AEB Finishing Tannins
RECOMMENDATIONS ON FINISHING TANNINS:
Do not add proanthocyanidins to a white/rosé wine until you are sure that it is protein stable. Proteins and tannins may react to form haziness. It is better to wait at least 2 weeks before filtering the wine where tannins It is better to wait at least 2 weeks before filtering the wine where tannins were added. A filtration test is advised when filtering within 2 weeks from the addition.
Use Finishing tannins to:
Increase the body of a "bottle ready" red wine. This is better achieved by using half a dosage of ellagic tannins combined with half a dosage of proanthocyanidins. The best combination experienced in red wines is: Ellagitan Barrique rouge 5-10 ml/Hl + Protan Raisin 6-12 g/Hl
To stabilize the light color of a rosé wine which is not supported by the right amount of oak-grape tannins, an addition of 6 g/hl of Tanéthyl is a good practice.
To reduce port like odors (aldehydes) in wines that have been exposed to oxygen and which aromatics need to be "closed up" and protected during storage. Protan Raisin or Protan Pepin immediately bind the aldehydes putting the bouquet in a closed and protected mode.
To prevent reductive odors. A small dosage of ellagic tannins like Taniquerc or Taniblanc can help with those wines that are slightly reduced or have a tendency of getting reduced in the bottle.
To add crispiness to flat white wines. Tanéthyl and the other proanthocyanidins added in small dosages (3-4 g/hl) can enhance the acidity of white wines otherwise flat and not as crispy.
Tannins can be considered as being grape's natural antioxidants, able to protect the color and aroma compounds from the action of oxidasic enzymes, such as laccase, as well as from the free radicals that are formed from the oxidation of polyphenolic molecules. The AEB group manufactures a variety of tannins from natural sources for winemakers to use in the fermenting and finishing of their wines. The tannins described below are the most popular products used.
Protan Pépin Oxilink
Package Sizes:500 gram foil pouches
Dosing: 5 – 25 g/hl
- proanthocyanidinic tannin extracted from ripe white grape pips (seeds)
- adds noble grape tannins which bind with anthocyanins to act as a final oxygen receptor
- suitable to increase the structure of prized wines, stabilize color and to improve a wine’s organoleptic characteristics
- should be used in young wines during maturation, with preferably fractioned additions in poorly structured wines or wines with a Total Polyphenol Index below 50.
Protan Raisin
Protan Raisin is a proanthocyanidinic tannin extracted from the skins of ripe white grapes.
Package Sizes: 500 gram foil pouches
Dosing: 5 – 30 g/hl
- classical refinement tannin, used in the last refining stages of conditioning or just prior to bottling
- adds smooth skin tannins which integrate perfectly with the tannic structure naturally present in the wine
- mellows tannic astringency, while increasing wine structure
ELLAGITAN BARRIQUE
This tannin comes in two forms: the liquid Ellagitan Barrique and the powder, which is offered in two versions: Ellagitan Barrique Rouge, for reds and, and Ellagitan Barrique Blanc, for whites.
ELLAGITAN BARRIQUE ROUGE
((Powdery oak tannin extracted from prized French – Oak staves)
Ideal Use: Introduction of barrel aroma and tannin into wine.
Ellagic tannin extracted from toasted oak wood. The seasoning process exceeds two years, and is identical to the technique used when producing the most prized barrels. The innovative physical system used for extracting the ellagic tannins, hydrolyzes and then precipitates the other bitter substances. Its polysaccharidic micro-molecules encapsulate the aromatic properties of toasted oak, preventing their dissipation during spray drying. Ellagitan Barrique Rouge prolongs aromatic persistency, improves the mellowness of wines and integrates their aromatic complexity with delicate nuances reminiscent of chocolate and vanilla. Ellagitan Barrique Rouge increases the efficiency of used barrels optimizing container utilization. This product offers numerous advantages over Oak Chips: it is immediately soluble, does not release undesirable substances, such as resins or bitter compounds, and inhibits bacteria or mold contamination. Furthermore there is no wine loss due to wood absorption.
Directions for use: Re-hydrate in warm water (35 °C) or wine, for at least ½ hr before mixing. Then add directly to circulating tank or barrel. Allow at least a week before filtering
Dosage: 5 - 50 g/Hl
Packaging: 500 grams packets, 10 kg bags.
ELLAGITAN BARRIQUE BLANC
(Bleached version of a powdery oak tannin extracted from prized French – Oak staves. Will have minor effects on white wine color).
Ideal Use: Introduction of barrel aroma and tannin without coloring the wine
Ellagitan Barrique Blanc is used to highlight the varietal aromas of white and rose wines. It is a yellow, ellagic tannin, with a soft velvety taste. This tannin possesses excellent antioxidant properties which preserve varietal aromas and develops bouquet complexity by regulating the redox potential during the fermentation and post-fermentation stages. It is recommended for those wines that have had a prolonged cold skin-contact maceration, which are often rich in polyphenols. Wines treated with Ellagitan Barrique Blanc are intense and complex to the nose, due to the synergy of the tannin with the primary aromas and the fermentation odors. Wines appear fresh and lively to the palate, void of unpleasant bitterness, and rich in body like the products "matured" in oak barrels.
Directions for use: Re-hydrate in warm water (35 °C) or wine, for at least ½ hr before mixing. Then add directly to circulating tank or barrel. Allow at least a week before filtering
Dosage: 5 - 50 g/Hl
Packaging: 500 grams packets
Ellagitan Barrique Liquid
"High vanilla" French-oak tannins
Ideal Use: Introduction of barrel aroma and tannin into red and white wines
Ellagitan Barrique Liquid is extracted from highly toasted oak wood. The seasoning process exceeds two years, and is identical to the technique used when producing the most prized barrels. The innovative physical system used for the extraction and concentration of this tannin, protects and keeps intact all the aromatic and smooth characteristics of prized French oak. This tannin never sees the solid phase and, by not going through the spray drying process, the aromatics from the French oak are kept intact. The stability of the product is achieved by RO concentration. Ellagitan Barrique Liquid prolongs aromatic persistency, improves the mellowness of wines and integrates their aromatic complexity with delicate nuances reminiscent of chocolate and vanilla. Ellagitan Barrique Liquid increases the efficiency of used barrels optimizing containers utilization. This product offers numerous advantages over Oak Chips: it is immediately soluble, does not release undesirable substances, such as resins or bitter compounds, and inhibits bacteria and mold contamination. Furthermore, there is no wine loss due to wood absorption. The product may contain inert solids that will deposit over time. This insolubilization does not compromise the quality or quantity of the product.
Directions for use: Dilute in ten parts of wine and add to mass by pumping over or mixer. Allow at least a week before filtering.
Dosage: 6-50 ml/hl
Packaging: 1 kg bottle & 10 kg pails.
Protan Bois
Big structure tannin from quebracho oak
Ideal Use: Enhancing color and oxidative stability in poorly structured wines.
Proanthocyanidin tannin is extracted from Quebracho oak. This tannin strengthens and amplifies tannin structure and reverses the oxidation process adsorbing aldehydes and port-like odors. Protan Bois is a proanthocyanin tannin that has been extracted from Quercus wood through a double purification process. This process enables polymerization of proanthocyanins rendering them smooth. If a wine is poorly structured (TPI below 50) the addition of a Protan Bois will help by adding structure while preventing oxidation and color loss.
Utilization: Mix in warm water (35 °C) or wine and add directly to circulating tank or barrel.
Because of the powerful structure of this tannin it is recommended to allow 15 days of integration before judging the results. After the addition, wait at least one week before filtering the wine.
Dosage: 5-50 g/Hl
Packaging: 500g packets, 5kg bags
Protan Malbec
Proanthocyanidinic tannin extracted from Malbec seeds
Ideal Use: Gives a sweet but strong backbone structure to red and white wines
Throughout history, the wines from Bordeaux have enjoyed the soft and important structure brought by the proanthocyanidins derived from Malbec grapes. It was only after the frost of 1956 that many French vintners abandoned Malbec as a favorite blending component for structure. AEB is now able to provide wineries with the same component that has been the base of the Bordeaux blends, proanthocyanidinic tannin from Malbec.
This tannin is now making the fortune of Argentinean wineries. Its proanthocyanidinic nature helps build a good structure and promotes polymerization of color and proanthocyanidins.
Utilization: Mix in warm water (35 °C) or wine and add directly to circulating tank or barrel to enhance crispiness and to fix "flat" and "doughnut" wines.
After the addition, wait at least one week before filtering the wine.
Dosage:
Whites: 3 to 12 g/Hl
Reds: 12-25 g/Hl
Packaging: 500gram packets
PROTAN PEPIN OXYLINK
Seed tannin obtained from over ripe crunchy and nutty pips
Ideal Use: Improving structure and color stability of red wines.
Protan Pepin stabilizes color, naturally integrates the polyphenolic structure of wines and reverses the oxidation process absorbing aldehydes and port-like odors. It is derived from ripe and nutty grape pips which are rich in structured tannins that can add backbone to the wine, without the bitterness that is normally associated with seeds. Protan Pepin can be used on newly made wines, or during maturation. In white wines, a small addition may help to enhance crispness.
Utilization: Mix in warm water (35 °C) or wine and add directly to circulating tank or barrel to enhance crispness and to fix "flat" and "doughnut" wines.
Dosage:
Whites: 3 to 12 g/Hl
Reds: 12-25 g/Hl
Packaging: 500gram packets
PROTAN RAISIN
Skin tannin for extra volume and to round up oak tannins
Ideal Use: Adding smooth structure to red wines.
Proanthocyanidin from grape skins, adds velvety smooth structure and reverses the oxidation process, absorbing aldehydes and port-like odors. Protan Raisin is a pure proanthocyanin tannin extracted from grape skins. Like all proanthocyanin tannins, skin tannins are naturally present in grapes. Protan Raisin boosts the body and mid-palate of the wine simulating extended maceration, without the downside of bitter compounds. It acts as the final receptor for color pigments and polymerizing tannins, ensuring the correct development of wine during the aging process. The presence of Protan Raisin stimulates polymerization making a wine mellow and harmonious.
Utilization: Mix in warm water (35 °C) or wine and add directly to circulating tank or barrel
When adding Protan Raisin in a bench trial, wait for at least 3 days to evaluate. The strong flavor deriving from the extraction process gives a note that is not completely pleasant until the tannin is fully integrated into the wine. Also, give the tannin a week to integrate before filtering the wine.
Dosage:
Whites: 3 to 12 g/Hl
Reds: 12-25 g/Hl
Packaging: 500gram packets
TANIBLANC
Enhances fruit and oxidation resistance in wines
Ideal Use: fine tuning of white and rose' wines
Taniblanc is a soft ellagic tannin derived from prized South American White Oak, and highly purified for use in musts, red, white and rose wines. Taniblanc has an affinity for oxygen and therefore protects the utilizable components. Its antioxidant activity provides wines with oxidative protection during the entire period of bottle maturation. The use of Taniblanc, even from the early stages of must processing, produces straw-yellow wines with youthful and intense varietal characterization. It balances wine structure eliminating the coarseness caused by an excessive content of proathocyanidinic tannins.
Directions for use: Re-hydrate in warm water (35 °C) or wine, for 1/2 hr before mixing. Then add directly to circulating tank or barrel
Dosage:
Red wines: 10-50 g/Hl / Rose wines: 10–25 g/Hl
White wines: 5-10 g/Hl
Packaging: 1 kg packet
Taniquerc
Toasted ellagic tannin for aging and finishing
Ideal Use: Ellagic structuring during micro-oxygenation.
Taniquerc, derived from toasted French oak, is an ellagic tannin that promotes maturation and highlights the structure of prized red wines. The tannic infusion has been extracted by means of prolonged maceration in cold water and slow volatilization of the tannic substances. This extractive technique promotes precipitation of bitter substances and produces tannin that is particularly suitable for highlighting the structure of high quality wines. If used with micro-oxygenation, Taniquerc adds the color, fragrance and taste typical of barrel-matured wines. It also prolongs the aromatic persistency and the aftertaste of wines and increases the efficiency of used barrels.
Utilization: Re-hydrate in warm water (35 °C) or wine, for 1\2 hr before mixing. Then add directly to circulating tank or barrel. Wait at least a week before filtering.
Dosage: 12-50 g/Hl
Packaging: 1 kg packets
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