Tannins

• 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

• 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

• 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 toasted American oak. When added during white and red wine maturation, Enartis Tan Napa enhances aromas of caramel, coconut, coffee and cocoa and increases wine structure and sweetness. Napa also has a good antioxidant effect and can be added to used barrels to reintegrate their original content of tannin and improve their impact on color stability. In some cases, it can reduce wine bitterness and astringency.
Application: Increase aroma complexity and structure.
Dosage: 3-15 g/hL (0.25-1.2 lb/1,000 gal)

Enartis Tan Superoak is a tannin specifically designed for addition during maturation. Its balanced blend of oak and condensed tannins makes it well-suited to improve color stabilization of red wines and is designed to be used during micro-oxygenation. The sensory profile is characterized by distinct sensations of volume and softness as well as light aromas of toasted oak. Enartis Tan Superoak is effective in releasing aromas of wines that have been aged in barrels and to freshen light red and white wines.
Application: Stabilize color; micro-oxygenation; increase volume and complexity.
Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)

Tannin obtained from French oak with extended seasoning and medium-heavy toast. Enartis Tan Dark Chocolate enhances sensory characteristics such as chocolate and spice aromas, structure and softness found in barrel-aged wines. Tan Dark Chocolate also helps integrate tannin and aromatic components of used barrels. It also helps prevent and correct reductive odors.
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

• 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)

• 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)

Enartis Tan Rich is a mixture of condensed and oak tannins. In red wines, it protects against oxidation, helps stabilize color and contributes to sensory quality by enriching the bouquet with pleasant aromatic notes of oak and increasing structure. In white wines, Enartis Tan Rich improves sensory characteristics and contributes to protein stabilization and clarification.
Application: Enhance structure of light wines; color stabilization.
Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)