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Red

Rose

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Vegan

Allergen Free

Tannin-C Liquid

Preparation based on oenological tannin extracted from the wood of the domestic chestnut tree.
Tannin-C Liquid is an oenological tannin preparation extracted from the wood of the domestic chestnut tree (Castanea sativa), a common tree in Europe, especially in Italy and France. This liquid version of Tannin-C shares many of the characteristics of its powdered counterpart:

  • Composition: Tannin-C Liquid is composed of a balanced mixture of gallic or digallic and ellagic tannins, with castalagin as the main compound. This complex combination of tannins is responsible for its distinctive properties.
  • Color and odor: it has a dark brown color and a more or less intense odor of toasted wood, which can help enrich the flavor profile of the wines to which it is added.
  • Reaction with protein: Tannin-C Liquid is known for its ability to react with proteins in wine, causing them to precipitate. This action can contribute significantly to the clarification of wines, especially white wines.
  • Enzyme control: like its powder counterpart, Tannin-C Liquid has the ability to deactivate oxidized enzymes, including tyrosinase and laccase. This is especially important for preventing unwanted oxidation processes in wine.
  • Protection of color and bouquet: Tannin-C Liquid helps protect the color and natural flavor profile of wine, helping to preserve its organoleptic qualities.
  • Clarification: this liquid preparation is highly effective as a clarifier for wines, especially white wines, and can be used in combination with gelatin for even better results.
  • Phenolic structure balance: Tannin-C Liquid can impart greater harmony to the phenolic structure of wines, introducing smooth and aromatic notes that can improve the overall complexity of the finished product.

Granular chestnut tannin (ellagic type).
Tannic acid >5%
Moisture 50%

10-100 g/hl.
Higher doses are recommended in case of:

  • Low amount of SO2
  • Grapes attacked by Botritys
  • Wines intended for aging

Preliminary laboratory tests are recommended.

Dissolve the necessary dose of Tannin-C Liquid in must or wine (and not vice versa), at a ratio of 1:10 to 1:15, under vigorous agitation, and add it to the mass during pumping over.

25 kg canister.
Store in a cool, dry place, away from heat sources.
Avoid contact of the product with iron containers, especially if rusted.
In case of contact, the tannin forms an insoluble black precipitate that, although harmless, will impair its characteristics.

Tannin-C Liquid is an oenological tannin preparation extracted from the wood of the domestic chestnut tree (Castanea sativa), a common tree in Europe, especially in Italy and France. This liquid version of Tannin-C shares many of the characteristics of its powdered counterpart:

  • Composition: Tannin-C Liquid is composed of a balanced mixture of gallic or digallic and ellagic tannins, with castalagin as the main compound. This complex combination of tannins is responsible for its distinctive properties.
  • Color and odor: it has a dark brown color and a more or less intense odor of toasted wood, which can help enrich the flavor profile of the wines to which it is added.
  • Reaction with protein: Tannin-C Liquid is known for its ability to react with proteins in wine, causing them to precipitate. This action can contribute significantly to the clarification of wines, especially white wines.
  • Enzyme control: like its powder counterpart, Tannin-C Liquid has the ability to deactivate oxidized enzymes, including tyrosinase and laccase. This is especially important for preventing unwanted oxidation processes in wine.
  • Protection of color and bouquet: Tannin-C Liquid helps protect the color and natural flavor profile of wine, helping to preserve its organoleptic qualities.
  • Clarification: this liquid preparation is highly effective as a clarifier for wines, especially white wines, and can be used in combination with gelatin for even better results.
  • Phenolic structure balance: Tannin-C Liquid can impart greater harmony to the phenolic structure of wines, introducing smooth and aromatic notes that can improve the overall complexity of the finished product.

Granular chestnut tannin (ellagic type).
Tannic acid >5%
Moisture 50%

10-100 g/hl.
Higher doses are recommended in case of:

  • Low amount of SO2
  • Grapes attacked by Botritys
  • Wines intended for aging

Preliminary laboratory tests are recommended.

Dissolve the necessary dose of Tannin-C Liquid in must or wine (and not vice versa), at a ratio of 1:10 to 1:15, under vigorous agitation, and add it to the mass during pumping over.

25 kg canister.
Store in a cool, dry place, away from heat sources.
Avoid contact of the product with iron containers, especially if rusted.
In case of contact, the tannin forms an insoluble black precipitate that, although harmless, will impair its characteristics.

Evaluate these alternatives as well:

to increase the aroma, enhancing the fruit component

to increase structure and olfactory intensity with good antioxidant power

Galla tannin

Chestnut tannin

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