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• Fermentation Tannins
• Aging/Finishing Tannins

Fermentation Tannins

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Tanin VR Color is composed of natural catechin tannin which has been specifically formulated for use during red wine fermentations. Its unique reactivity provides a bridge between free anthocyanins and acetaldehyde. The result is to stimulate chemically stable covalent bonding between specific tannins and anthocyanin molecules. In your red wine, this means superior color stability.

Tanin VR Color should be added directly to the wine during a pump-over at 1/3 sugar depletion. If doing a cold soak, add Tanin VR Color during the first pump-over after maceration.

• Tanin VR Color Handbook Supplement (PDF)

Tanin VR Supra® is composed of proanthocyanic and ellagic tannins specifically formulated for use during red wine fermentation. During the first few days of fermentation indigenous tannins normally bind with proteins and precipitate out. The result is an unbalanced tannin to anthocyanin ratio. Adding VR Supra at the start of fermentation protects indigenous tannins, allowing them to remain in the wine. The indigenous tannins bind with anthocyanins to create a more stable color. VR Supra also improves mid-palate mouthfeel. It is useful in wines affected by Botrytis as it inhibits oxidative enzymes (laccase, polyphenol oxidase) that cause browning.

Gradually sprinkle Tanin VR Supra directly on grapes at the crusher or add to the must during a pump-over to obtain good homogenization. If additional tannin is desired, the winemaker should make additions in increments of 0.5 lb/1000 gal (63 ppm) in subsequent pump-overs. During aging, the tannins will continue to polymerize. If the addition of Tanin VR Supra is post-fermentation, it is recommended to wait 3-6 weeks before proceeding with normal rackings, fining and bottling.

• Tanin VR Supra (PDF)

Tanin VR Supra® NF is a newer formulation of the original Tanin VR Supra. Tanin VR Supra NF was developed for those who do not want chestnut hardwood tannins in their wine. It is especially effective in Pinot Noir wines where bitterness in the finish may be more easily detected. Although chestnut hardwood is more reactive than oak, it works equally well in the fermenter.

Gradually sprinkle Tanin VR Supra directly on grapes at the crusher or add to the must during a pump-over to obtain good homogenization. If additional tannin is desired, the winemaker should make additions in increments of 0.5 lb/1000 gal (63 ppm) in subsequent pump-overs. During aging the tannins will continue to polymerize. If the addition of Tanin VR Supra NF is post-fermentation, it is recommended to wait 3-6 weeks before proceeding with normal rackings, fining and bottling.

Biotan™ is a condensed tannin derived entirely from grape skins and seeds. It has low astringency and high polyphenolic richness. Biotan can be added to the must (juice) when grapes are low in indigenous tannin or after alcoholic fermentation to balance tannin deficiency, build structure, stabilize color or serve as an anti-oxidant. Using Biotan prior to barrel aging encourages tannin integration in the wine over time. It should be added at least six weeks before bottling to allow full reaction and polymerization. Successful additions can be made closer to bottling, but this may result in less throughput during filtration.

• Biotan (PDF)

Tanin Galalcool™ is derived from the gall nut of chesnut trees. It is referred to as a “white fluffy tannin” due to the color and nature of the product. It was specifically developed for addition to white wines because it is colorless. Tanin Galalcool is recommended for use on grapes that have Botrytis, other molds or rot. Sprinkle directly on grapes. It inhibits laccase activity and oxidation and protects the must (juice) against browning. Tanin Galalcool is effective as an anti-oxidant when used in conjunction with SO₂ on sound grapes. It may also help stabilize proteins in varietals that are protein rich such as Sauvignon Blanc. This tannin may be used in aging red wines when very subtle changes are desired.

• Tanin Galalcool (PDF)

Tanin Galalcool SPTM (Soft Palate) is similar to Tanin Galalcool and contributes an additional character of softness and fullness on the palate. While not increasing sugar, Tanin Galalcool SP gives a perception of sweetness while improving mouthfeel and texture in white and rosé wines. This tannin may be used in red wines when very subtle changes are desired. It may also be used to enhance the structure and mouthfeel in mead and fruit wines.

*A small addition (2.5-5.0 g/hL/0.21-0.42 lb/1000 gal) may help mask the perception of bitterness in a finished wine.

• Galalcool SP (PDF)

Aging/Finishing Tannins

Tan'Cor was developed for addition to red wine post-fermentation to improve overall structure and to help protect the wine from oxidation during aging. It is composed of proanthocyanidins and ellagic (oak duramen) tannins that integrate easily into young wine. Tan'Cor seems to balance well with full, fruity wines like Syrah and Zinfandel. It also is useful in intense, up-front fruity Cabernet Sauvignon and any wine that noticeably lacks smooth tannin structure.

• Tan'cor (PDF)

For those who prefer a tannin structure with even greater polymerization and refinement, Tan'Cor Grand Cru is the tannin of choice. It was developed to add structure to premium red wines without harshness or a forward oak finish. Due to a unique extraction process, Tan'Cor Grand Cru further enhances softer middle palate when compared to Tan'Cor. It can also enhance varietal fruit character that may have been masked and add complexity to the finish.

Tan'Cor Grand Cru will help stabilize wines by improving the polyphenolic composition. The anti-oxidative character of Tan'Cor Grand Cru may allow for the use of less sulfur dioxide. It is especially beneficial when aging wines in older, tannin leached barrels. Tannin reinforcement also helps microbiological management during barrel aging.

Note: Tan’Cor and Tan’Cor Grand Cru are best used prior to barrel aging. This encourages tannin integration in the wine over time. These tannins may also dramatically improve a red wine when added prior to bottling. At this stage, they should be added at least six weeks before bottling to allow full reaction and polymerization. Successful additions can be made closer to bottling, but this may result in less throughput during filtration.

• Tan'cor Grand Cru (PDF)

To introduce oak character in wines, an addition of pure oak tannin may be beneficial. Quertanin is extracted from oak trees grown in the Limousin region of France . It contributes wood nuances without toasty or smoky character. This finishing tannin is a strong anti-oxidant and can increase the complexity of the wine finish. It will not, however, increase middle palate. Quertanin contributes to color preservation, especially when old barrels are used during aging.

• Quertanin (PDF)

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Quertanin® Intense is a high-quality ellagic tannin extracted from toasted French oak. It amplifies mouthfeel together with aromas of toasted oak, almond and coffee. Quertanin Intense helps develop the overall complexity of the wine. It also has a slight anti-oxidant effect.

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Quertanin® Sweet is a high-quality ellagic tannin extracted from toasted French oak. It can develop the
perception of sweetness together with aromas of coconut and vanilla. Quertanin Sweet helps develop the overall complexity of the wine. It also has a slight anti-oxidant effect.

Tanin Plus™ is a soluble wood tannin extracted from toasted American oak. It works in much the same manner as Quertanin but with an additional vanillin oak character and smooth finish. Tanin Plus works well in combination with other tannins (Tan’Cor, Tan’Cor Grand Cru, Galalcool) in very low doses. Tanin Plus is granular and requires special care to dissolve.

• Tanin Plus (PDF)