Tannins

Fermentation Tannins

Colour-Tan 

For producing wines with smooth, full body and rounded structure by reacting with unstable proteins in the must.

• Higher doses add structure to tannin-deficient grapes.

• Also helpful at inhibiting the browning associated with Botrytis affected grapes.

• Extracted from Quebracho (condensed tannin) and Chestnut (hydrolysable tannin).

• Rapidly stabilizes color.

• Prevents indigenous tannins from binding with proteins and precipitating out.

Application: To be used during fermentation, ideally in two doses; at the beginning of fermentation and 2 – 3 days later.

Packaging: 1 kg packet, 25 kg box and 25 kg drum.

Recommended Dosage: 1 – 2 lb/1,000 gal (powder), 2 – 4 lb/1,000 gal (liquid). 10 – 25 g/hL (powder), 25 – 50 g/hL (liquid).

Colour-Tan NT 

Formulated for its gentle impact on aromatic and flavor components while enhancing mouthfeel. Especially desirable when used with more delicate red grape varietals e.g. Pinot Noir or Merlot, which are low in natural tannin content.

• It is a blend of gallic polyphenols, effective antioxidants, with condensed polyphenols, responsible for the bonding of anthocyanins.

• It is formulated for its gentle impact on aromatic and flavor components while enhancing mouthfeel and color stability.

• Prevents indigenous tannins from binding with proteins and precipitating out.

Application: To be used during fermentation, ideally in two doses at the beginning of fermentation and 2 – 3 days later.

Packaging: 1 kg packet and 25 kg box.

Recommended Dosage: 0.5 – 2 lb/1,000 gal. 6 – 25 g/hL.

Gallic-Tan 

Protects juice and wine from standard oxidation and the effects of Botrytis infected grapes.

• Acts as an aid during clarification to enhance fruit character in white wines.

• Can be added to heavily Botrytis affected reds in conjunction with Color-Tan.

• Selectively reacts with proteins and reduces the activity of laccase and tryosinase on anthocyans and polyphenols, lowering the risk of oxidation.

• Acts as a taste corrector, especially when in the presence of Botrytis affected fruit.

Application: To be used on Botrytis affected fruit and at any stage that a wine may be exposed to oxidation.

Packaging: 1 kg and 25 kg drum.

Recommended Dosage: 0.4 – 1.2 lb/1,000 gal. 5 – 15 g/hL.

Ageing and Finishing Tannins

Cherry-Tan  

Unique composition designed to add complexity and structure to red and rosé wine styles without imposing itself or ‘blemishing’ the wine. • Integrates perfectly within the wine’s aromatic profile enhancing both the fruity and floral bouquet of the wine.

• Can be used in Red and Rosé wines at any stage.

Application: During fermentation, ideally this should be done in two doses on the 2nd and 4th day of fermentation. For rosé wines, only one dose on the 2nd day after the start of fermentation is required.

Packaging: 1 kg packet and 5 kg packet.

Recommended Dosage: 0.2 – 0.6 lb/1,000 gal. 2 – 7 g/hL.

Querca-Tan Blanc

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 petraea (Oak).

• For white and rosé wines where a strong wood note could be unpleasant.

Application: Exceptional for micro-oxygenation, especially in wines where it is necessary to maintain the varietal fruit notes.

Packaging: 1 kg packet.

Recommended Dosage: 0.1 – 0.5 lb/1,000 gal. 2 – 6 g/hL.

Querca-Tan Rouge

Improves the concentration of wood aroma precursors giving the wine a soft oak bouquet.

• Extracted from the wood of Quercus robur (English Oak) and petraea (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.

Application: Can be used at any stage of wine production from the beginning of fermentation or prior to barrel maturation or micro-ox. Packaging: 1 kg packet.

Recommended Dosage: 0.1 – 0.5 lb/1,000 gal. 2 – 6 g/hL.

Querca-Tan UT

Adds mid and back palate richness.

• Anti-oxidant effects protect wines from loss of aromatics and fruit character.

• 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).

Application: Can be used at any stage of wine production — ideally prior to barrel maturation or micro-ox.

Packaging: 500 gram bottle.

Recommended Dosage: 0.4 – 1.2 lb/1,000 gal. 5 – 15 g/hL.

Querca-Tan VN

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.

Application: To be used at any stage of wine production — ideally prior to barrel maturation or micro-ox.

Packaging: 500 gram packet (powder) and 1 kg bottle (liquid).

Recommended Dosage: 0.15 – 01.2 lb/1,000 gal (powder), 0.3 – 2.4 lb/1,000 gal (liquid). 2 – 15 g/hL (powder), 4 – 30 g/hL (liquid).

Querca-Tan MK

Querca-Tan MK 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.

Application: To be used at any stage of wine production — ideally prior to barrel maturation or micro-ox.

Packaging: 500 gram and 1 kg bottle.

Recommended Dosage: 0.15 – 1.2 lb/1,000 gal. 2 – 15 g/hL.

Tani-Complete

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 aging of white wines in barrels to prevent oxidation while adding complexity to the palate.

• Oak extracted from the heart of the Limousin oak region in France.

• Recommended for red and white wines during the aging process.

Application: To be used at any stage of wine production — ideally prior to barrel maturation or micro-ox.

Packaging: 1 kg bottle.

Recommended Dosage: 0.2 – 1.6 lb/1,000 gal. 2 – 20 g/hL.

Tani-Structure

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.

Application: To be used at any stage of wine production—ideally prior to barrel maturation or micro-ox.

Packaging: 1 kg packet.

Recommended Dosage: 0.2 – 1.2 lb/1,000 gal. 2 – 15 g/hL.

Tani-Grape

Enhances wine structure and body especially in naturally tannin deficient wines.

• Helps prevent color oxidation.

• Stimulates polymerisation binding of the anthocyanins resulting in a wine which has softer tannins and improved structure.

• Softens the palate structure.

• Extracted entirely from the grape.

Application: To be used at any stage of wine production — ideally prior to bottling.

Packaging: 500 gram bottle and 1 kg bag.

Recommended Dosage: 0.2 – 2.0 lb/1,000 gal. 2 – 25 g/hL.

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