Cider Making Products

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)

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)

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 bottling

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)