Tannins - Limiting antioxidant and antioxydase effects

Tannins - Limiting antioxidant and antioxydase effects

Tannins

Bacteria for malolactic fermentation
Enzymes
Filtration additives
Microbiological stabilization
Optimization of alcoholic fermentation
Stabilization
Treatments containing selected yeast derivatives
Treatments to correct specific defects
Vinification and fining
Wooden barrel substitutes
Yeasts for alcoholic fermentation

ESSENTIAL ANTIOXIDANT

Protecting musts and wines from oxidation
ESSENTIAL ANTIOXIDANT is a new tannin (galle walnut) of exceptional œnological quality. Obtained from a selection which takes into account both technical and organoleptic impact, this gallic tannin:
– is one of the leading ‘antioxidant potentials’ on the market.
– features great tannic richness, making it an extremely pure tannin.
– on account of its composition, does not add any bitterness or astringency when used in recommended dosages.

GALLOTAN G

Gallotan G, Gallotannin.

TAN-FLAVOUR FF

Tan-Flavour FF, proanthocyanidin tannin.