Tannins

Color-Tan Powder Fermentation Tannin

For producing wines with smooth, full body and rounded structure by reacting with unstable proteins in the must.

Higher doses add structure to tannin-deficient grapes.
Also helpful at inhibiting the browning associated with Botrytis affected grapes.
Extracted from Quebracho (condensed tannin) and Chestnut (hydrolysable tannin).
Rapidly stabilizes color.
Prevents indigenous tannins from binding with proteins and precipitating out.

Application: To be used during fermentation, ideally in two doses; at the beginning of fermentation and 2-3 days later.

Dosage
Red Wines: 100-250 ppm 0.8-2.0 lbs / 1,000 gal (10-20 g/hL) or as desired up to 4 lbs / 1,000 gallons.

For optimum results the addition should be performed in two steps during fermentation: about 60% at the beginning of fermentation and 40% after 2-3 days

Color-Tan Powder Fermentation Tannin
For producing wines with smooth, full body and rounded structure by reacting with unstable proteins in the must.

Higher doses add structure to tannin-deficient grapes.
Also helpful at inhibiting the browning associated with Botrytis affected grapes.
Extracted from Quebracho (condensed tannin) and Chestnut (hydrolysable tannin).
Rapidly stabilizes color.
Prevents indigenous tannins from binding with proteins and precipitating out.

Application: To be used during fermentation, ideally in two doses; at the beginning of fermentation and 2-3 days later.

Dosage
Red Wines: 100-250 ppm 0.8-2.0 lbs / 1,000 gal (10-20 g/hL) or as desired up to 4 lbs / 1,000 gallons.
For optimum results the addition should be performed in two steps during fermentation: about 60% at the beginning of fermentation and 40% after 2-3 days

“High vanilla” French-oak tannins

Ideal Use: Introduction of barrel aroma and tannin into red and white wines

Ellagitan Barrique Liquid is extracted from highly toasted oak wood. The seasoning process exceeds two years, and is identical to the technique used when producing the most prized barrels. The innovative physical system used for the extraction and concentration of this tannin, protects and keeps intact all the aromatic and smooth characteristics of prized French oak. This tannin never sees the solid phase and, by not going through the spray drying process, the aromatics from the French oak are kept intact. The stability of the product is achieved by RO concentration. Ellagitan Barrique Liquid prolongs aromatic persistency, improves the mellowness of wines and integrates their aromatic complexity with delicate nuances reminiscent of chocolate and vanilla. Ellagitan Barrique Liquid increases the efficiency of used barrels optimizing containers utilization. This product offers numerous advantages over Oak Chips: it is immediately soluble, does not release undesirable substances, such as resins or bitter compounds, and inhibits bacteria and mold contamination. Furthermore, there is no wine loss due to wood absorption. The product may contain inert solids that will deposit over time. This insolubilization does not compromise the quality or quantity of the product.

Directions for use: Dilute in ten parts of wine and add to mass by pumping over or mixer. Allow at least a week before filtering.

Dosage: 1/2 - 4 lbs/1000 gal (6-50 ml/hl)

Blend of grape tannin extracted from seed of white grapes ,condensed tannin extracted from exotic wood species, chestnut tannin.

ENARTIS TAN FRUITAN is a blend of condensed tannins, many extracted from fresh, physiologically-ripe, white grape seeds. These proanthocyanidinic tannins interact with anthocyanins (the molecule responsible for color in red wines) binding them and protecting them from oxidation. The use of ENARTIS TAN FRUITAN during fermentation on skins, or immediately after alcoholic fermentation allows for better color retention and improved color stability over time. ENARTIS TAN FRUITAN increases the body and fresh fruit character of wine, as well as increasing overall wine aromatics. ENARTIS TAN FRUITAN can also mask excessive astringency which may reduce the need for further finings.

APPLICATIONS
Red and rosé wines
During fermentation and immediately after malo-lactic fermentation
To stabilize the color of red wines and rosés.
During wine maturation
To improve structure and aromatic complexity
To refresh aromas and enhance fruit notes
To mask vegetal character

Sparkling wine:
To assist in the removal of yeast lees and to improve structure and aromatic complexity

DOSAGE
During fermentation: 10 - 20 g/hL (0.8 – 1.6 lb/1000 gal)
In wine: 3 - 10 g/hL (0.25 – 0.8 lb/1000 gals)
For sparkling wines, during secondary fermentation 1 - 3 g/hL (0.08 – 0.25 lb/1000 gals)

ENOLOGICAL TANNIN FOR REMOVING OFF AROMAS IN WINE

ENARTIS TAN MAX NATURE is a mixture of condensed and ellagic tannins formulated to facilitate aromatic cleanliness and complexity in wines while removing or masking off aromas such as herbaceous, reduced, and even elevated acetic (volatile acidity) aromas. ENARTIS TAN MAX NATURE also positively contributes to mouthfeel volume and structure without increasing astringency.

APPLICATION
For Red and white wines
Increases aromatic cleanliness and remove off aromas
Increases fruity and floral notes
Contributes to mouthfeel volume and structure

DOSAGE
White wines: 3 - 5 g/hL (0.25 - 0.41 lb/1000 gal)
Red wines: 10 - 15 g/hL (0.8 - 1.2 lb/1000 gal)

Enartis Tan Uva

A proanthocyanidinic extract obtained from mature white grape seeds. Its addition to must or wine immediately after primary fermentation facilitates an earlier formation of polymeric pigments from tannins and pigments. In white wines, its ability to eliminate unstable proteins can reduce the quantity of bentonite necessary to achieve stability. Moreover, its addition enhances fruit aromas and improves structure, mouthfeel and complexity of white, red and rosé wines. Additionally, it can mask astringency in some red wines, helping to avoid or to reduce the use of fining agents.

Application: Color stabilization; increase structure and fruit notes.

Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)

Liquid tannin for color stabilization in fermenting musts.

Ideal Use: Color stabilization and tannin structuring of red musts.

Fermotan is a highly reactive tannin developed for quick reaction with colored pigments. Fermotan is a combination of 40% ellagic and 60% proanthocyanin tannins, which, when added during fermentation, rapidly stabilizes red wine color and optimizes the level of noble tannins. Fermotan should be added during the first phase of fermentation, when color is released and needs to be stabilized. This normally happens in the first few days of maceration. Later additions of Fermotan will also benefit color stability and structure. This product is available both in liquid and powdered form.

Utilization: Mix in a separate tub with must or water and then add to the fermenting must during pump over

Dosage: 15 - 80 mL/hL (1 - 6 lbs/1000 gal) in red must

White, Rosé, Red, Fruit, Cider

Protection from oxidation
Scott’TanTM FT Blanc tannin is a white gall nut tannin specifically formulated for use on grapes with mold or rot (e.g. Botrytis). It helps protect juice from browning by acting as an anti-oxidant and inhibiting laccase activity. On sound grapes FT Blanc is an effective anti-oxidant when used with SO2. In protein rich varieties, such as Sauvignon Blanc, FT Blanc can help remove proteins. In some wines it will also contribute notes of minerality.

To Use: Add FT Blanc by sprinkling directly on the grapes at the crusher or by adding to the juice or the wine during a tank mixing. Good homogeni­zation is important. If an addition of FT Blanc is made post-fermentation, we recommend waiting 3-6 weeks after the tannin addition before racking, fining, filtering or bottling.

Storage: Dated expiration. Unopened the shelf life is 5 years at 18ºC(65ºF). Once opened keep tightly sealed and dry.

Recommended Dosage
WHITE/ROSÉ JUICE
50-150 ppm 5-15 g/hL 0.42-1.2 lb/1000 gal
WHITE/ROSÉ WINE
50-300 ppm 5-30 g/hL 0.42-2.5 lb/1000 gal
RED WINE
50-300 ppm 5-30 g/hL 0.42-2.5 lb/1000 gal
FRUIT, CIDER, MEAD
50-200 ppm 5-20 g/hL 0.42-1.6 lb/1000 gal

Promotion of color stability

New in 2012, Scott'Tan™ FT ColorMax is a natural catechin product developed for its superior ability to stabilize color. Its special formulation goes into solution more easily than conventional fermentation tannin products.  It is intended for use in conjunction with FT Rouge. Wines made with FT ColorMax tend to have a softer palate than those made with FT Rouge alone.

USAGE: Add FT ColorMax at ⅓ sugar depletion. If a cold soak has been done, add FT ColorMax during the first pump-over.STORAGEDated expiration. Unopened, the shelf-life is 5 yyears at 18°C (65°F). Once opened, keep tightly sealed and dry.

Recommended for use with: Red, fruit

Recommended Dosage

RED VINIFERA MUST

100-300 ppm   10-30 g/hL   0.8-2.5 lb/1000 gal

Promotion of color, body and fruit
Scott’TanTM FT Rouge is a proprietary tannin specifically formulated for the North American market. It is a blend of highly reactive tannins derived from exotic woods and chestnut. The addition of FT Rouge at the beginning of red wine fermentation helps preserve the grapes’ natural tannins so they can combine with anthocyanins to cre­ate optimal stable color. Mouthfeel is also enhanced. FT Rouge provides anti-oxidative protection and will inhibit oxidative enzymes (such as laccase) associated with browning.

To Use: Gradually sprinkle FT Rouge directly on grapes at the crusher or add to the must during a pump-over to obtain good homogenization. If subse­quent additions of FT Rouge are desired, this can be done in increments of 0.5 lb/1000 gal (63 ppm) during pump-overs. If an addition of FT Rouge (or FT Rouge Soft) is made post-fermentation, we recommend wait­ing 3-6 weeks after the tannin addition before racking, fining, filtering or bottling.

Storage: Dated expiration. Unopened the shelf life is 5 years at 18ºC(65ºF). Once opened keep tightly sealed and dry.

Recommended Dosage
RED VINIFERA MUST
200-500 ppm 20-50 g/hL 1.6-4.0 lb/1000 gal
RED NON-VINIFERA MUST
300-600 ppm 30-60 g/hL 2.4-5.0 lb/1000 gal
FRUIT
200-500 ppm 20-50 g/hL 1.6-4.0 lb/1000 gal

Promotion of color, body and fruit
Scott’TanTM FT Rouge Soft is a proprietary tannin specifi­cally formulated for its gentle impact. It is particularly suitable for Pinot Noir and early-to-release wines. FT Rouge Soft is reactive with natural grape proteins and thus helps promote optimal color and color stability while enhancing structure. Mouthfeel and roundness are improved while the potential for bitter characters is reduced. FT Rouge Soft provides anti-oxidative protection.

To Use: Gradually sprinkle FT Rouge Soft directly on grapes at the crusher or add to the must during the pump-over to obtain good homogenization. If sub­sequent additions of FT Rouge Soft are desired, this can be done in increments of 0.5 lb/1000 gal (63 ppm) during pump-overs. If an addition of FT Rouge Soft is made post-fermentation, we recommend waiting 3-6 weeks after the tannin addition before racking, fining, filtering or bottling.

Storage: Dated expiration. Unopened the shelf life is 5 years at 18ºC(65ºF). Once opened keep tightly sealed and dry.

Recommended Dosage
RED VINIFERA MUST
200-500 ppm 20-50 g/hL 1.6-4.0 lb/1000 gal
RED NON-VINIFERA MUST
300-600 ppm 30-60 g/hL 2.4-5.0 lb/1000 gal
FRUIT
200-500 ppm 20-50 g/hL 1.6-4.0 lb/1000 gal

From toasted and untoasted French oak, VANILLA is rich in Cis and Trans Oak-lactone - a very dense concentration of vanillin, adding a very smooth, creamy texture to wine. The rates of use are much lower than other liquid oak profiles.

Tannin content (expressed as gallic acid equivalent) ?100 g/liter

May be used during fermentation of chardonnay or other white wines. For color protection in reds, add after ML fermentation. For finishing mouthfeel / flavor adjustments add 2 weeks prior bottling.

Suggested use levels: 1Liter in 1,000 - 10,000 Liters (70% less in white wines)

Proanthocyanidinic tannin extracted from Malbec seeds.

Ideal Use: Give a sweet but strong backbone structure to red and white wines

Throughout history, the wines from Bordeaux have enjoyed the soft and important structure brought by the proanthocyanidins derived from Malbec grapes. It was only after the frost of 1956 that many French vintners abandoned Malbec as a favorite blending component for structure. Protan Malbec provides wineries with the same component that has been the base of the Bordeaux blends, proanthocyanidinic tannin from Malbec. This tannin is now making the fortune of Argentinean wineries. Its proanthocyanidinic nature helps build a good structure and promotes polymerization of color and proanthocyanidins.

Utilization: Mix in warm water (35 °C/95 °F) or wine and add directly to circulating tank or barrel to enhance crispiness and to fix “flat” and “doughnut” wines. After the addition, wait at least one week before filtering the wine.

Dosage:
Whites: 3 - 12 g/hL (1/4-1 lbs/1000 gallons)
Reds: 12 - 25 g/hL (1-2 lbs/1000 gallons)

ABOUT PROTAN PÉPIN OXILINK

IDEAL USE: IMPROVING STRUCTURE AND COLOR STABILITY OF RED WINES.

Protan Pepin stabilizes color, naturally integrates the polyphenolic structure of wines and reverses the oxidation process absorbing aldehydes and port-like odors.
It is derived from ripe and nutty grape pips which are rich in structured tannins that can add backbone to the wine, without the bitterness that is normally associated with seeds. Protan Pepin can be used on newly made wines, or during maturation.
In white wines, a small addition may help to enhance crispness.

DOSAGE RATE & USAGE INSTRUCTIONS
Whites: 3-12g/hL
Reds:12-25 g/hL

Mix in warm water (35 °C/95 °F) or wine and add directly to circulating tank or barrel to enhance crispness and to fix “flat” and “doughnut” wines.

Querca-Tan MK Aging and Finishing Tannin
Enhances aromatic complexity with nuances of spicy mocha and chocolate.

Ability to stabilize color and to improve sensory attributes of the wine.
Prolongs the aromatic persistency and softens the finish.
Bestows the typical organoleptic notes usually derived from barrel maturation.
Composed of Gallio-Ellagic tannins extracted from heavily toasted American Oak.

Application: To be used at any stage of wine production – ideally prior to barrel maturation or micro-oxidation.

Dosage
Red Wines: 20 – 150 ppm 0.16 – 1.2 lbs/ 1,000 gal (2-15 g/hL)

Querca-Tan Rouge Ageing and Finishing Tannin
Improves the concentration of wood aroma precursors giving the wine a soft oak bouquet.

Extracted from the wood of Quercus robur (English Oak) and Petraeus (Oak).
Simple extract of aged oak wood without any chemical or heat treatment.
Reduces oxygen concentration, deactivates the polyphenols oxidase activity and protects the color.

Application: Can be used at any stage of wine production from the beginning of fermentation or prior to barrel maturation or micro-oxidation.

Recommended Dosage
Red wines at the beginning of fermentation: 25-62 ppm 0.20 – 0.50 lb / 1,000 gal
In micro oxygenation of red wines : 12 – 50 ppm 0.10 – 0.40 lb / 1,000 gal (1.25 -5.0 g/hL)

Querca-Tan VN (Powder) Aging and Finishing Tannin
Helps to stabilize color and improve sensory attributes of the wine.

Prolongs the aromatic persistency and softens the finish, while enhancing the aromatic complexity with nuances of sweet vanilla and cacao.
Composed of Gallio-Ellagic tannins extracted from medium toasted American Oak.
Bestows the typical organoleptic notes usually derived from barrel maturation.

Application: To be used at any stage of wine production – ideally prior to barrel maturation or micro-oxidation.

Dosage
POWDER: Red Wines: 20 - 150 ppm 0.16 - 1.2 lbs/ 1,000 gal (2-15 g/hL)

Red, white and rose wines - Ageing.

Stave wood quality ellagic tannins, extracted from oak heartwood, QUERTANIN® is a high quality complex ellagitannin preparation, which:
Enhances the wine structure and palate length.
Protects wine with regards to oxidation.
Increases the wine’s aromatic intensity.
Eliminates reductive odours.
Regulate oxidation-reduction phenomena during maturation in barrels or during micro-oxygenation.
Preserve wine freshness during preparation for bottling.
Treat wines showing reductive characteristics.
Create an environment rich in ellagic tannins in used barrels, similar to that of new barrels.

DOSAGE
Preservation of aromatic freshness in white and rosé wine: 3 to 5 g/hL (30 - 50 ppm)
Wine structure: 5 to 20 g/hL (50 - 200 ppm)
During maturation, at each pump over: 3 to 5 g/hL (30 - 500 ppm)
Micro-oxygenation treatment: 5 to 10 g/hL (50 - 100 ppm)
Elimination of reductive odours: 5 to 10 g/hL (50 - 100 ppm)

RED, ROSÉ AND WHITE WINE - AGING.

QUERTANIN® INTENSE is preparation of high quality toasted oak tannin. Enhances wine mouthfeel, roundness and palate length. Stave wood quality ellagic tannins, extracted from oak heartwood for post-vinification use in red, rosé and white wines.

Used during fining, QUERTANIN® INTENSE NF is an ellagitannin preparation to enhance wine structure and palate length:
• Regulates oxidation-reduction phenomena during maturation in barrels or during micro-oxygenation.
• Creates an environment rich in ellagic tannins in used barrels, similar to that of new barrels.
• Improves clarification.

DOSAGE
• Preservation of aromatic freshness in white and rosé wines: 0,5 to 2 g/hL (5 - 20 ppm)
• Red wine maturation: 3 to 10 g/hL (30 - 100 ppm)

Increases extraction of juice and improves structure

REDStyleTM is a unique blend of inactivated yeast derivative nutrients with a pectinase enzyme. It is used during the maceration of red grapes to increase the extraction of juice and improve structure. It can enhance color stability and increase tannin intensity. REDStyle can be used on low maturity grapes or musts with short maceration times to increase color stability while building structure. It can also help mask green characters.

To Use: Mix REDStyle in 10 times its weight in must or water. Use during maceration. Add into the tank as it is filling or during a pump-over. REDStyle can also be added directly to the crusher. This product is partially soluble. Stir and maintain suspension before and during addition.

Recommended Dosage
227 g/ton 0.5 lb/ton

Tan Citrus is a fermentation tannin used in white wines. The low temperatures used during the extraction process of the condensed tannin preserve aromatic precursors in the wood which enhances the fruit and floral notes of the resulting wines. These characters are especially evident when paired with high ß-glycosidase activity yeast (Enartis Ferm Top Essence, Aroma White, Vintage White and ES 181).

Application: Enhancement of floral and fruit characters in white wines.

Dosage: 2-15 g/hL (0.2-1.2 lb/1,000 gal) during fermentation

Red wines - Ageing.

Preparation derived from proanthocyanidic tannins rich in catechin, grape tannins and ellagic tannins from oak TAN’COR GRAND CRU® is used to:
Enhance and modify wine structure and palate length.
Stabilise colour by combining with free anthocyanins especially during micro-oxygenation.
Regulate oxidation-reduction phenomena.
Prepare wine for maturation in barrels.
Improve clarification.

DOSAGE
• Aging and structure improvement: 5 to 30 g/hL (50 - 300 ppm)
• Protection of wine and stabilizing color: 20 to 30 g/hL (200 - 300 pm)

TANFRESH is a preparation based on proanthocyanidic tannins and oak ellagic tannins to add to finished wines.

Refreshes aged or tired rosé and white wines.
Adds structure and volume to mouthfeel.
Helps to protect the wine from oxidation.
Improves clarification.

DOSAGE
White must or wine: 1 - 5 g/hL (10 – 50 ppm).
Rosé must or wine: 2 – 6 g/hL (20 – 60 ppm).
Base wine and must (for sparkling wines): 0.5 – 2 g/hL (5 – 20 ppm).

Tani-Grape is a tannin extract composed entirely of grape proanthocyanins. It helps compensate for lack of natural tannin due to grape variety, insufficient ripeness or excessively high yields. Proanthocyanin tannins are naturally present in grapes and act as an antioxidant. Addition of Tani-Grape after primary fermentation can enhance wine structure and body and help to prevent color oxidation. The addition of Tani-Grape stimulates polymerization resulting in the binding of the anthocyanins resulting in a wine which has softer tannins and improved structure.

Application: To be used at any stage of wine production – ideally prior to bottling.

Dosage
Red, Rose and White wines : 100-400 ppm 0.80 – 3.2 lb / 1,000 gal (10-40 g/hL) or as desired up to 4 lbs / 1,000 gallons.

TANIN VR SUPRA® combines the effects of different tannins selected and prepared for optimal technological efficiency, without adding bitterness:
• Anti-oxidant action to protect colouring matter.
• Wine structural improvement by supplementation of the midpalate.
• Precipitation of wines’ natural protein for a better preservation of endogenous tannins (kamikaze effect).
• Inhibition of natural oxidation enzymes (laccase, polyphenol oxidase) during harvesting of Botrytis-affected vintages (more efficiently than SO2).
• Vinification of grapes that show a phenolic maturity deficiency or an unfavourable tannin/anthocyanin ratio for colour stabilisation
• Improves fining.

DOSAGE:
• Structural improvement: 10 to 20 g/hL (100-200 ppm).
• Colour stabilisation: 20 to 40 g/hL (200-400 ppm).
• Botrytis-affected fruit: 30 to 80 g/hL (300-800 ppm).

Finishing tannin for red and white wine
Scott’Tan™ FINESSE was developed as a stylistically New World finishing tannin, but with an eye on organoleptic balance. This proprietary tannin has shown to lower the perception of alcohol and hotness in reds and as well as perceived “biting” acidity in whites. Aromatically, it can exhibit tropical notes in chardonnay and red fruit in cabernet sauvignon. Scott’Tan FINESSE will also heighten perception of oak and sweetness.

RECOMMENDED DOSAGE
Red, White and Rosé Wine
30-150 ppm
3-15 g/hL
0.25-1.2 lb/1000 gal