AEB Group

AEB Fermentation Tannins


Fermotan

Powder and liquid for color stabilization in fermenting musts


Ideal Use: Colour stabilization and tannin structuring of red musts.


Fermotan is a highly reactive tannin developed for quick reaction with colored pigments. Fermotan is a combination of 40% ellagic and 60% proanthocyanin tannins, which, when added during fermentation, rapidly stabilizes red wine color and optimizes the level of noble tannins. Fermotan should be added during the first phase of fermentation, when color is released and needs to be stabilized. This normally happens in the first few days of maceration. Later additions of Fermotan will also benefit color stability and structure. This product is available both in liquid and powdered form.


Utilization: To add the powder, mix in a separate tub with warm water (35 °C/95 °F) or wine and then add to the fermenting must during pump over. To add the liquid, mix in a separate tub with must or water and then add to the fermenting must during pump over


Dosage (Powder): 12-48 g/Hl in red must.


Dosage (Liquid): 15-80 ml/Hl in red must


Packaging (Powder): 1 kg packets, 15 kg bags


Packaging (Liquid): 25 kg drum, 5 kg bottles, 1kg bottles.




GALLOVIN

Gallic tannin with strong antioxidant proprieties.


Ideal Use: Protection from oxidation and from laccase in botrytis and mold affected grapes. Also reduces Bentonite usage.


Gallovin is a tannin which could be used as a structuring additive but is mostly geared for protecting both from oxidation and botrytis infection. The main innovation that AEB brought with this product is the pure and neutral nature of the gallic tannin. The gallnut is shaved so that only the core is used as raw material. Unlike some other gallic tannins, no solvents are used for the extraction. AEB uses a hydro-alcoholic solution and ultrasounds. The result is a colorless and odorless product that will not affect wine flavors but will reduce the needs of antioxidants such as SO2 and ascorbic acid. Gallovin is also extremely reactive with proteins thus minimizing the content of unstable molecules and diminishing the concentration of polyphenol oxidases.


Utilization: Dilute in ten parts of wine and add directly on top of the grapes, must or to the wine by pumping over or mixer.


Dosage:


Rotten grapes: 12-30 grams/Hl During oxygen exposure (rackings, blendings, bottling): 4g/hL


Packaging: 500g packets




Fermotan Blanc

Adds "oaky" structure to white musts and protects from oxygen


Ideal Use: Oxidative protection for white juices. Also boosts the body and complexity of the resulting wines


Fermotan Blanc contains ellagic tannins from oak that have the capability to build a smooth structure and protect the wine from oxygen. In the early stages of fermentation, the wine is further protected from oxidation by an additional component of Fermotan Blanc, gallic tannin.


Fermotan Blanc produces wines with better structure, reduces roughness and preserves aromatic freshness for longer periods of time. Fermotan Blanc acts in synergy with sulfur dioxide, retaining a higher percentage of free SO2, both at the beginning and at the end of fermentation.


Utilization: Dissolve in must or warm water (35 °C) and add as early as possible to the grapes. Best application is to add directly in the bins or gondola or at the grape conveyer.


Dosage: 5 to 40g/Hl in white musts.


Packaging: 1 kg packets




TANÉTHYL EFFE

Color stabilization in cold soak and for Rose' wines


Ideal Use: Color Stabilization during Cold Soak


Tanéthyl Effe is an association of ellagic and proanthocyanidin tannins extracted from grape pips by means of a patented system which locks an active ethanol bridge into the tannin. Ethanol bridges have been shown to be greatly responsible for color stabilization and tannin polymerization. The utilization of Tanéthyl Effe is highly recommended for stabilizing colour during cold soak (and the first stage of fermentation) by providing the juice (or fermenting wine) with the ethanol bridges that would otherwise not be present due to low ethanol concentration. This product also contains simple ellagic tannins which give smoothness and color stabilization during the fermentation.


Utilization: Mix in a separate tub with warm water (35 °C) and then add to the grapes or to fermenting must during pump over.


Packaging: 1kg bags




TANÉTHYL

Color stabilization and polymerization of polyphenolic structure in red and white wines.


Ideal use: Tannin and color polymerization


Tanéthyl is extracted from grape pips by means of a patented system, which locks an active ethanol bridge to the tannin. Ethanol bridges have been shown to be greatly responsible for color stabilization and tannin polymerization. Tanethyl is a great tool for achieving the big, soft structure provided by micro oxygenation without using oxygen. It can be used both in red and whites to increase volume and to balance a rough polyphenolic profile.


Utilization: Mix in a separate tub with warm water (35 °C/95 °F) and then add to the grapes or to fermenting must during pump over. After addition, wait at least one week before filtering the wine.


Dosages for Tanéthyl Effe & Tanéthyl:


Red Wines: 12 to 36 g/Hl / Rosé Wines: 5 to 15 g/Hl


Packaging: 500g sealed cans