Wine Making Tannin

This product replaces our TAN120 - Tannin VR Supra Enological tannins offer the winemaker the possibility to add refined, highly-bindable tannin to your wine at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal/herbaceous characteristics and perceived astringency. We offer four types of oenolgical tannins, two for use during fermentation, and two for use during the aging phase. How Fermentation Tannins Work Designed specifically for North American red wine fermentations, Scott'Tan FT Rouge is composed of exotic wood and chestnut tannins. These highly reactive tannins bind with anthocyanins (color compounds) in the first 3-4 days of fermentation. If sufficient natural tannins are not present in must, anthocyanins may precipitate, resulting in a loss of color. Using an enzyme like Lallzyme EX in conjunction with FT Rouge can enhance this binding of color. The continual bonding going on throughout the ferment will also improve the mid palate structure and help either significantly reduce or eliminate vegetal/herbaceous characters. Tannin additions at this early stage prove to be most efficient and are better integrated into the wine. Important!: If being used in conjunction with one another, tannins should be added 6-8 hours after the addition of the enzymes or you run the risk of having the tannins reacting with and removing the enzymes before they have had a chance to do their job!. To Use Sprinkle directly onto must and either mix well with your punch down tool or pump over to ensure thorough mixing. If adding to the wine post-fermentation we recommend allowing 3-6 weeks for full integration before racking, fining, filtering or bottling. Recommended dosage rate: 0.8-1.9 g/gal. Use at an initial rate of 1.3 gram per gallon during punch down/pump over. If you want additional tannin add at a rate of .25 g/gal. A rough approximate of weight is 1 tsp = 2.4 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates. Unopened the shelf life is 5 years at 18ºC(65ºF).

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This product replaces our TAN150 - Tannin Galalcool Enological tannins offer the winemaker, cider maker, or mead maker the possibility to add refined, highly-bindable tannin at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal/herbaceous characteristics and perceived astringency. We offer four types of oenolgical tannins, two for use during fermentation, and two for use during the aging phase. Protection & Improved Structure! Designed for white/rose wine fermentations (including fruit wines, ciders, and mead), Scott'Tan FT Blanc Soft is a specially formulated, colorless tannin derived from Gall Nuts. When used at the beginning of the fermentation, FT Blanc Soft helps provide protection from oxidation so more of the wines delicate aromas and flavors are preserved. In addition, FT Blanc Soft's continual bonding going on throughout the fermentation improves mouthfeel and help significantly reduce or eliminate vegetal/herbaceous characters and bitterness. FT Blanc Soft imparts a perception of sweetness without contributing any sugars, along with a low-level, beneficial minerality. Note: FT Blanc Soft can also be used as an ageing tannin post-fermentation as well! To Use Add directly to the grapes at the crusher or to the juice/wine. Mix thoroughly to ensure homogenization. Note: If using FT Blanc Soft as an aging tannin, final addition should be made 3-6 weeks before bottling to allow for complete polymerization and settling. Recommended dosage rate: 0.2-0.6 g/gal (5-15 g/hL) A rough approximate of weight is 1 tsp = 2.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

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This product replaces our TAN130 - Tan'Cor Enological tannins offer the winemaker the possibility to add refined, highly-bindable tannin to your wine at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal/herbaceous characteristics and perceived astringency. We offer four types of oenolgical tannins, two for use during fermentation, and two for use during the aging phase. Aging tannins Tannin Complex is a tannin that is added post fermentation to improve the overall structure and to help protect the wine from oxidation during aging. It is composed of proanthocyanidins and ellagic tannins that integrate easily into young wines. Tannin Complex was specially developed to add structure and a soft mid palate to premium red wines without harshness or a forward oak finish. It can also enhance the varietal fruit character while adding complexity to the finish. Helps stabilize wines by improving the polyphenolic composition. It is especially useful when aging wines in older tannin-leached barrels and with full, fruity, lower tannin varietals like Syrah and Zinfandel. To Use: While racking or stirring, add Tannin Complex to the wine incrementally. Mix well to ensure homogeneity. Final addition should be made 3-6 weeks before bottling to allow for complete polymerization and settling. Use at the rate of 0.20-1.14 g/gal (5-30 g/hL) prior to aging. A rough approximate of weight is 1 tsp = 3.1 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

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This product replaces our TAN140 - Tannin Plus Enological tannins offer the winemaker the possibility to add refined, highly-bindable tannin to your wine at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal/herbaceous characteristics and perceived astringency. We offer four types of oenolgical tannins, two for use during fermentation, and two for use during the aging phase. Aging Tannins Tannin Riche Extra is a preparation of 100% American oak tannin that has been lightly toasted to impart a soft, aromatic character while enhancing the structure and organoleptic complexity of a wine. Tannin Riche Extra is a great tool for imparting hints of coconut, a heightened vanillin oak character and a smooth finish to your wines. Although designed for fine-tuning a wine, Tannin Riche Extra still maintains the regular properties associated with the use of tannins such as helping with clarification, stability, oxidation, and aging. Works well in conjunction with low doses of other tannins (i.e: Tannin Complex & FT Blanc Soft). To Use: Dissolve the tannin in 10 times its weight in warm water (95F/35C). Add to the wine during a punch-down or pump-over for good mixing. Addition of Tannin Plus should be made a minimum of three weeks before bottling. Recommended dosage: 0.2-0.4 g/gal A rough approximate of weight is 3/4 tsp = 1 gram. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

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Enological tannins offer the winemaker the possibility to add refined, highly-bindable tannin to your wine at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal/herbaceous characteristics and perceived astringency.  New Liquid Oak Tannins produced by Toasted Oak Inc. are water based, French Oak Tannin concentrates, designed to easily integrate smooth and flavorful oak character into a wine, without the cost or hassle of traditional oak barrels. While powdered tannins are similarly cost effective, there will be some loss of flavor and texture due to the high temperatures necessary to evaporate all liquid out. Liquid Oak Tannins are the perfect balance of oak barrel flavor, and pure tannin cost. Aside from the beneficial flavor impact of these products, they are also easier to add to the wine and assure even dilution. These Liquid Oak Tannins are for red and white wines. Please do bench trials carefully when considering their use in white wines. Additions may cause filterability(and stability) changes. Do not exceed 30% of normal red wine dosing for white wines. Fruit Enhancer Plus has more proanthocyanidic tannin components to emphasize a ripe berry character and a fruity, aromatic style.  It has to be carefully dosed as it will have a strong influence on the existing character of the wine.  Works best on red wine to accentuate a ripe berry character (Black Cherry character). A 4 oz bottle of Fruit Enhancer Plus will treat 125 gallons of wine with a low dosage, or 47 gallons at a high dosage.  Please see the Documents tab above for additional information as well as Bench Trial procedure.

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Enological tannins offer the winemaker the possibility to add refined, highly-bindable tannin to your wine at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal/herbaceous characteristics and perceived astringency.  New Liquid Oak Tannins produced by Toasted Oak Inc. are water based, French Oak Tannin concentrates, designed to easily integrate smooth and flavorful oak character into a wine, without the cost or hassle of traditional oak barrels. While powdered tannins are similarly cost effective, there will be some loss of flavor and texture due to the high temperatures necessary to evaporate all liquid out. Liquid Oak Tannins are the perfect balance of oak barrel flavor, and pure tannin cost. Aside from the beneficial flavor impact of these products, they are also easier to add to the wine and assure even dilution. These Liquid Oak Tannins are for red and white wines. Please do bench trials carefully when considering their use in white wines. Additions may cause filterability(and stability) changes. Do not exceed 30% of normal red wine dosing for white wines. Mocha has 10 g of tannin / liter of concentrate.  It brings out the character of a heavy toast barrel, slightly smoky with chocolate-coffee undertones A 4 oz bottle of Mocha Liquid Tannin will treat 47 gallons of wine with a low dosage, or 32 gallons at a high dosage.  Please see the Documents tab above for additional information as well as Bench Trial procedure.  

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This product replaces our TAN150 - Tannin Galalcool Enological tannins offer the winemaker the possibility to add refined, highly-bindable tannin to your wine at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal/herbaceous characteristics and perceived astringency. We offer four types of oenolgical tannins, two for use during fermentation, and two for use during the aging phase. Protection & Improved Structure! Designed for white/rose wine fermentations (including fruit wines and mead), Scott'Tan FT Blanc Soft is a specially formulated, colorless tannin derived from Gall Nuts. When used at the beginning of the fermentation, FT Blanc Soft helps provide protection from oxidation so more of the wines delicate aromas and flavors are preserved. In addition, FT Blanc Soft's continual bonding going on throughout the fermentation improves mouthfeel and help significantly reduce or eliminate vegetal/herbaceous characters and bitterness. FT Blanc Soft imparts a perception of sweetness without contributing any sugars, along with a low-level, beneficial minerality. Note: FT Blanc Soft can also be used as an ageing tannin post-fermentation as well! To Use Add directly to the grapes at the crusher or to the juice/wine. Mix thoroughly to ensure homogenization. Note: If using FT Blanc Soft as an aging tannin, final addition should be made 3-6 weeks before bottling to allow for complete polymerization and settling. Recommended dosage rate: 0.20-0.60 g/gal (5-15 g/hL) A rough approximate of weight is 1 tsp = 2.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

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Finishing Tannin that enhances sweetness perception and roundness in low-alcohol or reduced-alcohol wines Improves aromatic integration and boosts fruit expression Reduces vegetal and bitter notes common in underripe grapes Provides a smooth, full mouthfeel without contributing oak character Can compensate for the structural loss often associated with dealcoholization EnartisTan Unico 3 is specifically formulated to improve balance, aroma, and texture in wines with reduced alcohol content. By softening edges and enhancing mid-palate body, it helps recreate the sensory impact that is often diminished during alcohol reduction. Its proprietary blend of ellagic tannins contributes no oak flavor, allowing varietal and fruity notes to shine while rounding out acidity and bitterness. Particularly valuable in wines made from underripe grapes or those undergoing alcohol adjustment, Unico 3 restores harmony and structure in a way that supports freshness and drinkability. Protocol for Use Unico 3 should be added during aging or prior to bottling. Dissolve in 10 parts wine or warm water, mix thoroughly into the wine, and allow 3–5 days for integration. Bench trials are highly recommended to determine optimal dosage based on the degree of alcohol reduction and wine style. Usage Rate Recommended dosage is 2–15 g/hL, depending on the desired sensory enhancement. — 0.02–0.15 g/L — 0.076–0.57 g/gallon Use at the lower end for light or delicate wines and increase the dose for wines requiring greater palate restoration or softness.  

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Finishing Tannin that enhances fruit expression and freshness in red and rosé wines Contributes roundness and softness without adding oak character Improves wine stability and protects against oxidation during aging Reduces aggressive phenolics and green tannins Ideal for refining texture and boosting aromatic intensity in young wines EnartisTan Unico 2 is a naturally extracted, highly reactive ellagic tannin formulated to support and enhance fruit-driven wine styles. Unlike oak-based tannins, Unico 2 does not impart woody or toasted notes, making it an excellent choice for winemakers seeking to amplify red fruit aromas, add softness, and reduce harshness in red or rosé wines. Its high reactivity with oxygen contributes to increased oxidative stability, helping preserve freshness over time. Unico 2 is particularly well suited for wines made without barrel aging or those requiring a gentle tannic lift without changing the aromatic profile. It is often favored by winemakers who want to fine-tune mouthfeel and structure while preserving varietal purity. Protocol for Use: Unico 2 is typically added during maturation or in pre-bottling stages. Dissolve the tannin in 10 parts wine or warm water before adding to the tank. Mix thoroughly and allow 3–5 days for the tannin to integrate before bottling or filtration. Always perform bench trials to determine the ideal dosage for your specific wine. Usage Rate: Recommended dosage is 2–20 g/hL, depending on wine style and desired effect. That is equivalent to: — 0.02–0.2 g/L — 0.076–0.76 g/gallon Use lower doses for rosé or light red wines and higher rates for structured reds needing refinement and aromatic support.  

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Finishing Tannin that enhances mid-palate volume and aromatic complexity in red wines Balances structure by integrating polymerized oak tannins with wine tannins Reduces astringency while promoting a smooth, round mouthfeel Stabilizes color and improves antioxidant capacity during aging Ideal for use in premium red wines requiring subtle oak character without barrel aging EnartisTan Unico 1 is a highly polymerized oak-derived tannin formulated to enhance structure, texture, and aromatic depth in red wines. Its composition mirrors the tannin profile of seasoned oak barrels, making it ideal for fine-tuning wines that need mid-palate weight, softness, or aromatic lift without introducing green or bitter notes. Unico 1 integrates seamlessly with the wine’s phenolic matrix, rounding out mouthfeel while reducing aggressive or coarse tannins. Its use promotes color stability and oxidative protection, especially during long-term aging. Unlike lower-grade tannins, Unico 1 offers refined elegance and consistency, which is why it's preferred by winemakers aiming to elevate premium lots without the variability of barrel aging. Protocol for Use: Unico 1 can be used during maturation or before bottling. Dissolve the tannin in 10 parts wine or warm water before addition, and mix thoroughly into the tank. Allow at least 3–5 days for the tannin to integrate before filtration or bottling. Bench trials are strongly recommended to determine ideal dosage and evaluate impact on taste and structure. Usage Rate: Recommended dosage is 5–30 g/hL depending on wine style and target structure. That is equivalent to: — 0.05–0.3 g/L — 0.19–1.14 g/gallon Start with lower doses for delicate reds or wines with existing oak influence, and increase for structured reds needing volume and polish.  

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Whether you're working with Pinot Noir, Tempranillo, or Bordeaux varietals, Pro Tinto offers a more refined and integrated approach to fermentation tannin use It's not just about adding structure—it's about elevating the entire fermentation profile Advanced fermentation tannin with built-in balance Pro Tinto by Enartis is a next-generation fermentation tannin formulated specifically for red winemaking. It combines a carefully balanced blend of ellagic and condensed tannins with naturally derived mannoproteins, offering a unique advantage: powerful color and structure development with built-in softness and integration. Designed for use at the start of fermentation, Pro Tinto enhances the binding of grape anthocyanins, significantly improving long-term color stability. At the same time, it contributes mid-palate structure without the harshness or drying sensation often associated with seed tannins or traditional condensed tannin products. What Sets Pro Tinto Apart: Most fermentation tannins provide structure and some antioxidant benefit, but few address the risk of over-extraction or unbalanced mouthfeel. Pro Tinto goes further: Mannoproteins in the formula naturally soften perception of tannin, improving roundness and early drinkability without sacrificing age-worthiness. Stronger color fixation than standard grape seed or oak-derived tannins due to precise polymerization with anthocyanins. Lower sensory aggression, reducing the need for corrective fining later in the process. Better aromatic retention, helping preserve delicate fruit and floral notes during active fermentation. Why Winemakers Choose Pro Tinto: Pro Tinto is ideal for premium red wine fermentations where elegance, structure, and aromatic integrity are critical. The inclusion of mannoproteins provides a built-in layer of polish—supporting wines that are more complete straight out of the fermenter.  

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Upgrade your bottling protocol with Enartis Hideki—the all-in-one solution for modern wine protection Cleaner labels. Longer shelf life. Better wine The ultimate natural wine protector Protect your wine at bottling with the power of next-generation tannins. Enartis Hideki is a premium, multifunctional tannin blend engineered to provide exceptional protection against oxidation, metal-catalyzed spoilage, and microbial instability—without the need for high SO₂ additions. Crafted from a proprietary mix of gallotannins and ellagitannins, Hideki binds metals, suppresses spoilage organisms, and enhances wine longevity—all while preserving delicate aromatics and mouthfeel. It’s ideal for winemakers seeking a clean-label solution for modern consumers, or those reducing sulfur use in natural, organic, or low-intervention winemaking. Why Winemakers Choose Hideki: Antioxidant Defense Shields against oxygen damage during bottling and early bottle aging. Metal Chelation Binds iron and copper ions that accelerate oxidation and haze formation. Microbial Control Reduces spoilage risk from Brettanomyces and other spoilage microbes—works independently or alongside chitosan. SO₂ Reduction Enables a cleaner label by reducing or replacing sulfur additions without compromising stability. Wide pH Range Consistently effective in both white and red wines, regardless of acidity. When to Use: Ideal for pre-bottling addition after stabilization and prior to final filtration. Effective across a wide range of wine styles—reds, whites, rosés, and even cider. Recommended Dosage: Antioxidant & Aroma Protection: 1–3 g/hL Microbial Suppression: 5–10 g/hL Proven Results: Maintains brightness and fruit character during aging Supports shelf stability in low- or no-SO₂ wines Shown in winery and cider trials to outperform traditional sulfur-based regimens in preserving aroma and microbial safety  

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EnartisTan Skin delivers elegant structure and stability with clean-label confidence Perfect for winemakers seeking balance, clarity, and aromatic purity without compromise Offers grape-derived structure, stability, and freshness EnartisTan Skin is a high-purity, condensed tannin extracted from fresh white grape skins, developed to improve structure, color stability, and aromatic expression in white, rosé, and red wines. Its origin from unfermented grape material makes it exceptionally clean in flavor, while delivering functional benefits during and after fermentation. Ideal for wines with low natural phenolic content or limited maceration, EnartisTan Skin helps round out the palate, protect from oxidation, and reinforce aromatic freshness—without the risk of bitterness or astringency. Key Benefits: Enhances mid-palate structure and softness in white, rosé, and light red wines Stabilizes color and improves protein stability Boosts aromatic freshness by contributing thiol precursors Clean, grape-derived source—neutral in taste and free from off-notes Certified vegan, allergen-free, and compatible with organic winemaking Helps reduce oxidation risk when added post-pressing or pre-aging Recommended Uses: Whites and rosés made with minimal skin contact Red wines from thin-skinned varieties or short maceration Aromatic varietals where fruit expression is a priority Wines intended for aging on lees or with low-intervention protocols Dosage: Use 3–20 g/hL depending on varietal, winemaking style, and desired mouthfeel impact. For best results, dissolve in water or wine (10:1 ratio) before addition and allow adequate contact time prior to racking or bottling.  

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