STABILISATION: « INSTANT » TANIN
RANGE
Latest Tanin
TANIN VR COLOR:...
.
.
.........
- Composition:Catechin tannins + ellagic tannins
- Properties:
• colouring matter stabilisation
• Structure
- Doses and aims:
• From 10 g/hL: provides structure
• 30-60 g/hL: colour stabilisation
TANIN VR SUPRA:........
......................................
- Composition:Proanthocyanidic
+ ellagic tannins
- Properties: Highly
reactive with proteins.
Combines with anthocyanins.
Enhances aging potential.
- Doses and aims:
• 10 – 30 g/hL: Stabilizes
color
• 20 – 80 g/hL: Inhibits
laccase activity and
protects anthocyanins in grapes
affected by rot
BIOTAN: 
. .............................................................
- Composition: Proanthocyanidins
(100% grape tannin)
- Proprerties: Compensates for poor tannic structure
in wine (due to difficulties caused by variety, ripeness, yield or climatic
variation)
- Doses and aims:
• 10 – 40 g/hL: Stabilizes
color
• 10 – 30 g/hL: Enhances a wine’s structure and aging
potential.
TANIN GALALCOOL: . ...........: ...........................................
- Composition: Gallic
Tannin
- Properties: Complex-forming,
oxidizable
molecules. React with proteins
- Doses and aims:
• 5 – 10 g/hL: Eliminates
slight protein turbidity,
improves wine structure.
• 2 – 4 g/hL: Sparkling
wine bottling
• 3 – 5 g/hL: Eliminates
reduced odours
TAN'COR GRAND CRU: .
........... ................................
- Composition: Proanthocyanidins (grape)
+
ellagic tannin
(oak heartwood)
- Properties: Compensates for lack of tannin in finished
wine and facilitates maturation, without the palate dryness that sometimes
comes from barrel-maturation.
- Doses et objectif:
• 15 – 50 g/hL: Stabilizes
color
• 10 – 40 g/hL: Inhibits
Laccase activity
• 5– 30 g/hL: Enhances the wine’s structure and aging potential.
QUERTANIN& QUERTANIN EFFERVESCENT: .
........... ........
- Composition: ellagic
tannin
(Oak heartwood)
- Proprerties: Strong
antioxidant,
complex-forming, does not
react strongly with proteins
- Doses et objectif:
• 5 – 20 g/hL: Enhances the wine’s body and structure.
• 3– 10 g/hL: Eliminates reduced odours
TAN'COR: . .......................................................................
- Composition: Proanthocyanidins + Ellagic tannin
- Properties: Compensates for a tannin deficit and improves
the wine’s structure and aging ability. Stabilizes colouring material.
- Doses et objectif:
• 10 – 30 g/h: Enhances the wine’s structure and aging
potential.
• 10 – 30 g/hL: Stabilizes
colour
Vinification |
Ageing |
Red
wine |
white
wine |
Rosé wine |
