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TANNINS
For red Wines
| ELLAGITAN ® BARRIQUE ROUGE | Special oenological preparation for enhancing the maturation process bouquet and aroma of prized red wines 1 kg boxes |
| ELLAGITAN ® | Ellagic tannin for refinement, Highlights the varietal aromas of white and rosè wines 5kg boxes |
| ELLAGITAN ® BARRIQUE LIQUID | Special liquid oenological preparation for enhancing the maturation process, bouquet and aroma of prized red wines 20 kg drum |
| ELLAGITAN ® CHENE | Ellagic tannin from oak wood, enhances the maturation process and integrates the bouquet and aroma 5 kg boxes |
| ELLAGITAN ® ROUGE | Ellagic tannin for the refinement of red wines, highlights the fruity notes and retains oxygen. 20 kg bags |
| FERMOTAN ® | Oenological tannin: proanthocyanidinic, ellagic and gallotannin
for enhancing the aromatic profile of red wines 15 kg bags |
| GALLOVIN ® | Highly reactive gall tannin 500 g sachets |
| PROTAN ® PEPIN | Proanthocyanidinic tannin extracted from white grape pips, Stabilizes colour and naturally
integrates the polyphenolic structure of wines. 5 kg boxes |
| PROTAN ® RAISIN | Proanthocyanidinic tannin extracted from the skin of white grapes, improves wine's structure 5 kg boxes |
| PROTAN ® MALBEC | Proanthocyanidinic tannin from red grape pips, ensures the longevity of the varieltal organoleptics characteristics. 500 g box |
| TANETHYL ® | Tannin from white grape pips activated for the quick colour stabilization an the tannic structuring of wines
500 g box |
| TANETHYL ® EFFE | Catalyst of anthocyanins/tannins polymerization, ellagic and proanthocyanidinic tannins extracted from grape pips 500 g box |
To view our Tannin Brochure click here
TANNINS
For White Wines
| ELLAGITAN ® | Ellagic tannin for refinement, hilights the varietal aromas of white and rosè wines 5 kg boxes |
| ELLAGITAN ® CHENE | Ellagic tannin from oak wood, enhances the maturation process and integrates the bouquet and aroma 5 kg boxes |
| GALLOVIN ® | Highly reactive gall tannin 500 g sachets |
| PROTAN ®RAISIN | Proanthocyanidinic tannin extracted from the skin of white grapes, improves wine's structure 500 g vacuum packs in 10 kg box |
To view our Tannin Brochure click here
TANNINS
Tannins can be considered as being grape's natural antioxidants, able to protect the colour and aroma compounds from the action of oxidasic enzymes, such as laccase, as well
as from the free radicals that are formed from the oxidation of polyphenolic molecules.
The stage between grape crushing and the start of alcoholic fermentation is a crucial one, since
considerable quantities of dispersed oxygen are present and tannins extraction from grape skin and
pips are hindered because of the scarcity of ethanol content.
This wealth is trapped in the berry, preventing it from protecting the anthocyanins and capturing the oxygen.
The anthocyanins, on the other hand, are rapidly extracted from the skins during this stage making them prone to oxidation just as quickly.
The wine maker can avoid this obstacle by adding exogenous tannins which preserve the colouring matter by creating stable bonds, protecting it from oxidations during the breakdown
of sugars into alcohol, up to the time when the grape tannins are extracted.