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

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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.

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Downloads
FULLCOLOR - Allergen Statement
FULLCOLOR - Food Safety Statement
FULLCOLOR - Safety Data Sheet
FULLCOLOR - Specification Sheet
FULLCOLOR - Technical Data Sheet