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Most wines benefit form the addition of tannins, provided
that the treatment is carried out at an appropriate time.
Tannins are natural substances originating
from plants, and produced by extraction from various botanical
species using hot water, steam, alcohol or other solvents.
Chemically, tannins can be divided into
2 major groups:
1. Condensed tannins (proanthocyanidins)
- tannins from grapes
2. Hydrolyzable tannins - tannins from plants other than grapes
Support and Information
Support is available to individual winemakers
with:
 Confidential
technical and product application service
Technical
and analytical support
Blending
recommendations for specific applications
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