Tanni White

Oenological tannin extracted from mimosa wood.

Tanni White is an oenological tannin extracted from mimosa wood (Acacia mollissima), a tree in the legume family native to South Africa. The main characteristics of this tannin are as follows:

Complex structure: the structure of Tanni White is particularly complex, as it is formed by the branched polymerization of two tannins: prorobietinidine and, to a lesser extent, profistenitine. This structural complexity gives the tannin some unique properties that are advantageous for winemaking.
Use in white wines: Tanni White is mainly used in the vinification of white wines. During fermentation, this tannin has the ability to enhance and protect the fresh, fruity aromas present in the wine. Added during fermentation, it can help maintain and fix these aromas, preventing oxidation and loss of fragrance. During racking operations, it helps minimize aromatic loss, protecting the wine’s flavor profile.
Use in sparkling wines and prosecco: Tanni White is designed to be used specifically in the preparation of base wines for sparkling wines and prosecco, especially those derived from aromatic grape varieties such as Pinot Grigio, Chardonnay and Moscato. Added during autoclave aging, it helps give structure and fix the typical aromas of the grape variety, improving the complexity and balance of the final wine.
Molecular weight: the average molecular weight of Tanni White is around 3000.

Mimosa tannin.
Tannic acid >75%

10 to 40 g/hl.

Dissolve Tanni White in water, must or wine, and add to the mass during pumping or stirring.

1 kg bag.
Store in a cool, dry place.

Tanni White is an oenological tannin extracted from mimosa wood (Acacia mollissima), a tree in the legume family native to South Africa. The main characteristics of this tannin are as follows:

Complex structure: the structure of Tanni White is particularly complex, as it is formed by the branched polymerization of two tannins: prorobietinidine and, to a lesser extent, profistenitine. This structural complexity gives the tannin some unique properties that are advantageous for winemaking.
Use in white wines: Tanni White is mainly used in the vinification of white wines. During fermentation, this tannin has the ability to enhance and protect the fresh, fruity aromas present in the wine. Added during fermentation, it can help maintain and fix these aromas, preventing oxidation and loss of fragrance. During racking operations, it helps minimize aromatic loss, protecting the wine’s flavor profile.
Use in sparkling wines and prosecco: Tanni White is designed to be used specifically in the preparation of base wines for sparkling wines and prosecco, especially those derived from aromatic grape varieties such as Pinot Grigio, Chardonnay and Moscato. Added during autoclave aging, it helps give structure and fix the typical aromas of the grape variety, improving the complexity and balance of the final wine.
Molecular weight: the average molecular weight of Tanni White is around 3000.

Mimosa tannin.
Tannic acid >75%

10 to 40 g/hl.

Dissolve Tanni White in water, must or wine, and add to the mass during pumping or stirring.

1 kg bag.
Store in a cool, dry place.