Tannins

• Mixture of gallic tannins and ellagic chestnut tannin.
• Intense antioxidant, antiradical and antioxidasic properties, it protects color and aromatic compounds from oxidation with a long lasting effect.
• Protects from oxidation, limits oxidasic enzyme activities and strengthens the protective action of SO2.

Recommendations: “Sacrificial” tannin; antioxidant; antioxidasic; moldy grapes; white, rosé, sparkling and red wines.
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)

• Blend of condensed tannins extracted from wood of exotic species, ellagic oak tannins and condensed tannins extracted from grape seeds.
• Specifically developed for micro-oxygenation, it has a synergistic effect with oxygen on color stabilization.
• Enhances aromas of fresh red fruit, reduces herbaceous notes, increases softness and reduces bitterness.

Tip: Enartis Tan Microfruit can be added any time wine comes in contact with oxygen.
Recommendations: Color stability; macro-oxygenation; micro-oxygenation; fruity aromas; reduce herbaceous notes; red and rosé wines.
Dosage: During racking: 5 – 10 g/hL (0.4-0.8 lb/1,000 gal)
                During micro-oxygenation: 5 – 20 g/hL (0.4-1.7 lb/1,000 gal)

• Blend of condensed tannin extracted from exotic species wood, chestnut tannin and tare tannin.
• Intense antioxidant and antioxidasic activities, it inhibits laccase, PPO and protects color and aromatic compounds from oxidation.
• Favors the formation of stable color compounds.
• Reinforces wine structure and improves wine balance.

Application: “Sacrificial” tannin; anti-oxidant protection; color stabilization in red and rosé wines.
Dosage: 100-400 g/ton at the crusher or during fermentation

• Blend of condensed tannins extracted from exotic species wood and ellagic tannins from chestnut trees and tara.
• High antioxidant activity, protects color and aromatic compounds from oxidation and contributes to color stabilization.
• Enhances aromatic complexity, softens structure, and improves length and ageing potential.

Recommendations: “Sacrificial” tannin; antioxidant; thermovinification; flash détente.
Dosage: 200-400 g/ton

• Condensed tannin from grape seeds and wood of exotic species, inactivated yeast, ellagic tannin and gallic tannin.
• 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: 100-400 g/ton

• Low molecular weight mono-catechins and condensed tannins extracted from the wood of exotic species and untoasted oak.
• Due to its planar shape and high reactivity, it promotes co-pigmentation and increases color stability in young red and rosé wines.

Tip: Fraction the addition in two parts: at crushing and after inoculation.
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)

Formerly EnartisTan Red Fruit.

• Blend of condensed tannins extracted from wood of exotic species.
• Production process at cold temperature to preserve aromatic precursors from wood such as norisoprenoids.
• Provides aromatic precursors responsible for berry, red fruit, floral and spicy notes in wine.
• Improves color stability.

Tip: To optimize the aromatic effect, use EnartisTan RF during fermentation in combination with a yeast that expresses norisoprenoids.
Recommendations: Fruity and spicy aromas; freshen aromas; red and rosé wines.
Dosage: 20-300 g/ton

Formerly EnartisTan Fruitan.

• Condensed tannin extracted from exotic species wood, grape skin tannin and gallic tannin.
• Protects anthocyanins from oxidation and improves color stability.
• Reduces herbaceous notes, enhances fruit characters and freshens aromas.
• Improves structure and length without imparting astringency.

Recommendations: Color stability; fruity aromas; reduce herbaceous notes; unripe grapes; smoke tainted grapes; thermovinification; flash détente; red and rosé wines.
Dosage: 10-20 g/hL (0.8-1.7 lb/1,000 gal)

• Condensed tannin extracted from unfermented white grape seeds with a high concentration of mono-catechins.
• Highly reactive, it specifically condenses free anthocyanins to promote a long-lasting color.
• One of our best tannins for color stabilization, particularly efficient during macro-oxygenation to condense with anthocyanins via acetaldehyde bridges.
• Increases wine structure, aromatic complexity and prevents premature oxidation.

Recommendations: Color stability; condensation; micro-oxygenation prior to malolactic fermentation; micro-oxygenation; increase wine structure; thermovinification; flash-détente.
Dosage: Red and rosé must: 5 - 20 g/hL (0.4-1.7 lb/1,000 gal)
               Micro-oxygenation and red wines: 3 - 15 g/hL (0.25-1.3 lb/1,000 gal)
               White and rosé wines: 0.5 - 3 g/hL (0.04-0.25 lb/1,000 gal)