TANNINS AND BIOLOGICAL IMPROVERS

Transcription

1 TANNINS AND BIOLOGICAL IMPROVERS

2 SOFTNESS REDOX COLOR STRUCTURE AROMA ABSORBING ODORS OF REDUCED MICROTANN TANBLANCHE CRU TANNSTRUCTURE UVATANN ST DIRECT SOFTNESS VOLUME COLOR STRUCTURE AROMA ABSORBING ODORS OF REDUCED UVATANN VN DIRECT TANNALLIER TANNALLIER QVE TANNALLIER DIST TANNAROM DIRECT TANNALLIER ELEGANCE UVATANN BC DIRECT SOLUBILITY SOFTNESS VOLUME AROMA POLISAC AROM COMPLETE POLISAC RONDEUR COMPLETE POLISAC RAISIN COMPLETE

3 PRE-BOTTLING FERMENTATION REFINING TANBLANCHE: Blend of gallic tannins for the elaboration of white wines. TANNREDOX: Hydrolysable gallic tannin for the treatment of grape, juice and wine, where it develops an antioxidant and antioxidase activity. TANNCOLOR: Blend of hydrolysable tannins with high antioxidant potential for red and white wines processing. TANROUGE: Blend of condensed and hydrolysable tannins for stabilization and protection of color in red wines. TANNRED: Blend of hydrolysable and condensed tannins, extracted from grape seeds, designed to stabilize and protect color. MICROTANN: Blend of hydrolysable tannins from pure oak, designed for color stabilization, control of the oxidative/reductive state of wine and the improving of the structure. Recommended at devatting and throughout the course of aging in occasion of racking. TANNFRUITY: Condensed tannin, to be used in vinification and at devatting; it enhances the fruity sensation with prominent notes of cherry and red fruits; excellent for protecting and stabilizing color during the first phases of extraction. UVATANN ST: Blend of grape-seeds tannins; it stabilizes the color and strengthens the structure. Excellent for refining also in rosé and white wines. MICROTANN PLUS: Blend of grape-seeds and hydrolysable tannins designed to complete the structure and for color stabilization in red wines; to be combined with micro-oxygenation. TANNSTRUCTURE: Blend of hydrolysable tannins to be used after devatting and after Malo-Lactic Fermentation (MLF). It completes the wine s structure and controls the oxygen activity in preventing conditions of reduction. TANNALLIER: Tannin extracted from Marrain French wood; ideal for the refining and the finishing of the wine. TANNALLIER QVE : Blend of the best French oak wood, very sweet. Excellent in the finishing phase, it increases the vanilla notes. TANNALLIER DIST: This is an oak tannin of particular aromatic elegance, designed for refining and prebottling treatment. It brings improvements in structure, in wine s aroma and color. TANNALLIER ELEGANCE: Tannin extracted from valuable woods, ideal for the finishing of great red and white wines. UVATANN BC: Blend of grape-skin tannins designed for the increase of structure, stabilization of color in association with micro-oxygenation and for a better finishing phase in wood. UVATANN VN: Blend of grape-seeds tannins with low surface charge. Ideal for its contribution in structure and for stabilization of color in combination with micro-oxygenation. TARGET LONGEVITY - PROTECTION FROM LIGHT STRESS TANBLANCHE CRU: Blend of tannins with a high reactivity to oxygen, designed for aromas protection and for a longer shelf-life of white and rosé wines. It can be used from vinification to bottling. TANNAROM: Condensed tannin, to be used in the final stages of refinement, perfect for enhancing the most fresh and fruity aromas; brings softness and volume, extending the wine s shelf-life.

4 FROM OF RE O TANNINS and BIOLOGICAL IN VINIFICATION ACCORDING TO EVER INTEC AROMATIC UVA TANBLANCHE CRU TANNSTRUCTURE TANBLANCHE PRESSING DEVATTING TANNREDOX TANBLANCHE TANBLANCHE CRU TANNREDOX TANNCOLOR TANROUGE MACERATION FERMENTATION POLISAC EXTRARED POLISAC RED TANNRED TANNFRUITY MICROTANN UVATANN ST AFTER 8-12 HOURS FROM YEAST IN IT IS RECOMMENDED TO APPLY 4 m IN CONTINUOUS MODE FOR 12- TANROUGE

5 IMPROVERS POLISAC WHITE POLISAC EXTRAWHITE MICROTANN PLUS TANNAROM TANNSTRUCTURE DOSAGE 0,5-2 MG/L PER MONTH, ACCORDING TO PRODUCT AND OPERATIVE MODES FERMENTATION UVATANN ST POLISAC EQUILIBRIUM HALF FERMENTATION ON, IF THERE ARE ODORS DUCED, IT IS RECOMMENDED TO APPLY 1-2 mg/l F OXYGEN FOR WHITE WINES AND 2-3 mg/l OF OXYGEN FOR REDS REFINING TANNALLIER SAVOURY SOFT POLISAC STRUCTURE TANNALLIER QVE UVATANN VN TANNALLIER DIST END OF FERMENTATION REFINING POLISAC AROM UVATANN BC TANNALLIER ELEGANCE TANNAROM POLISAC RONDEUR TANBLANCHE CRU POLISAC RAISIN TANNALLIER QVE UVATANN BC TANNRED OCULATION, g/l OF OXYGEN 24 HOURS. MICROTANN MICROTANN PLUS TANNSTRUCTURE PRE-BOTTLING UVATANN ST TANNFRUITY

6 FERMENTATION POLISAC RED: Biological improver to be used at beginning of fermentation. Designed for round and smooth red wines, which will have a stable color already at the end of alcoholic fermentation. POLISAC EXTRARED: Fermentation aid, rich in polysaccharides; it s a yeast derivate and contains condensed and hydrolysable tannins. It enhances the structure, protects color and brings volume and softness. POLISAC WHITE: Biological improver to be used in fermentation for soft, fruity and fresh white wines. It shortens the time for refining. POLISAC EXTRAWHITE: Fermentation aid with high antioxidant capacity for protection of aromas and freshness in white wines. It brings volume and softness to wine. REFINING SAVOURY SOFT: Preparation based on yeast walls with betaglucanase; it yields gustative fullness, prevents the risk of odors coming from sulfur derivates and helps in adsorbing them if already present. POLISAC STRUCTURE: Preparation based on yeast walls, designed to improve the gustative structure and to round off the tannic sensation. POLISAC EQUILIBRIUM: Preparation to be used at the refining phase, rich in polysaccharides and in free available mannoproteins. It brings volume and softness; the presence of tannin gives balance and persistence to the palate. PRE-BOTTLING POLISAC AROM: Completely soluble. It favors softness and roundness in wines, enhances freshness, fruity notes and the wine s body. POLISAC RONDEUR: Completely soluble. It corrects excessive thinness and astringency and enhances softness and roundness in wines, also restoring the colloidal balance. POLISAC RAISIN: Completely soluble. It protects and maintains freshness and fruity notes in the wine. It exalts fragrance, volume and softness.

7 TANBLANCHE CRU TANBLANCHE TANROUGE TANNCOLOR TANNFRUITY MACRO-OXYGENATION UVATANN ST TANBLANCHE CRU TANNRED TANNSTRUCTURE MICROTANN MICROTANN PLUS MACRO-OXYGENATION TANBLANCHE CRU TANNALLIER TANNALLIER QVE TANNALLIER DIST TANNAROM UVATANN VN UVATANN BC TANNALLIER ELEGANCE PRE-BOTTLING 2 6 ALCOHOLIC MLF AF + MLF (KINETICS) POLYPHENOLS (mg/l) REACTIVITY

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