Tannins in wine are phenolic compounds with a strong sensory effect on the wine. Some tannins are naturally found in must, while others are added by winemakers to stabilize, clarify and soften the wine as well as to lower oxidation levels and redox potential.
The Perdomini-IOC range of tannins for wine making covers the whole wine production process: from wine tannins for vinification with antioxidant, protective and stabilizing effects, to wine finishing tannins which stabilize oxidation, colour and aroma of the wine.
Perdomini-IOC’s Bouquet wine tanning range is an assortment of specially crafted blends of wine tannins and fermentation enhancers that release yeasts’ fruity properties during alcoholic fermentation, by also providing antioxidant and stabilizing effects.
Moreover, at the post-fermentation stage, our Privilège and Essential wine tannins are perfect for achieving the best properties in terms of wine structure, softness and complexity in line with market demands and the desired enological outcomes.
Perdomini-IOC also has a team of expert enologists to help wineries and grape farms: based on the group’s strong international experience, we can recommend the best tannin blends for your needs. Check out the full range of Perdomini-IOC wine tannins.
WINE TANNINS FOR LIMITING OXIDATION EFFECTS
Gallic tannins and proanthocyanidin tannins for white and red wines
TANNINS FOR LIMITING ANTHOCYANINS, PROTECTING AND STABILIZING COLOUR
Ellagic tannins, blends of hydrolysable and condensed tannins for white and red wines
SPECIAL TANNIN-BASED PRODUCTS FOR WINEMAKING
Blends of winemaking tannins (gallic, ellagic, hydrolysable and condensed) and inactivated yeasts
What are tannins in wine? How are tannins used in wine making?
Tannins for wine making are polyphenols extracted from plants. There are different types of tannins, from various botanical varieties, including:
● Gallic tannins: made from gallnuts, plants’ immune response to pathogen agents;
● Ellagic tannins: made from chestnut or oak wood, or exotic wood such as quebracho;
● Proanthocyanidin or condensed tannins: made from grapes’ skin, pips and stalks.
Ellagic and gallic tannins, also known as ellagitannins and gallotannins, lead to the formation of ellagic or gallic acid when contacting other acids or a source of heat. On the other hand, proanthocyanidin tannins are also defined as condensed tannins: they are made up of flavonoid compounds that can release anthocyanins.
Depending on the wine tannins’ origin, which determines the effect they have on wines, tannins for wine making can be put to various uses in wine production:
● Fining and protein-stabilization activities: wine tannins can interact with proteins, enabling the precipitation of solid particles in the wine;
● Antioxidant effects: as they feed on oxygen, tannins for wines have important antioxidant effects;
● Colour stabilization: wine making tannins limit the oxidative decay of anthocyanins and also facilitate co-pigmentation;
● Limit reduction and redox potential: tannins for wine making can get rid of odours and off-flavours caused by wine reduction;
● Sensory and aromatic enhance: lastly, wine tannins are also used for these aspects.
Each wine tannin is unique in both terms of chemical-physical properties and interaction with wines. Tannins can also enhance must with specific aromatic styles and mouthfeels, and at the same time enabling colour stability and providing antioxidant effects.
Contact Perdomini-IOC’s expert oenologists to find the best tannins for wine making in your winery!