Tannins – Oak alternatives

The term “tannin” is probably familiar to anyone who has ever had anything to do with wine or distillates and their production. But what exactly are tannins, why are they so important and where do they come from? I would like to answer these and other questions in the following lines.

First, let’s take a look at the definition. In addition one must note in advance that tannin is not equal to tannin. There is the powder both from oak wood, as well as from the grape skin won. As we know from other areas, tannins affect the shelf life, color, aging and texture of wines and distillates.

Tannins are 100% vegetable tannins from grape skins or the seeds, or directly from the heartwood and sapwood of the tree trunk. They do not require any additives, preservatives or chemical substances. This is another reason why tannins have been an integral part of our portfolio for many years

Our tannins are powdered and dissolve completely in liquid.

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

Condensed tannins – use in wine:
Condensed tannins consist of polymerized flavonoid phenols e.g. from the skins or seeds of grapes.

Ellagtannins – use in wine and alcohol:
Ellagtannins – directly from the heartwood, or sapwood, of French (Quercus Robur) or American oak (Quercus Alba). The highest accumulation of tannins is found in these two parts of the wood.

We have developed some very special formulations to meet your needs.

Our product portfolio offers a range of tannins intended for very specific applications. Our French partner ēvOAK has developed varieties that find their use directly after harvest, in the mash, during fermentation or even during bottling. The most popular varieties here have sonorous as well as self-explanatory names:

This tannin blend was developed specifically for fermentation – the high tannin content of up to 90% helps preserve the aromas of white wines and provides color stabilization for red wines. tru/tan fi is also useful in small doses in finishing to bring out fruity flavors and add structure.

tru/tan vf is a versatile tannin that can be applied in any step of winemaking. This blend has a tannin content of 70% – 75%. The product stabilizes proteins, improves structure and protects against oxidation during aging. The use of tru/tan vf during aging and finishing improves and stabilizes the polyphenolic composition of the wines.

If you want more complexity and promotion of mouthfeel, tru/tan rf is just what you need. The tannin is ideal for adding balance to the structure of restrained wines. This blend has a tannin content of 65% – 70% and is ideal for aging and finishing.

tru/tan f2 is a blend which has a tannin content of 75% – 80%. This makes this product ideal for red and white mash fermentation. With this high tannin content, oxidation is prevented and the white wine is protected from browning. Mouthfeel and structure are improved in white wine and it has a more subtle effect in red wine.

tru/tan ib is a blend with a tannin content of 70% – 75% that enhances fruit. ib provides a rich sweetness to the aromatic characters and flavors of white, rosé and red wines. The specially developed toasting method for the oak results in a polyphenol profile that reacts quickly with the original tannins of the grapes. It complements the structure and forms new and complex tannins with the tannins of the grapes, which are velvety and smooth. Due to the high reactivity of tru/tan ib, the wine is ready for bottling faster. Use tru/tan ib during any stage of aging.

This fermentation tannin is said to impart subtle flavors and a soft, round mouthfeel to heavier white and lighter red wines. It is a blend of gallotannins and ellagtannins that reduces the risk of oxidation and reduces the vegetal character in susceptible varieties. Its use in finishing provides delicate oak flavors and increases structure and smoothness on the finish.

Even at the lowest dosage, tru/tan vb increases volume and rounds out the mouthfeel. The fruit becomes more complex in aroma and is expanded on the palate by preserving the character of the varietals. The life of the wine is also extended. This blend contains 68% – 73% tannins and is suitable for aging and finishing.

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