Tannivin Tannin Powder 25 g

Tannivin® is a new, high purity, botanical oenological tannin. The product is the optimum combination of a proven tannin with a quebracho tannin. This combines the benefits of both tannins.

 

The following benefits are apparent depending on the time at which it is used and the purpose:

 

For years, tannin has been traditionally used to optimize wines’ precipitation potential in the event of subsequent protein fining.

Use in mash or juice in red wine technology has a stabilizing and colour‐retaining effect. In addition, the organoleptic properties may also be improved, i.e. the wines develop more structure and body.

Tannivin® can be used for micro‐oxidation and/or oxygenation because of the very high proportion of quebracho. Unlike other tannins, Tannivin® plays an essential role in complexing. It is used directly in complexing. Stable colour complexes are formed through polycondensation and polymerization.

Based on previous good experiences, Tannivin® is used in difficult to clarify wines. Tannivin® is used first in the fining sequence, followed by clarification and fining with colloidal silica and gelatin.

Intended purpose & Dosage:

Red wine mashes……………………………2 ‐ 20 g/100 L

White wine juice…………………………….2 ‐ 10 g/100 L

Red wine……………………………………….2 ‐ 20 g/100 L

White wine…………………………………….1 ‐ 10 g/100 L

Avoidance of clarification problems….3 ‐ 5 g/100 L Tannivin® first, followed by clarification and fining with colloidal silica and gelatin.

We recommend carrying out a preliminary test to determine the dosage. Subsequent treatments with clarifying agents containing protein, such as isinglass or gelatin, should also be checked with a preliminary test regarding the degree of clarity and effect on flavour.

 

Tannivin® is very user friendly. It is first dissolved in a small quantity of water and then added to the wine, stirring hard. The effect may be enhanced by low oxygen absorption (micro oxidation, micro‐oxygenation).