FINISHING TANNINS
Protection, Stabilization and Structuration
The fermentation process is over. No more extraction or maceration is available to
change the balance of your wine.
Now comes the time of early blending, barrelling and fine adjustments. The potential you expressed needs to
be protected. It may need to be stabilized and sometimes completed.
That is where enological tannins arrive on the scene.
Enologica Vason built a couple decade of experience in that field and leads the market in Italy.
There will be always one product matching your specific objectives.
We will be happy helping you finding out the product you need in the extensive range of Vason’s tannins.
Tasting Results
Here is a selection of tannins, tasted by winemakers in Ontario and British Columbia :
Tannins Tasting in Canada - November 2012
| Tannins |
Reactivity |
Mouthfeel |
Aromatic |
PREMIUM® TOSTATOTOSTATO: obtained from toasted
French Allier cask wood via a special extraction and desiccation process. High-range ellagic product,
suggested for the finishing stages.
Extremely fine and elegant even at the lowest dosages, it is
used to enrich the organoleptic complexity. |
- |
++ |
+++ |
PREMIUM® UVA SGUVA: extracted from grapes.
PREMIUM® UVA reflects the tannic composition naturally present in grapes. Its high reactivity to proteins
and the coloring substance make this a very important tool in vinification.
As a protein stabilizer in white
wines, from fine fermentation until racking.
To reduce the activity of oxidizing enzymes, at grape pressing.
To rebalance the tannin composition of red wines, from devatting onwards, also during structuration, together
with an accurate dosage of oxygen through micro-oxygenation.
Optimal effect with respect to
oxidation-reduction stability, also at bottling. It brings freshness when used in moderate amounts. |
- |
++++ |
- |
| PREMIUM® WHISKY LATTONE SGWHISKY LATTONE: granulated Product obtained from tannins extracted
from fine american oak wood. It is a high-quality product extracted and dried through specific procedures,
taking particular care to the fine raw material. Its composition is thus characterized by polyphenolic substances with not
very aggressive organoleptic properties, so that they can enhance the structure of great wines, without being predominant.
It is very delicate. |
- |
++ |
+++ |
PREMIUM® STABSTAB: extracted from selected vegetable
material. Allows for the treatment of wine with minimal disturbance of the sensory characteristics of the product.
It has an optimal reactivity to proteins. Tests have shown this is an effective stabilizer against the invasiveness
of oxygen.
Its exclusive action is advisable for fine white wines, even the aromatic ones, during maturation or
pre-bottling. |
++ |
+ |
- |
TI PREMIUM® SGPREMIUM TI: Granulated, highly soluble, catechinic tannin
extracted from green tea.
TI PREMIUM® SG is a tannin characterized by high catechinic content, with a composition very
similar to the grapes’ one, obtained through a delicate extraction process of the best Oriental selections of green tea.
Leaves, once collected, are processed with steam and immediately dried so that they can keep unaltered the original
characteristics of catechins and polyphenols. The composition of this product stands out thanks to the presence of precious
elements which are very reactive to anthocyans and oxidasic enzymes (laccase and e polyphenols oxidase).
Treated wines
reveal higher softness, roundness and fresher aromas. We do not find the sensory interactions of other catechinic tannins
not derived from grapes (e.g. quebracho). |
+++ |
- |
++++ |
PREMIUM® VINACCIOLOVINACCIOLO: PREMIUM® VINACCIOLO SG is the fruit of a very
careful selection among the best tannins which could be extracted from grapes. Its tannic composition is typically
catechinic, originated from well-ripened berries.
Therefore it has a very pleasant and fresh organoleptic aspect even
used at higher dosages. The formulation of procyanidic and catechinic origin gives this product a high reactivity both
towards proteins (polyphenoloxidases included) and colouring substances.
PREMIUM® VINACCIOLO SG is the
catechinic tannin par excellence. |
+++ |
+ |
- |
PREMIUM® RESVERATROLORESVERATROLO: Granulated product obtained from a blend of
condensed tannins, it is the fruit of an accurate and plurennial selection of vegetable raw materials, all of
which are very interesting due to their procyanidin and catechin composition.
The innovative aspect of
PREMIUM® RESVERATROLO SG lays in its composition including a tannin extracted from red-berried Vitis vinifera
leaves: the initial intuition got its confirmation from the scientific world, which for many years has been
indicating vine leaf, as a very interesting raw material due to the marked presence of resveratrol, well-known
compound with antiradicalic and antioxidant effect. |
++++ |
++ |
- |
TUTTIFRUTTI® REDTUTTIFRUTTI RED: Exclusive ellagic tannin, with unique
characteristics. The high-quality raw material, derives from an extraction process which is extremely delicate
and selective, so that it fully safeguards its quality.
TUTTIFRUTTI® RED is an ellagic, fruited, tannin,
characterized by clean notes of red-berried fruit. It has clarifying properties. Indicated for the pre-bottling
operations with dosages from 2 to 5 g/hL on reds and from 1 to 5 on rosé.
Less indicated for white
wines. |
++ |
+ |
- |
