Tanéthyl Effe is an association of ellagic and proanthocyanidinic tannins extracted from grape pips by means of a patented system, able to grant components’ purity and action effectiveness.
The always more frequent choice towards modern color extraction techniques, such as pre-fermentative cold maceration, “flash détente” and utilization of carbonic snow, is directed to the quick and delicate extraction of anthocyanins, going to markedly increase the quantity of red pigments in the first maceration stages.
The utilization of Tanéthyl Effe in the first fermentation stages is particularly useful because it brings about a suitable quantity of acetaldehyde (ethanal) proportional to the present polyphenols and otherwise absent because of the poor ethanol presence.
As widely shown by many scientific studies, the presence of ethanal decisively facilitates the building of anthocyanidine/proanthocyanidine complexes absorbing the light at a wavelength between 520 and 620 nm and thus enabling the natural color evolution in wines. The experimental trials clearly showed that in the absence of a suitable ethanal quantity, a higher adsorption at 420 nm and the early appearance of orange hues take place.
The addition of Tanéthyl Effe to the must rich in anthocyanins quickly and spontaneously leads to the building of tannin/anthocyanin combinations with a more marked violet hue.
The utilization of Tanéthyl Effe preserves the coloring matter from the action of SO2 and protects it from problems deriving from high pH changes, responsible, in certain environments, for the lack of important anthocyanin fractions even before the end of the alcoholic fermentation, with a serious damage to the wine quality.
In rosé wines, the utilization of Tanéthyl Effe grants stability as far as both the different pink-violet tones and the bouquet of the complex flower aromas are concerned. Thanks to the tannin action, they are preserved complete in fineness and in the balanced and non sickening persistence.