOR - Safety Data Sheet
FULLCOLOR - Specification Sheet
FULLCOLOR - Technical Data Sheet 

FULLCOLORâ„¢ (1 kg)

Item No. 15987
Price $50.3
Per Each
Excl. Tax
Backorder Click for ETA
Each

Improves color intensity and roundness in red wines

Used during the maceration of red grapes, FULLCOLOR reacts with grape anthocyanins and tannins for intense, stable red color.
  • Made from proanthocyanidin and ellagic tannins and supported by polysaccharide content (from yeast)
  • Proanthocyanidin portion reacts quickly with extracted anthocyanins forming stable red compounds
  • Ellagic tannin portion reacts with grape tannins and minimizes precipitation
  • Can boost structure, volume, and aromatic complexity due to the polysaccharide content
  • Inhibits laccase and tyrosinase to help prevent oxidation

Format: Granular
Recommended Dosage:
  • For color stabilization: 20-40 g/hL 
  • For laccase inhibition: 40-80 g/hL 
  • To increase aromatic intensity: 30-60 g/hL
Usage: Split the dose in half. Use half the dosage at the beginning of fermentation and the other 48 hours after fermentation has begun. Mix 1 part product with 10 parts water or must and add to the juice during a pump-over (preferably using a Venturi system).
Storage: Dated expiration. Unopened, the shelf-life is 5 years at 18°C (65°F). Once opened, keep tightly sealed and dry.
Downloads
FULLCOLOR - Allergen Statement
FULLCOLOR - Food Safety Statement
FULLCOLOR - Safety Data Sheet
FULLCOLOR - Specification Sheet
FULLCOLOR - Technical Data SheetÂ