Tannins for Maturation & Pre-Bottling
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For Use in Winemaking
- Condensed tannin extracted from exotic species wood.
- Removes reductive characters, masks herbaceous notes and increases aromatic freshness and complexity.
- Increases roundness and builds mid palate.
Recommendations: Balance mouthfeel; reduce off-aromas; eliminate and prevent reductive notes; reduce herbaceous notes; 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 tannin extracted from exotic species 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
- Tannin extracted from seasoned French oak.
- Binds with mercaptans and eliminates sulfur off-aromas.
- Contributes to elegant vanilla, caramel and licorice notes.
Recommendations: Eliminate and prevent reductive notes; clean aromas; reduce off-aromas; rosé and red wines.
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
- Tannin extracted from untoasted American oak at low temperature.
- 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
- Tannin extracted from untoasted American oak at low temperature.
- 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
- Blend of condensed tannins extracted from exotic species wood and fresh 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
- Blend of condensed tannins extracted from exotic species wood and fresh 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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