Tannins play three distinctive roles in making wine. The first is flavour. Tannins increase the zesty flavours that are often lacking in many home wines. Quite literally tannin is the "zest" or peel of the grape. Tannins aid in the clarification process. Residual proteins and other particles are neutralised and dropped out of suspension by its presence. Tannins also aid in the aging and keeping qualities of the wine. Wines that are deficient in tannin do not take advantage of the aging process very well. Their improvement with time is only marginal. These wines also tend to deteriorate in quality more rapidly in longer storage situations. Usage : 1 level teaspoon per gallon. Direction: Add to must when cooling and stir 2-3 times for 4-5 days.
