Reduce astringency

In wines rich in astringent tannins, in addition to correction with appropriate fining agents, we can improve balance by adding polysaccharides and tannins beginning with the early stages of winemaking.

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  1. Maxigum

    Maxigum is a liquid solution of Gum Arabic obtained from Acacia Verek. Because of its high molecular weight and highly branched structure, Maxigum is extremely effective in preventing the precipitation of color substances in wines ready for bottling. It also improves the sensory features of wine by increasing structure and mouthfeel and reducing the astringency of tannins. The sulfur dioxide contained in this preparation ensures its microbiological stability, so it can be added following microfiltration.
    Application: Color stabilization in red wines, increase structure and mouthfeel.
    Dosage: 0.2-1 mL/L (0.76-3.8 L/1,000 gal)

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    35-735-0010
    10 Kg
    $145.00
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    35-735-0025
    20 Kg
    $220.00
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  2. Hydroclar 30

    A 30% liquid solution of food grade gelatin. This medium hydrolyzed gelatin is for clarification of juice and wine and for removing excessive astringency. It is particularly effective in reducing the sensations of dryness and astringency that can be felt at the middle-end of the palate. It is also ideal for clarification of white juice by flotation.
    Application: Clarification and flotation of must; clarification of red, white and rosé wines; reduce astringency.
    Dosage: 15-40 mL/hL (0.6-1.5 L/1,000 gal) in juice
                  10-20 mL/hL (378-757 mL/1,000 gal) in white wines
                   0-60 mL/hL (1.1-2.3L/1,000 gal) in red wines

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    35-610-0001
    1 L
    $14.00
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    35-610-0025
    25 Kg
    $300.00
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  3. EnartisTan Uvaspeed

    Enartis Tan Uvaspeed is a tannin extracted from unfermented white grape skins specifically for the treatment of wines during the maturation phase. The speed at which the tannin is extracted helps prevent oxidation and microbial degradation. Enartis Tan Uvaspeed immediately provides intense fruit notes as well as increased structure and softness which contribute to the overall balance of wine. Due to its limited reactivity with proteins, it can be used immediately prior to bottling.
    Application: Decrease astringency; increase structure and fruit notes.
    Dosage: 3-20 g/hL (0.25-1.7 lb/1,000 gal)

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    35-365-0001
    1 Kg
    $415.00
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  4. EnartisTan Max Nature

    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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      35-320-0001
      1 Kg
      $78.00
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      35-320-0010
      10 Kg

      Regular Price: $640.00

      Special Price $504.00

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    • Surli Velvet
      • Completely soluble yeast cell wall polysaccharides.
      • Enhances aromatic complexity and intensity, increases volume and roundness and reduces the sensation of astringency.
      • Improves colloidal structure and stability of wine.

      Tip: Filterable, Surli Velvet can be added immediately prior to bottling.
      Recommendations: Improve colloidal stability; aroma complexity; white, rosé and red wines; cider; pre-bottling.
      Dosage: 0.50-10 g/hL (0.04-0.8 lb/1,000 gal) 

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      35-455-0500
      500 g
      $340.00
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    • Surli Elevage
      • Inactivated yeast rich in free mannoproteins.
      • Improves aromatic cleanliness while preserving original fruit characteristics.
      • Improves wine balance, roundness, volume sensation and length. Balances and softens astringency.

      Recommendations: Improve mouthfeel; volume and roundness; softness; increase wine length; lees ageing; white, rosé and red wines; pre-bottling.
      Dosage: 5-30 g/hL (0.4-2.5 lb/1,000 gal)

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      35-435-0001
      1 Kg
      $175.00
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    • EnartisTan Microfruit
      • 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)

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      35-303-0001
      1 Kg
      $210.00
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    • Goldenclar Instant

      For Use in Winemaking

      • Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density.
      • Improves clarity and filterability.
      • Reduces astringency and softens mouthfeel without affecting structure.
      • Allergen-free alternative to egg albumin.

      Recommendations: Allergen-free; clarification; reduce bitterness; reduce astringency; soften mouthfeel; aged red wines.
      Usage: Dissolve in 20 times its weight of room temperature water. Stir constantly during addition.
      Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)

      For Use in Cider Making

      • Allergen-free alternative to egg albumin
      • Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density
      • Improves clarity and filterability
      • Reduces astringency and softens mouthfeel without affecting cider structure

      Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)

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      35-626-0001
      1 Kg
      $44.00
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    • EnartisPro Uno
      • Yeast hulls with high content of immediately soluble mannoproteins.
      • Improves aroma persistence, color stability and wine shelf life.
      • Softens astringency, balances bitterness and increases roundness.

      Recommendations: Improve mouthfeel; roundness and volume; softness; increase wine length; white, rosé and red wines.
      Dosage: 10-30 g/hL (0.8-2.4 lb/1,000 gal)

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      35-921-0001
      1 Kg
      $165.00
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    • EnartisTan Color
      • 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

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      35-920-0001
      1 Kg
      $185.00
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    • EnartisTan Elegance
      •  Condensed tannin extracted from exotic species wood, grape skin tannin and gallic tannin.
      • Antioxidant, it protects from browning and preserves aromatic freshness.
      • Enhances fruit and floral notes, balances mouthfeel and increases wine length.
      • Improves aromatic stability and freshness throughout ageing.

      Recommendations: Antioxidant; increase wine length; floral aromas; white and rosé wines.
      Dosages: 3-15 g/hL (0.25 -1.3 lb/1,000 gal)

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      35-350-0001
      1 Kg
      $200.00
      - +

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