The first factor that differentiates tannins is the chemical family to which each tannin belongs. Each family is characterised by a specific chemical structure that governs their properties.
There are three families:
– PROANTHOCYANIDIC TANNINS also called condensed tannins.
Tannins can thus be classified according to their different botanical origins.
– GALLOTANNINS: oak apples (historically the first source) and tara, whose tannins are derived from the fruit.
– ELLAGITANNINS: chestnut wood and oak wood.
– PROANTHOCYANIDIC or condensed TANNINS: grape skins and seeds, quebracho, mimosa, tea, etc.
A second factor 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.
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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.
Discover the Martin Vialatte range of tannins.
Martin Vialatte solutions
TANIGAL is essential in white wine fining with gelatine and contributes to the clarification of wines in “prise de mousse”.
TANIXEL is one of the most reactive tannins that react with the proteins.
VITANIL OAK is a high quality coadjuvant for protein fining with GELISOL in white wines.
TANIPEPIN is a proanthocyanidine-type tannin and specifically designed for red winemaking.
To protect and reinforce the aromatic profile of white and rosé wines.