Tru Tan ib / Integration Boost - 500 gr

When more complexity and better middle palate is desired, trū/tan rf is the product of choice because of its greater contribution to polymerization. It is ideal for balancing the structure of reserve wines. This hydrolysable tannin blend of gallotannins and ellagitannins has a total tannin range from 81% to 86%, it is a perfect product for aging and finishing.

trū/tan fi is a hydrolysable blend of gallotannins and ellagitannins, with a total tannin range of 95% to 99%. This tannin blend was developed with fermentations in mind — its high tannin content helps preserve aromatics in whites and benefits color stability in reds. trū/tan fi is also useful during finishing at lower dosage rates to accentuate fruit by bringing it to the forefront of the aromatic profile. The tannin addition preserves aromatic character through antioxidant reactions and increases overall structure.

Even at the lowest of addition rates, trū/tan vb offers an increase in volume and added roundness to the mouthfeel. The fruit becomes more complex in aroma, which adds sophistication to the finished wine, and the mid-palate is broadened through the preservation of varietal characters. The life of the wine is also extended. This hydrolysable blend of gallotannins and ellagitannins contains between 83% to 88% total tannin and is well suited to both aging and finishing.

trū/tan f2 is a blend of hydrolysable tannins composed of gallotannins and ellagitannins that has a total tannin range from 92% to 97%, making this product ideal for fermentation of red and white musts. It can protect fermentations of grapes infected with molds because it inhibits laccase activity. With this high tannin content, it will prevent oxidation protecting white wines from browning. It improves mouthfeel and texture in white wines and has subtle effects in red wines.

trū/tan vf is a versatile tannin that can be used in any step of the vinification process of red and white wines. This blend of gallotannins and ellagitannins with total tannin from 90% to 95% increases protein stability, improves structure and protects the wines from oxidation during aging. The polyphenolic composition of the wines will be improved and stabilized by the use of trū/tan vf during aging and finishing.

This fermentation tannin is designed to add subtle aromas and a smooth, round mouthfeel to heavier whites and lighter reds. It is a blend of gallotannins and ellagitannins with a total polyphenolic content of 92-97% that will reduce risk of oxidation from botrytis and reduce pyrazines and vegetal character in prone varieties. Use in finishing for delicate oak aromas and increase structure and smoothness in the finish.