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
SUBLITAN VINIF is composed of a complex of gallic, ellagic tannins and proanthocyanidins that mixes their respective properties in order to perfectly meet the requirements of a winemaking tannin.
SUBLIWHITE is made of a blend of tannins selected for their antioxidant properties and their low astringency.
Complex of gallic and condensed tannins specifically developed to protect and reinforce the aromatic potential as well as confer a soft tannin structure to red wines.
It is a clear tannin extracted from gallic alcohol, perfectly adapted to the fining of white wine.
VITANIL VR plays an essential role thanks to its important anti-oxidation power and its property to combine with anthocyanins to form stable complexes.
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.