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To extract tannins, only water and/or alcohol are used according to the Oenological Codex. It is the proportion of water and/or alcohol used, together with the extraction temperature, that makes it possible to obtain the best extraction yields and select certain specific tannin structures.

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 skin and seeds, tea leaves, artichokes and many others. To extract tannins, only water and/or alcohol are used according to the Oenological Codex. It is the proportion of water and/or alcohol used, together with the extraction temperature, that makes it possible to obtain the best extraction yields and select certain specific tannin structures.

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 skin and seeds, tea leaves, artichokes and many others. To extract tannins, only water and/or alcohol are used according to the Oenological Codex. It is the proportion of water and/or alcohol used, together with the extraction temperature, that makes it possible to obtain the best extraction yields and select certain specific tannin structures.

Tannins
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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:
– GALLOTANNINS
– ELLAGITANNINS
– 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.

To find out more, download the technical booklet.

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

14 products
Tannins

SUBLI’OAK

SUBLI’OAK is made of French oak selected from Limousin and Tronçais forests.

Tanins de vinification

SUBLIFRESH

To protect and reinforce the aromatic profile of white and rosé wines.

Tanins de vinification

SUBLISTAB

To stabilize the color of red wines obtained through thermal treatment

Tanins de vinification

SUBLITAN VINIF

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.

Tanins de vinification

SUBLIWHITE

SUBLIWHITE is made of a blend of tannins selected for their antioxidant properties and their low astringency.

Tanins de vinification

SUBLIRED

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.

Tanins de vinification

VITANIL B

It is a clear tannin extracted from gallic alcohol, perfectly adapted to the fining of white wine.

Tanins de vinification

VITANIL VR

VITANIL VR plays an essential role thanks to its important anti-oxidation power and its property to combine with anthocyanins to form stable complexes.

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