AEB GROUP
AEB GROUP *
* *
* * * * * * *
* *
  Oenology
* Tannins * *
* * * * *    
*
*
*
TANNINS
Tannins can be considered as being grape’s natural antioxidants, able to protect the color and aroma compounds from the action of oxidasic enzymes, such as laccase, as well as from the free radicals that are formed from the oxidation of polyphenolic molecules.
The stage between grape crushing and the start of alcoholic fermentation is a crucial one, since considerable quantities of dispersed oxygen are present and tannins extraction from grape skin and pips is hindered because of the scarcity of ethanol content.
This wealth is trapped in the berry, preventing it from protecting the anthocyanins and capturing the oxygen. The anthocyanins, on the other hand, are rapidly extracted from the skins during this stage making them prone to oxidation just as quickly.
The wine maker can avoid this obstacle by adding exogenous tannins which preserve the coloring matter by creating stable bonds, protecting it from oxidations during the breakdown of sugars into alcohol, up to the time when the grape tannins are extracted.
Tannins
CHOOSE THE MOST SUITABLE PRODUCT
Ellagitan
Ellagitan Chêne
Ellagitan Refill
Ellagitan Rouge
Fermotan
Fermotan Blanc
Fermotan Antibotrytis
Gallovin
Gallovit C
Protan Bois
Protan Pépin
Protan Pépin Oxilink
Protan Raisin
Protan Raisin Bridge
Tanéthyl
Tanéthyl UV
Tanéthyl Effe
Taniblanc
Taniquerc
Tanisouple

 
*
*
AEB SPA Via V. Arici 104 - S.Polo - 25134 BRESCIA - tel. +39.030.23071 - fax. +39.030.2307281 - E-mail: info@aeb-group.com
P.IVA 04015140967 - CAP.SOC. € 5.000.000 I.V. - REG.IMP.BS 04015140967 - R.E.A. 452251
*