What are tannins:

Tannins are 100% vegetable tanning agents from grape skins or seeds, or directly from the heartwood and sapwood of the tree trunk without additives, preservatives or chemical substances. Tannins influence the shelf life, colour, maturation and texture of wines and distillates. Our Dolium Tannins are powdered and dissolve completely in liquid.

Tannins are perceptible only in the taste, not in the smell. Tasted on the tongue, the powder tastes rough and bitter.

Application:

During barrel maturation the tannins from the oak barrels are transferred to the wine. Microoxidation, however, reduces the tannin content of the wine and after ageing it is lower than before.

Our Dolium Tannins make it possible to add tannins in soluble powder form to the wine or alcohol and thus positively influence its taste, texture, shelf life and oxidation.

The tannins are used in the must, during the ripening process and during finishing. All products can be tasted immediately after application with tannins, but a waiting period of 48 hours is recommended.

Packaging:

Packed in a 250 g bulk bag with appropriate label.

Storage:

The tannins must be stored in a cool, dry place and without foreign odours.

Dosage:

Red wines: 8 – 20 grams per hectolitre
White wines: 2 – 10 grams per hectolitre
We only give recommendations for dosage.
In any case, preliminary tests must be carried out on the basis of which the actual dosage is defined.

We differentiate:

Condensed tannins - use in wine:

Condensed tannins consist of polymerized flavonoid phenols e.g. from the skins or seeds of the grapes.

Ellagtannine - Use in the wine and alcohol sector:

Ellagtannine – directly from the heart or sapwood of the French (Quercus Robur) or American oak (Quercus Alba). In these two parts of the wood the highest enrichment of tannins can be found.

Our Dolium Tannins:

Dolium Toast – Ellagtannin
Our best-selling! Dolium toast is made from the heartwood of the French Limousin oak (Quercus Robur). The use is very similar to traditional barrel ripening. The tannins release the typical oak taste and give off the typical toasted aroma. Dolium toast stabilises the colour, releases vegetable sugar, lignin and flavour-enhancing aromas. This product combines all the properties to improve brandies, rum, vinegars and alcohols.

Dolium Paradise – Ellagtannin
The Paradise Tannin extracted from French oak offers a lot of flavour in the finishing process. Paradise! The name says it all – vanilla and coconut – a mouthfeel par excellence! Dolium Paradise brings the decisive rounding off when blending the different barrels in the pre-ripening stage.

Dolium Quer – Ellagtannin
Special wine tannin from the heartwood of the French oak (Quercus Robur), brings the aromatic components found in natural, untoasted wood. It can be used on yeast and in barrels.

Dolium Pel – Condensed Tannin
Dolium Pel, the tannin from Chardonnay grape skins.
The colour stabilising and rounding tannin preserves the structure of the wine. It is very reactive, supports the preservation of the aroma and prevents decomposition. It allows the reduction of brown colour and bitterness in the wine and emphasizes freshness. Dolium Pel can be used in addition to ellagtannins – also in sects.

Dolium Seed – Condensed Tannin
Dolium seed, the tannin from Chardonnay grape seeds. It stabilises the colour by fixing the anthocyanins and acts against the ageing (French paradox) of the wine. It allows the flavour carriers to react with other components to obtain the fruit, colour and nuance. In addition to red and white wines, it is also suitable for sparkling wine and champagne.

Anja Getto

From Team EDER

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