Tannins for Maturation & Pre-Bottling
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For Use in Winemaking
- Condensed and ellagic tannins extracted from exotic species of wood
- Designed for mouthfeel and aromatic improvement
- Removes reductive characters, masks herbaceous notes and increases aromatic freshness and complexity
- Contributes to mouthfeel by increasing roundness and filling mid-palate
Tip: Enartis Tan Max Nature can be added during fermentation, during ageing and as late as two days before bottling.
Recommendations: Improve mouthfeel; remove off-aromas; treat reductive notes; mask herbaceous notes; freshen aromas; enhance aromatic complexity; white, rosé, sparkling and red wines.
Dosage: 3-15 g/hL (0.25-1.3 lb/1,000 gal)For Use in Cider Making
- Condensed and ellagic tannins extracted from exotic species of wood
- Designed for mouthfeel and aromatic improvement
- Removes reductive characters, masks herbaceous notes and increases aromatic freshness and complexity
- Contributes to mouthfeel by increasing roundness and filling mid-palate
Dosage: 3-15 g/hL (0.25-1.3 lb/1,000 gal)
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For Use in Winemaking
- Ellagic tannins extracted from oak staves aged in open air
- Good antioxidant protection and treats reductive characters
- Imparts elegant vanilla, caramel and licorice notes
- Increases wine structure
Recommendations: Antioxidant; treat reductive notes; improve mouthfeel; elegant oak and spicy notes.
Dosage: 2-15 g/hL (0.2-1.3 lb/1,000 gal)For Use in Cider Making
- Ellagic tannins extracted from oak staves aged in open air
- Good antioxidant protection and treats reductive characters
- Imparts elegant vanilla, caramel and licorice
Dosage: 2-15 g/hL (0.17-1.3 lb/1,000 gal)
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For Use in Winemaking
- Ellagic tannins extracted from long-seasoned, untoasted oak with a unique process that avoids high temperatures
- Extraordinary capability to scavenge oxygen and radicals, chelate metals, reduce wine redox potential
- Eliminates mercaptan reductive notes
- Protects from oxidation, strengthens protective action of SO2 and improves wine shelf life
Recommendations: Antioxidant; scavenge radicals; chelate metals; stabilize wine redox potential; improve shelf life.
Dosage: 0.5-15 g/hL (0.04-1.3 lb/1,000 gal)For Use in Cider Making
- Ellagic tannins extracted from long-seasoned, untoasted oak with a unique process which avoids high temperatures
- Extraordinary capability to scavenge oxygen and radicals, chelate metals and reduce redox potential
- Eliminates reductive notes due to mercaptans
- Protects from oxidation, strengthens action of SO2 and improves shelf life throughout maturation and at bottling
Dosage: 3-15 g/hL (.25-1.3 lb/1,000 gal) during maturation
0.5-3 g/hL (0.04-.25 lb/1,000 gal) at bottlingProduct
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For Use in Winemaking
- Grape seed tannin obtained from mature white grapes
- Promotes color stability by condensation with anthocyanins
- Enhances fruit aromas, balances astringency and improves structure, mouthfeel and complexity of wine
Recommendations: Enhance fruity aromas; improve structure; decrease astringency perception; color stability.
Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)
For Use in Cider Making
- Grape seed tannin obtained from mature white grapes
- Enhances apple flavors and aromas
- Enriches mouthfeel in cider and increases complexity
Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)
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For Use in Winemaking
- Condensed tannins extracted from lemon trees and white grape skins
- Good antioxidant capacity
- Freshens wine aromas, reduces overripe fruit notes, imparts softness and protects from oxidation
Recommendations: Freshen aromas; enhance floral and citrus aromas.
Dosage: 0.5-10 g/hL (0.04-0.8 lb/1,000 gal)For Use in Cider Making
- Condensed tannins extracted from lemon trees and white grape skins
- Excellent antioxidant capacity
- Freshens apple aromas and imparts fresh apple texture in ciders with low tannins
Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)
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