Tannins

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  1. Enartis Tan Clar
    • Micro-granulated ellagic tannins.
    • Highly reactivity with proteins, it facilitates clarification, improves protein stability and reduces bentonite protein fining.

    Recommendations: Protein removal; clarification; white and rosé wines.
    Dosage: 4-10 g/hL (0.3-0.8 lb/1,000 gal)

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    35-315-0001
    1 Kg
    $34.00
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    35-315-0012
    12.5 Kg
    $250.00
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  2. Enartis Tan Microfruit

    Enartis Tan Microfruit is a formulation of condensed and hydrolysable tannins specifically developed to be used in conjunction with the micro-oxygenation of red and rosé wines. Microfruit, along with the synergistic action of oxygen, contributes to color stabilization, enhances aromas of fresh red fruit, increases the softness and sweetness of wine, and reduces bitterness and vegetal characters. Microfruit is particularly suitable during micro-oxygenation but it can be added for the same reasons post-fermentation up until one month prior to bottling, any time wine comes in contact with oxygen (racking, filtration, refrigeration...).
    Application: Micro-oxygenation of red and rosé wines.
    Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)

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    35-303-0001
    1 Kg
    $195.00
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  3. Enartis Tan Red Fruit

    A blend of condensed tannins, many extracted from the wood of red fruit trees. These proanthocyanidinic tannins enrich wine with aromatic precursors that are responsible for notes of berries and red fruit. During primary fermentation these precursors can be liberated by yeast strains (Enartis Ferm Red Fruit, ES 488 and ES 454) with an intense ß-glycosidase activity. Because of their liberation, the wine is enriched with fruit forward aromas that integrate the varietal aromas and those produced during fermentation.
    Application: Wines with increased fruit aromas; color stabilization in red and rosé wines.
    Dosage: 100-200 g/ton

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    35-385-0001
    1 Kg
    $190.00
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  4. Enartis Tan E

    Enartis Tan E is highly reactive and specifically designed for color stabilization of red wines throughout the winemaking process. It is water extracted from non-fermented grape seeds. This process creates a very reactive tannin that is initially hard but softens and becomes pleasant on the palate as it ages. Enartis Tan E contains a high concentration of proanthocyanidins, low molecular weight monocatechins, which quickly react and condense with free anthocyanins. This process leads to the creation of long-lasting color. It is particularly recommended during macro-oxygenation.
    Application: Color stabilization; thermovinification; enhance body and structure.
    Dosage: During maceration: 10-30 g/hL (0.8-2.5 lb/1,000 gal)
                     Between alcoholic and malolactic fermentation: 3-15 g/hL (0.25-1.2 lb/1,000 gal)
                     For white wines: 0.4-3 g/hL (0.03-0.25 lb/1,000 gal)

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    35-312-0001
    1 Kg
    $250.00
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  5. Enartis Tan V

    Enartis Tan V (Vinification) is a highly reactive, condensed tannin specifically designed for the color stabilization of red wines during fermentation. It is extracted with water from nonfermented grape seeds that contains a high concentration of low molecular weight catechins. It quickly reacts and condenses with free anthocyanins thus leading to long-lasting color stability.
    Application: Color stabilization; thermovinification; grapes that have not achieved phenolic maturity.
    Dosage: During maceration: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

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    35-311-0001
    1 Kg
    $190.00
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  6. Enartis Tan Citrus

    For Use in Winemaking

    • Gallic and condensed tannins extracted from exotic species of wood.
    • Extraction process at cold temperature to preserve aromatic precursors from wood.
    • Provides terpenes and norisoprenoids to enhance floral, citrus and fruity notes.

    Tip: To optimize aromatic effect, use Tan Citrus at 1/3 of fermentation in combination with a yeast that expresses terpenes and nor-isoprenoids.
    Recommendations: Enhance floral and citrus notes; white and rosé wines.
    Dosage: 2-15 g/hL (0.2-1.2 lb/1,000 gal)

    For Use in Cider Making

    • Gallic and condensed tannins extracted from exotic species of wood
    • Provides terpenes and norisoprenoids to enhance floral, citrus and fruit notes
    • Enhances floral and citrus aromas

    Tip: To optimize aromatic effect, use Tan Citrus at 1/3 of fermentation in combination Enartis Ferm Q Citrus.
    Dosage: 2-15 g/hL (0.17-1.3 lb/1,000 gal)

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    35-306-0001
    1 Kg
    $180.00
    - +

  7. Enartis Tan Blanc

    Micro-granulated gallic tannin with high antioxidant activity. It can be added to wine to enhance sulfur dioxide’s antioxidant and anti-microbial activity. As it does not react with proteins or color, it is ideal for the treatment of white wines and can be used at bottling. It is sensory-neutral and very effective even at low doses and does not affect wine aroma. In white wines, it prevents reductive characters caused by exposure to ultraviolet (“light-struck” defect).
    Application: Anti-oxidant protection; prevent “light-struck” defect.
    Dosage: 4-8 g/hL (0.3-0.6 lb/1,000 gal) during fermentation

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    35-310-0001
    1 Kg
    $60.00
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    35-310-0012
    12.5 Kg
    $650.00
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  8. Enartis Tan Fruitan

    A blend of condensed tannins, mainly extracted from fresh, physiologically ripe, white grape seeds. These proanthocyanidinic tannins interact with anthocyanins (the molecules responsible for color in red wines), binding and protecting them from oxidation. The use of Enartis Tan Fruitan during primary fermentation, or immediately thereafter, allows for better development and retention of color over time. When used in both red and white wine, it helps eliminate herbaceousness, enhance fruit characters and freshen aromas.
    Application: Color stabilization in red and rosé wines; increase structure and fruit notes.
    Dosage: 100-200 g/ton during maceration
                     3-10 g/hL (0.25-0.8 lb/1,000 gal) in wine

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    35-345-0500
    500 g
    $90.00
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    35-345-0001
    1 Kg
    $165.00
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  9. Enartis Tan Rouge

    Enartis Tan Rouge is a mixture of tannins specifically designed to favor the stabilization of red wine color. When added during crushing, cold soak or maceration, it protects color molecules from oxidation and participates in the formation of tanninanthocyanin complexes which are stable with time. Additionally, Enartis Tan Rouge reinforces the structure of the wine and imparts balance because it is not astringent.
    Application: “Sacrificial” tannin; anti-oxidant protection; color stabilization in red and rosé wines.
    Dosage: 100-400 g/ton at the crusher or during fermentation

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    35-305-0001
    1 Kg
    $38.00
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    35-305-0015
    15 Kg
    $427.50
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  10. Enartis Tan Fermcolor

    Enartis Tan Fermcolor is a blend of condensed and hydrolysable tannins designed specifically for the production of red wines intended for medium-long ageing. When used during cold-soak maceration, it contributes to color stabilization, imparts aromatic complexity by increasing oak and fruit notes, and increases structure due to the sweet and low astringency tannins that it releases.
    Application: “Sacrificial” tannin; structured red wines with medium to long ageing potential.
    Dosage: 200-400 g/ton

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    35-304-0001
    1 Kg
    $44.00
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    35-304-0010
    10 Kg
    $375.00
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  11. Enartis Tan FP

    Enartis Tan FP is a mixture of condensed tannin and ellagitannin. When added to red grapes during crushing or cold-soak, it acts in synergy with natural wine tannins to protect anthocyanins from oxidation while favoring the formation of stable color compounds. The ellagitannin fraction of Enartis Tan FP assures a good reaction with must proteins which favors the removal of oxidative enzymes (laccase) and facilitates the natural clarification process which occurs at the end of primary fermentation. It is recommended for additions at the crusher for a more complete anti-oxidant effect with SO2.
    Application: “Sacrificial” tannin; anti-oxidant protection; color stabilization in red and rosé wines.
    Dosage: 150-400 g/ton at the crusher or during fermentation

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    35-300-0015
    15 Kg
    $300.00
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  12. Enartis Tan Color
    • Gallic and condensed tannins extracted from grape seed tannins and yeast derivatives rich in antioxidant peptides.
    • Protects anthocyanins and aromatic compounds from oxidation.
    • Highly reactive in condensing with anthocyanins to form stable color pigments.
    • Promotes production of spicy and dark fruit aromas.

    Recommendations: Antioxidant; color stability; condensation; freshen aromas; enhance complexity.
    Dosage: 180-350 g/ton

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    35-920-0001
    1 Kg
    $170.00
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  13. Enartis Tan XC

    Enartis Tan XC is a blend of tannins developed to increase color stability in young red and rosé wines. It favors copigmentation between alcohol extracted co-factors and free anthocyanins in the must. The color complexes formed this way are more resistant to oxidation, more soluble in must/wine and available for condensation reactions with grape tannins.
    Application: Stabilization through anthocyanin copigmentation; young to medium aged red wines; rosé.
    Dosage: 70-360 g/ton Rosé: 2-15 g/hL (0.2-1.2 lb/1,000 gal)

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    35-919-0001
    1 Kg
    $95.00
    - +

  14. Enartis Tan Elegance
    • Condensed tannins extracted from white grape skins.
    • Antioxidant, it protects from browning and preserves aromatic freshness.
    • Enhances fruit and floral notes, balances mouthfeel and increases length.
    • Improves aromatic stability and freshness through ageing.

    Recommendations: Antioxidant; increase length; enhance floral notes; white and rosé wines.
    Dosage: 5-15 g/hL (0.4-1.3 lb/1,000 gal)

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    35-350-0250
    250 g
    $47.50
    - +
    35-350-0001
    1 Kg
    $180.00
    - +
  15. Enartis Tan Antibotrytis

    Composed of highly reactive tannins which limit oxidation and the activity of oxidative enzymes. In the case of grapes affected by Botrytis cinerea and rot, Tan Antibotrytis reduces the action of oxidase (laccase) produced by the parasitic fungus. In situations where the production process involves a long pre-fermentative phase, Tan Antibotrytis prevents loss of quality due to the oxidation of anthocyanins, the molecules responsible for the color of red grapes, and aromatic compounds. In the treatment of healthy grapes, Tan Antibotrytis has an antioxidant effect that is synergistic with SO2.
    Application: Prevent oxidation of aromatic compounds and color in grapes and must.
    Dosage: White and red grapes: 50-200 g/ton
                     Juice: 3-20 g/hL (0.25-1.7 lb/1,000 gal)
                     Wine: 2-10 g/hL (0.2-0.8 lb/1,000 gal)

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    35-386-0001
    1 Kg
    $65.00
    - +
    35-386-0010
    10 Kg
    $580.00
    - +

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