Tannins for red wine making

Tan’Activ C

Crushing, fermentation and maceration

• Protects the natural colour of the must and wine

• Inhibits the action of polyphenol oxidase (laccase and tyrosinase)

• Promotes the bacteriostatic effect of sulphur dioxide

• Eliminates unpleasant notes due to the presence of sulphur compounds (thiols)

Tan’Activ CE

Fermentation and maceration

Tan’Activ QBC

Crushing and fermentation

• Protects the natural colour of the must and wine

• Inhibits the action of polyphenol oxidase (laccase and tyrosinase)

Tan’Activ QS-SOL

Crushing and fermentation

• Reduces bitter and herbal notes over the time

• Improves the polyphenolic profile of the wine in combination with the grape’s tannins

• Protects the natural colour of the must and wine

Tan’Activ T80

Crushing, fermentation, maceration and filtration

• Inhibits the laccase and tyrosinase activity in grapes affected by Botrytis cinerea

• Increases the antioxidant capacity of wines

• Reduces the use of bentonite, as a fining agent

• Can be applied directly in the vineyard

Tan’Activ GC

Crushing, fermentation, maceration and filtration

• Increases resistance to oxidation in wines

• Catches the free radicals responsible for some degradation  of wines

• Promotes proteins’ precipitation during clarification

Tan’Activ FNG

Crushing, fermentation, maceration and filtration

Tan’Activ Q

Fermentation, maceration and aging in barrel

• Reacts with oxygen exerting a protective action of the aromatic precursors (vanilla notes)

• Stabilises the oxidation-reduction potential and the aromatic profile of red wines aged in barrels

• Protects the natural colour of the must and wine

• Completely removes the volatile sulphur compounds

Tan’Activ QP

Fermentation, maceration and aging in barrel

• Reacts with oxygen exercising a protective action against the aromatic precursors (spicy and balsamic notes)

• Stabilises the oxidation-reduction potential and the aromatic profile of red wines aged in barrels

• Completely removes the volatile sulphur compounds

Tan’Activ R

Maceration and aging

• Reacts with oxygen exercising a protective action of the aromatic precursors (vanilla & spicy notes)

• Confers a full flavour profile to the wines aged in barrels

• Used in wines aged both in wood and steel

• Stabilises the oxidation-reduction potential and the aromatic profile of red wines aged in barrels

Tan’Activ GUT

Fermentation, maceration and aging

• Ensures the stability of the aromatic profile of wine with a simple tannic structure

• Improves the softness and harmony of the wines 

Tan’Activ U

Fermentation, maceration and aging

• Guarantees the stability of wines’ aromatic profile with a simple tannic structure

• Reduces the excessive dryness and astringency of wines

• Restores the polyphenolic profile of the wine produced from grapes with a low degree of phenolic maturity

Tan’Activ M

Maceration and aging

• Guarantees the stability of wines’ aromatic profile with a simple tannic structure

• Reduces the excessive dryness and astringency of wines

• Improves the softness and harmony of wines