Scott's Lab (former version) tannin page

TANIN VR SUPRA #15041 1 kg     #15040 5 kg     #15320 500 g   Tanin VR Supra is composed of proanthocyanidic and ellagic tannins specifically formulated for use during red wine fermentation. These highly reactive tannins bind with anthocyanins in the first 3-4 days of fermentation. If sufficient indigenous tannins are not present at this time, the anthocyanins may drop out, resulting in color loss. Adding Tanin VR Supra at the start of fermentation, before indigenous tannins are available, increases color stability. Using enzymes like Color Pro, Lafase HE or Lafase HE Grand Cru, can enhance this effect. The ongoing polymerization can improve the middle palate structure and help significantly reduce or eliminate vegetal/herbaceous character. When using Tanin VR Supra in conjunction with enzymes it is best to add the enzymes at the crusher and wait six to eight hours before adding the tannin. Bench trials for a tannin addition during fermentation are impractical. Our recommendation is to begin adding an initial amount (depending on variety) of 1.6 lb/1000 gal (200 ppm), during a pumpover. If additional tannin is desired, the winemaker should make additions in increments of 0.5 lb/1000 gal (63 ppm) in subsequent pumpovers. The aging period will continue to polymerize the tannins. Recommended Dosage:     Red Must: 50-400 ppm 0.42-3.2 lb/1000 gal (5-40 g/hL)     Red Wine: 50-300 ppm 0.42-2.4 lb/1000 gal (5-30 g/hL)   §                                 Tanin VR Supra (PDF) TANIN VR SUPRA NF #15436 1 kg     #15435 5 kg   Tanin VR Supra NF is a new formulation of the original Tanin VR Supra. It is composed only of oak ellagic tannin. Tanin VR Supra NF was developed for those who do not want chestnut hardwood tannins in their wine. It is especially effective in Pinot Noir wines where bitterness in the finish may be more easily detected. Although chestnut hardwood is more reactive than oak, they work equally well in the fermenter. When using Tanin VR Supra NF in conjunction with enzymes it is best to add the enzymes at the crusher and wait six to eight hours before adding the tannin. As noted for standard Tanin VR Supra, bench trials for tannin additions during fermentation are impractical. Our recommendation is to begin adding an initial amount (depending on variety) of 1.6 lb/1000 gal (200 ppm) during a pumpover. If additional tannin is desired, the winemaker should make additions in increments of 0.5 lb/1000 gal (63 ppm) in subsequent pumpovers. The aging period will continue to polymerize the tannins. Recommended Dosage:   Red Vinifera Must 300-500 ppm 2.4-4.0 lb/1000 gal (30-50 g/hL)     Non-vinifera Must 400-600 ppm 3.2-4.8 lb/1000 gal (40-60 g/hL)     Fruit Wine 200-500 ppm 1.6-4.0 lb/1000 gal (20-50 g/hL)   BIOTAN #15320 500 g   Biotan can be added to the must when grapes are low in indigenous tannin or after alcoholic fermentation to balance a tannin Biotan is condensed tannin derived entirely from grape skins and seeds. It has low astringency and high polyphenolic richness. deficiency, to stabilize color, or to serve as an antioxidant. Recommended Dosage:     Red Must: 50-400 ppm 0.42-3.2 lb/1000 gal (5-40 g/hL)     Red Wine: 50-300 ppm 0.42-2.4 lb/1000 gal (5-30 g/hL)   §                                 Biotan (PDF) TAN'COR #15440 1 kg     #15441 5 kg   Tan'Cor was developed for addition to red wine post-fermentation to improve overall structure and to help protect the wine from oxidation during aging. It is composed of proanthocyanidins and ellagic (oak duramen) tannins that integrate easily into young wine. Tan'Cor seems to balance well with full, fruity wines like Syrah and Zinfandel. It also is useful in intense, up-front fruity Cabernet Sauvignon and any wine that noticeably lacks smooth tannin structure. Recommended Dosage:     Prior to Barrel Aging Red Wine: 100-300 ppm 0.83-2.4 lb/1000 gal (10-30 g/hL)     Prior to Bottling (3-6 weeks): 30-100 ppm 0.24-0.83 lb/1000 gal (3-10 g/hL)   §                                 Tan'cor (PDF) TAN'COR GRAND CRU #15430 1 kg   For those who prefer a tannin structure with even greater polymerization and refinement, Tan'Cor Grand Cru is the tannin of choice. It was developed to add structure to premium red wines without harshness or a forward oak finish. Due to a unique extraction process, Tan'Cor Grand Cru further enhances softer middle palate when compared to Tan'Cor. It can also enhance varietal fruit character that may have been masked and add complexity to the finish. Tan'Cor Grand Cru will help stabilize wines by improving the polyphenolic composition. The anti-oxidative character of Tan'Cor Grand Cru may allow for the use of less sulfur dioxide. It is especially beneficial when aging wines in older, tannin leached barrels. Tannin reinforcement also helps microbiological management during barrel aging. Recommended Dosage:     Prior to Barrel Aging Red Wine: 100-300 ppm 0.83-2.4 lb/1000 gal (10-30 g/hL)     Prior to Bottling (3-6 weeks): 50-100 ppm 0.42-0.83 lb/1000 gal (5-10 g/hL)   **Tan'Cor, Tan'Cor Grand Cru, and Biotan tannins are best used prior to barrel aging. This encourages the tannin integration in the wine over time. These tannins may also dramatically improve a red wine when added prior to bottling. At this stage, they should be added at least six weeks prior to bottling to allow full reaction and polymerization. Successful additions can be made closer to bottling but this may result in less throughput during filtration. §                                 Tan'cor Grand Cru (PDF) QUERTANIN #15045 500 g     #15046 1 kg   To introduce oak character in wines, an addition of pure oak tannin may be beneficial. Quertanin is extracted from oak trees grown in the Limousin region of France . It contributes wood nuances without toasty or smoky character. This finishing tannin is a strong antioxidant and can increase the complexity of the wine finish. It will not, however, increase middle palate. Quertanin contributes to color preservation, especially when old barrels are used during aging. Recommended Dosage:     Red Wine: 100-200 ppm 0.83-1.6 lb/1000 gal (10-20 g/hL)     White Wine: 50-100 ppm 0.42-0.83 lb/1000 gal (5-10 g/hL)   §                                 Quertanin (PDF) QUERTANIN EFFERVESCENT TABLETS #15355 36/Box   Barrels are expensive to replace.  This highly purified extract of Limousin oak extends barrel life by adding ellagic (oak) tannins.  The tannin itself contributes wood nuances without toasty or smoky character and increases the complexity of the wine finish.  The effervescent action of the tablets self-mixes the dose and protects the wine from oxidation.  In red wines, add at the beginning of aging (see table below) and adjust according to taste.  It can also be used in white wine during barrel or lees aging. Recommended Dosage (red wine): Initial Dose Subsequent Addition   One Year Old Barrels 1 Tablet 1 Tablet Every 2-3 Months   Used Barrels > 1 Year 2 Tablets 1 Tablet Every Month   Tank 1-2 Tablets/hL 1 Tablet/hL every 2-3 months TANIN PLUS #15466 500 g   Tanin Plus is a soluble wood tannin extracted from toasted American oak. It works in much the same manner as Quertanin but with an additional vanillin oak character and smooth finish. Tanin Plus works well in combination with other tannins (Tan'Cor, Galalcool) in very low doses. Recommended Dosage:     Red Wine: 100-200 ppm 0.83-1.6 lb/1000 gal (10-20 g/hL)     White Wine: 50-100 ppm 0.42-0.83 lb/1000 gal (5-10 g/hL)   §                                 Tanin Plus (PDF) TANIN GALALCOOL #15445 1 kg   Tanin Galalcool is derived from the gall nut of oak trees. It is referred to as a "white fluffy tannin" due to the color and nature of the product. It was specifically developed for addition to white wines because it is colorless. Tanin Galalcool is recommended for use on grapes that have Botrytis, other molds, or rot. It inhibits laccase activity, prevents oxidation and protects the must against browning. This tannin may be used in red wines when very subtle changes are desired. Recommended Dosage:     White Juice: 50-150 ppm 0.42-1.2 lb/1000 gal (5-15 g/hL)     White Wine 50-300 ppm 0.42-2.4 lb/1000 gal (5-30 g/hL)     Red Wine: 50-300 ppm 0.42-2.4 lb/1000 gal (5-30 g/hL)   §                                 Tanin Galalcool (PDF) TANIN GALALCOOL SP #15450 1 kg   Tanin Galalcool SP (Soft Palate) is similar to Tanin Galalcool and contributes an additional character of softness and fullness on the palate. While not increasing sugar, Tanin Galalcool SP gives a perception of sweetness while improving mouthfeel and texture in white wines. This tannin may be used in red wines when very subtle changes are desired. Recommended Dosage:     White Juice: 50-150 ppm 0.42-1.2 lb/1000 gal (5-15 g/hL)     White Wine 50-300 ppm 0.42-2.4 lb/1000 gal (5-30 g/hL)     Red Wine: 50-300 ppm 0.42-2.4 lb/1000 gal (5-30 g/hL)   §                                 Galalcool SP (PDF)

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