Maturation Products

• Tannin made of molecular fractions obtained through the selection and purification of gallic, ellagic and condensed tannins that are the most effective in terms of antioxidant and antimicrobial activity.
• To be used during wine preparation for bottling as a natural and allergen-free replacement for SO2 to protect wine from oxidation and to prevent spoilage by unwanted microorganisms.
• The combination of different tannins, in terms of composition and structure that are microbiostatic in nature against various pathogens, makes Hideki a suitable tool over a wide range of pH values.

Click here to download the Hideki brochure.

Applications: Natural and allergen free alternative to SO2; antioxidant protection of wine; prevention of the growth of unwanted microorganisms

Dosage: 1-3 g/hL as an antioxidant; 5-10 g/hL as microbiostatic

• Liquid preparation of ellagic tannin extracted from French oak.
• Designed to be used during wine maturation to prevent reduction and protect wine from oxidation.
• In barrel-aged wines, it helps to enhance oak profile (caramel, coconut, coffee and cocoa).
• The liquid form makes it easy-to-use.

Recommendations: Wine maturation; finishing; increase aroma complexity and structure.
Dosage: 1-30 mL/hL (38-1,100 mL/1,000 gal)

• Ellagic tannins extracted from medium/heavy-toasted French oak, aged in open air spaces for minimum two years.
• Increases custard, butterscotch and toffee aromas and prevents reductive characters.
• Improves wine structure and length and softens astringency.
• Balances wine redox potential.

Recommendations: Prevent reductive notes; increase vanilla and toffee aromas; increase structure and softness.
Dosage: 1-15 g/hL (0.08-1.3 lb/1,000 gal)

• Ellagic tannins extracted from medium-toasted French oak aged in open air spaces for minimum two years.
• Increases vanilla, custard and coconut aromas and prevents reductive characters.
• Improves wine structure and “sweetness.”
• Balances wine redox potential.

Recommendations: Prevent reductive notes; increase vanilla and coconut aromas; increase structure.
Dosage: 1-15 g/hL (0.08-1.3 lb/1,000 gal)

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 bottling

• Ellagic oak tannin.
• Intense and delicate vanilla, chocolate and toasted oak aromas.
• Contributes to volume and structure of wine.

Recommendations: Medium-toasted oak aromas; structure; balance mouthfeel; white, rosé, red and sparkling wines.
Dosage: 1-15 g/hL (0.08-1.2 lb/1,000 gal)

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)

• Tannin extracted from American oak.
• Extends barrel life and boosts oak aromas in neutral barrels.
• Enhances aromas of vanilla, caramel, coconut, coffee and cocoa.
• Increases wine structure and “sweetness” and balances astringency.

Recommendations: Extend barrel life; oak aromas; complexity; balance mouthfeel; increase wine length; softness; white, rosé, red and sparkling wines.
Dosage: 3-15 g/hL (0.25-1.2 lb/1,000 gal)

• Oak tannin and condensed tannin extracted from exotic species wood.
• Protects from oxidation and helps stabilize color.
• Enhances toasted oak aromas and increases structure and “sweetness” perception.

Recommendations: Oak aromas; complexity; structure; color stability; white, rosé and red wines; barrel ageing.
Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)

Formerly EnartisTan Dark Chocolate.

• Tannin extracted from French oak.
• Boosts heavy-toasted oak characters in neutral barrels.
• Increases dark chocolate, roasted coffee and spice aromas.
• Softens astringency and increases wine length and complexity.

Recommendations: Extend barrel life; toasted oak aromas; balance mouthfeel; structure; complexity.
Application: Finishing; extend the life of barrels.
Dosage: 0.5-15 g/hL (0.04-1.2 lb/1,000 gal)

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)

• Tannin extracted from seasoned oak.
• Enhances vanilla, caramel, cocoa and toasted oak aromas.
• Contributes to softness and “sweetness” sensation and balances astringency.

Recommendations: Oak aromas; improve mouthfeel; softness; roundness; white, rosé and red wines.
Dosage: 2-10 g/hL (0.16-0.8 lb/1,000 gal)

• Condensed tannin extracted from exotic species wood, gallic tannin and oak tannin.
• Protects from oxidation, helps color stability, protein stability and clarification.
• Contributes to elegant oak notes, gently increases structure and volume.

Recommendations: Oak aromas; complexity; structure; balance mouthfeel; color stability; clarification; white, rosé and red wines.
Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)

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)

• High molecular weight condensed tannins obtained from fresh white grape skins.
• Improves aromatic cleanliness, enhances fruitiness and brightness.
• Builds mid palate, improves mouthfeel and complexity.
• Contributes to color stability.

Tip: Highly recommended for varieties poor in skin tannins, short maceration and grapes with low phenolic extraction ratio.
Recommendations: Color stability; freshen aromas; fruity aromas; balance mouthfeel; white, rosé and red wines.
Dosage: 3-20 g/hL (0.25-1.7 lb/1,000 gal)

• Blend of condensed tannins extracted from wood of exotic species and fresh white grape skins.
• Freshens wine aromas, reduces overripe fruit notes and increases softness, structure and wine length.

Recommendations: Freshen aromas; fruity and spicy; antioxidant; balance mouthfeel; red and rosé wines.
Dosage: 0.5-20 g/hL (0.04-1.7 lb/1,000 gal)

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)

• High molecular weight condensed tannin extracted from white grape seeds.
• Promotes color stability by condensation with anthocyanins.
• Enhances fruit aromas, balances astringency and improves structure, mouthfeel and complexity.

Recommendations: Fruity aromas; structure; balance mouthfeel; freshen aromas; complexity; color stability.
Dosage: 1-10 g/hL (0.08-0.8 lb/1,000 gal)

•  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)

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)

• 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 hydrolyzable and condensed tannins extracted from exotic species wood.
• Freshens wine aroma, enhances citrus, botanical and floral notes.

Tip: Particularly suitable for white, sparkling and late harvest wines.
Recommendations: Freshen aromas; citrus, floral and botanical aromas; structure; white, rosé and sparkling wines.
Dosage: 1-10 g/hL (0.08-0.8 lb/1,000 gal)