Polyphenolic compounds play an important role in wine’s sensory properties, with a proper balance of these compounds contributing to a wine’s enhanced aroma profile and structure.
Wine tannins can be divided into two categories:
• Condensed tannins or proanthocyanidins: TAN Reactive, SuaviTAN, TAN Sutil, Tanicol SUPER, and Tanicol XE offer excellent antioxidant protection and color stabilization. They increase the structure and body of wines, while through their high polymerization capacity, protect a wine’s color stability.
• Hydrolysable tannins or phenolic acids: Galitan, Vinitanon, and Robletan contain gallotannins and ellagitannins, specifically tailored to serve as excellent antioxidants and powerful clarifiers, while preventing risk of overfining. In an acidic environment (i.e. wines), these tannins readily hydrolyze releasing phenolic acids, such as gallic acid, digallic, tannic acid, or ellagic acid. The acid released depends on the botanical species of the extract being used. Their antioxidant properties are remarkable and their ability to facilitate clarification in difficult conditions is due to their strong affinity to proteins.
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