Tackling Low Tannin Content

With the rapid pace of this season, we are hearing concerns regarding lower tannin content than usual. To address this challenge, we’ve developed targeted winemaking solutions to help you build and stabilize your wine’s tannin profile, ensuring balance and longevity.

1- Protect Tannin Potential with Pro Tanin R

Pro Tanin R acts as a sacrificial tannin, preventing losses of phenolic compounds due to protein reaction and oxidation reactions. This product is especially useful for inhibiting oxidative enzymes like PPO and laccase, critical in protecting grape compounds, particularly in botrytized grapes. Additionally, Pro Tanin R improves clarification, ensuring a cleaner final product. For further details, click here.

2- Stabilize Tannin Potential with Softan Vinification

Softan Vinification combines grape tannins with plant polysaccharides to enhance both tannin reactivity and mouthfeel. Its catechin-rich tannins interact with anthocyanins, stabilizing color and promoting colloidal balance. The polysaccharides add structure, improving mid-palate depth and ensuring a stable, extended mouthfeel. Softan Vinification is highly efficient in stabilizing color and improves mouthfeel, wine length and mid palate structure. For additional information, please click here.

3- Compensate and Preserve Tannin Compounds with Vinitan Advance

To counteract low tannin potential, we recommend adding Vinitan Advance (5 g/hL) at draining. This tannin boosts phenolic content, strengthens color stability, and enhances aging potential, making it an ideal solution for wines with low tannin levels. For additional information, please click here.

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