Laffort

Laffort Fermentation Tannins


Tanin VR Supra

Instantaneously dissolving (IDP) ellagic and proanthocyanidic tannin preparation.

TANIN VR SUPRA® combines the effects of different tannins, which are selected and prepared for optimal technological efficiency, without adding bitterness, to facilitate:

  • Anti-oxidant action providing protection of the must and the pigmented matter.
  • Wine structure improvement by supplementation of the midpalate.
  • Inhibition of natural oxidation enzymes (laccase, polyphenol oxidase) during harvesting of Botrytis affected vintages (more efficiently than SO2).
  • Sacrificial effect: preserves the grape tannins from precipitation with the grape proteins, to favor indigenous tannins / anthocyanins reactions.


Dosage: 100 to 400 ppm - 0.8 to 3.2 lbs / 1,000 gal.



TANIN VR SUPRA® NF

A similar formulation and use to VR SUPRA® except the ellagic tannins are from oak

  • TANIN VR SUPRA® NF is recommended for lighter varietals such as Pinot noir, Gamay, Sangiovese.


TANIN VR COLOR®

Specially formulated to stabilize wine coloring matter. TANIN VR COLOR® has a high content of naturally active catechins (OxyProtect™ production process) that allow the formation of chemically stable covalent bonds with anthocyanins for a superior color stabilization effect

TANIN VR COLOR® is used to improve the active tannin/anthocyanin ratio in such cases:

  • Grapes harvested at sub-optimal phenolic ripeness.
  • Grape varietals with a naturally poor tannin/anthocyanin ratio.
  • Varietals that have color management problems (extraction/stabilization).


Dosage: 200 to 300 ppm - 1.6 to 2.4 lbs / 1,000 gal.



TANIN GALALCOOL

Gallic tannins (fluffy white tannin) using LAFFORT's instant dissolving process (IDP), to be used for white and rosé juice (Cider, Fruit ) / must vinification

TANIN GALALCOOL is a highly pure extract of chestnut gall tannins, with physiochemical properties that are particularly well adapted to white and rosé must vinification, including:

  • Inhibition of natural oxidation enzymes (laccase, polyphenol oxidase), more efficiently than SO2.
  • Precipitation of some of the unstable proteins, as efficiently as bentonite but without aroma loss.


Dosage: 50 to 100 ppm - 0.4 to 0.8 lbs/1,000 gal.

Bottling of sparkling wines: 20 to 40 ppm - 0.16 to 0.32 lbs/1,000 gal.



TANIN GALALCOOL SP

A softer version of GALALCOOL to be used preferentially in wine as an ageing tannin