Tannins for white wine making

Even white wine has a tannic structure to be respected!

The most important tannins in Tan’Activ^® range recommended by Silvateam for making white wines are listed in the table below.

Our technicians are at your disposal to provide additional information.

Product name	Winemaking phases	Key benefits
Tan’Activ C	Crushing, fermentation and clarification	Inhibits the action of polyphenol oxidase (laccase and tyrosinase) Promotes the bacteriostatic effect of sulphur dioxide Partially eliminates the volatile sulphur compounds
Tan’Activ CE	Fermentation and maceration	Inhibits the action of polyphenol oxidase (laccase and tyrosinase) Promotes the bacteriostatic effect of sulphur dioxide Completely removes the volatile sulphur compounds
Tan’Activ T80	Crushing, fermentation, maceration, clarification and filtration	Inhibits the laccase and tyrosinase activity in grapes affected by Botrytis cinerea Increases the antioxidant capacity of wines Reduces the bentonite consumption as a clarifier Promotes protein precipitation during clarification Can be applied directly in the vineyard
Tan’Activ GC	Crushing, fermentation, maceration and clarification	Increases the resistance to oxidation in wines Traps the free radicals responsible for some degradation of wines Promotes protein precipitation during clarification
Tan’Activ FNG	Crushing, fermentation, maceration and clarification
Tan’Activ Q	Fermentation, maceration and barrel aging	Reacts with oxygen exerting a protective action against the aromatic precursors (vanilla notes) Stabilises the oxidation-reduction potential and the aromatic profile of white 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 barrel aging	Reacts with oxygen exerting a protective action against the aromatic precursors (spicy & balsamic notes) Stabilises the oxidation-reduction potential and the aromatic profile of white wines aged in barrels Protects the natural colour of the must and wine Completely removes the volatile sulphur compounds
Tan’Activ R	Maceration and aging	Reacts with oxygen exerting a protective action against the aromatic precursors (vanilla & spicy notes) Confers a full flavour profile to wines aged in barrels Used in wine aging both in wood and steel Stabilises the oxidation-reduction potential and the aromatic profile of white wines aged in barrels
Tan’Activ GUT	Fermentation, maceration and aging	Guarantees the stability of the wines’ aromatic profile with a simple tannic structure Improves the softness and harmony of wines
Tan’Activ U	Fermentation, maceration and aging	Guarantees the stability of the 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 the wines’ aromatic profile with a simple tannic structure Reduces the excessive dryness and astringency of wines Improves the softness and harmony of wines
Tan’Activ Tea Extra	Fermentation and maceration	Increases resistance to oxidation in wines Reacts with oxygen exerting a protective action against the aromatic precursors (floral notes)