Oenological tannins TANIVIN®
Product Wine Stage of use Application
TANIVIN® Gall white/rose must/fermentation/wine Very strong antioxidant that protects the must and wine from oxydation. Inhibates the oxidative enzymes. Protect the freshness of aromas and color. Very suitable for grapes infected with botrytis cinerea.
TANIVIN® Blanc white/rose must/fermentation/wine Stabilized redox potential, protects against oxidation and inhibits oxidative enzymes. Used during maturation increases the resistance to oxidation and improves the structure of the wine.
TANIVIN® Ellagique Rouge red maceration-fermentation Binds the free anthocyanins and greatly improves color stability. Inactivate oxidative enzymes such as laccase and tyrosinase and prevents oxidation of the must. Improves the phenolic structure of wine and gives great organoleptic profile, volume and body.
TANIVIN® Complexe red maceration-fermentation Developed for production of high quality structured wines. Stabilize color and redox potential, inactivate oxidative enzymes. Improves phenolic structure and gives remarkable organoleptic profile- sweetness, soft velvety tannins and volume. Very suitable for grapes infected with botrytis cinerea.
TANIVIN® Multi Action rose/red fermentation/ ageing Stabilises wine colour efficiently and quickly, by forming compounds with anthocyanins. Strong antioxidant, which stabilises redox potential. It takes part in the wine's phenolic structure providing soft, elegant tannins. Improves the wine's organoleptic profile, volume and body.
TANIVIN® Pepin white/rose/red fermentation/ ageing Strong antioxidant, which stabilises efficiently and quickly the wine colour and maintain its freshness. The product naturally completes the wines' phenolic structure and contributes to the wine balance and potential during aging. Highlights the wine's structure and improves olfactory profile.
TANIVIN® Raisin white/rose/red fermentation/ ageing Strong antioxidant that helps preserve wine aromas and freshness. Stabilises colour and highlights varietal aromas. The use of TANIVIN ® RAISIN improves the wine's phenolic structure bringing typical for the wine tanins.
TANIVIN® Boise L Francais white/red ageing Improves the wine's phenolic structure and organoleptic features. Protects the wine from oxidation and improves the wine's colour stability. Helps taste roundness and improves wine flavor, providing noble and sweet French oak notes.
TANIVIN® Boise L Americain white/red ageing Improves the wine's phenolic structure and organoleptic features. Protects the wine from oxidation and improves the wine's colour stability. Helps taste roundness and improves wine flavor, providing noble and sweet American oak notes.
TANIVIN® RH white/rose/red must/wine Preserves the varietal aromas. Protects against oxidation by diminishing the quantity of soluble oxygen and limits the action of oxidase enzymes. Recommended for use during grape transportation to the winery, in musts or directly in wine. Recommended also in case of Botrytis-affected harvests.

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