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TO FULLY UNDERSTAND THE USE OF TANNINS IT IS ABOVE ALL NECESSARY TO UNDERSTAND THEIR PROPERTIES AND THEIR SIGNIFICANCE FOR MUSTS AND WINES

Oenological tannins are derived from several botanical species, the oldest of which are the oak apple, chestnut wood and oak wood. In addition, other tannin-rich species can be used, such as grape skins and seeds, tea leaves, artichokes and many others.

The tannins chemical structure depends on their botanical origin and they can be classified into 3 families:

  • Gallotannins,
  • Ellagitannins,
  • Proanthocyanidic tannins, also called condensed tannins.

It is the chemical structure of the different families, which governs the principal oenological properties of tannins.

Families of tannins can be classified according to:

  • their antioxidant and oxygen-consuming capacity.
  • their capacity to protect anthocyanins during vinification.
  • their ability to affect the wine’s redox potential.

As a result of our knowledge and expertise regarding these various properties, MARTIN VIALATTE® has formulated specific tannin preparations in order to meet the challenges facing winemakers.

A very detailed analysis of these challenges has enabled MARTIN VIALATTE® to select and adjust optimum combinations of tannin families as well as their botanical origins, thus making use of their most valuable properties.

14 products

Tannins

Tanins de vinification

VITANIL® VR

A blend of condensed tannins in granulated form for the clarification and colour stabilisation of red wines.
Tanins de vinification

TANIGAL

Walnut tannins for the clarification and fining of white wines.
Tanins de vinification

TANIXEL®

Chestnut tannin in granulated form for the clarification and stabilisation of musts and wines.

SUBLIPROTECT®

A complex of condensed and hydrolysable tannins and inactivated dry yeast specifically formulated for aroma protection as well as to enhance the red wine's oxidation-reduction potential.

VITANIL® OAK

Purified oak tannin for wine clarification and stabilisation.

TANIRAISIN

Grape skin tannin for wine making and maturation.

TANIPEPIN

Grape seed tannin for clarification, stabilisation and balance of red and rosé wines.

SUBLI’OAK®

Association of high quality oak tannins to reveal the roundness and expression of wines.
Tanins de vinification

SUBLIFRESH®

A complex of condensed and hydrolysable tannins specifically formulated to protect and enhance the aromatic potential of white and rosé wines.
Tanins de vinification

SUBLISTAB®

Complex of condensed and ellagic tannins specifically formulated for the stabilisation of the colour of red wines produced by thermal processes.
Tanins de vinification

SUBLITAN® VINIF

Tannin combination specifically developed for the clarification and stabilisation of red wines.
Tanins de vinification

SUBLIWHITE®

Tannin blend specifically developed for the clarification, stabilisation and balance of white and rosé wines.