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Complete grape tannin extract in its natural form and rich in polysaccharides. Imparts the same mouthfeel-building compounds released by fine lees without requiring the addition of yeast derivatives. Free of grape protein, so will not decrease protein stability. Helps manage fine lees, increases stability, and can reduce the need for fining in red, white, or rosé wines.
Unique composition designed to add complexity and structure to red and rosé wine while protecting the ripe red fruit aromas.
In early additions, Color-Tan acts as an antioxidant for color stabiity and reacts with unstable proteins, providing better overall richness and balanced structure finished wines. A secondary addition of Color-Tan once fermentation has started promotes bonding of tannins and anthocyanins, providing optimal color stability.
Color-Tan NT is a powerful high antioxidant tannin extracted from condensed and ellagic tannins. Available in powder or liquid form. It was formulated for its gentle impact on aromatic and flavor components while enhancing mouthfeel. Especially effective with more delicate red grape varieties such as Pinot Noir or Merlot, which are low in natural tannin content.
Anti-oxidative properties are ideal for use at the beginning of fermentation to regulate the oxi-reductive potential, complex the oxygen and prevent browning. Gives a very mild oak aroma to the wines enhancing the mature fruit bouquet. Simple extract of aged oak wood without any chemical treatment or heating. Extracted from wood of Quercus robur (English Oak) and Petraeus (Oak). For white and rose wines where a strong wood note could be unpleasant.
Improves the concentration of wood aroma precursors giving the wine a soft oak bouquet. Extracted from the wood of Quercus robur (English Oak) and Petraeus (Oak). Simple extract of aged oak wood without any chemical or heat treatment. Reduces oxygen concentration, deactivates the polyphenols oxidase activity and protects the color.
Enhances aromatic complexity with nuances of spicy mocha and chocolate. Ability to stabilize color and to improve sensory attributes of the wine. Prolongs the aromatic persistency and softens the finish. Bestows the typical organoleptic notes usually derived from barrel maturation. Composed of Gallio-Ellagic tannins extracted from heavily toasted American Oak.
Helps to stabilize color and improve sensory attributes of the wine. Prolongs the aromatic persistency and softens the finish, while enhancing the aromatic complexity with nuances of sweet vanilla and cacao. Composed of Gallio-Ellagic tannins extracted from medium toasted American Oak. Bestows the typical organoleptic notes usually derived from barrel maturation.
Adds mid and back palate richness. Anti-oxidant effects protect wines from loss of aromatics and fruit character. Can also be used to ‘refresh’ dull wines. Composed of Gallio-Ellagic tannins extracted from untoasted American Oak. Protects the wine from both oxidative and reductive media that produce serious defects in wine. It overcomes some of the problems associated with barrel aged wines (loss of favors, oxidation).
Broad palate enhancement in reds and whites. Maintains the aromatic characteristics improving the final bouquet in red wines. Contributes to anti-oxidation as well as color preservation. Added during the ageing of white wines in barrels, will help prevent oxidation and adds complexity to the palate. The Oak is extracted from the heart of the Limousin oak region in France. Recommended for red and white wines during the ageing process.
Enhances wine structure and body especially in naturally tannin deficient wines. Helps prevent color oxidation. Stimulates polymerization resulting in the binding of the anthocyanins resulting in a wine which has softer tannins and improved structure. Softens the palate structure. Extracted entirely from the grape.
Tani-Heritage is a high-end formulation of ellagic and catechinic tannins. The specific toasting process adopted in producing Tani-Heritage allows the extraction of an important polyphenolic fraction that is extremely active on color stabilization along with valuable aromatic precursors that are actively used by the yeast to release pleasant notes of toasted oak.
Strengthens and amplifies the tannin structure. Contributes to the stability of the anthocyanins and to preventing their oxidation and self condensation. Extracted from Quebracho. Useful during micro-oxygenation, and in some cases to reduce astringency and herbaceous characters.
Tannica Bouquet is a powdered blend of tannins extracted from wood. Due to an innovative extraction and drying process carried out at low temperatures, the molecular characteristics and reactivity are preserved, resulting in a particularly powerful antioxidant effect. It reduces the impression of some off-flavor compounds while protecting aromatics from oxidation, especially terpenes and norisoprenoids, increasing their persistence, complexity, and intensity in white and rosé wines.
Tannica Fresco is a proanthocyanidin-rich tannin blend that binds free oxygen, providing antioxidant benefits and increasing fresh aromatics, structure and softness. It can be used in white and rosé wines. Application: Due to its limited reactivity with proteins, Tannica Fresca is suitable for late addition immediately prior to bottling.
Tannica Luxe is a grape tannin that imparts intense fruity notes along with high structure and softness. It can be used in red, white, or rosé wines. Application: Due to its low reactivity with proteins, Tannica Luxe is specifically designed as a refining agent for late addition up to just before bottling.
Tannica Lyon is a French oak tannin extracted from wood chips toasted using new methods of infrared heating with controlled oxygen. The more controlled wood toasting process prevents burning and preserves the original natural aromas of the oak. Tannica Lyon quickly gives red wine intense sweet and spicy notes along with high structure.
Tannica Rosso is a cold-extracted tannin that quickly promotes intense red fruit notes in the wine along with refined structure and softness. Application: Due to its low reactivity with proteins, Tannica Rosso is especially useful as a refining agent in red wines for late addition up to just before bottling.