ATPGroup 2024 Wine & Juice Catalog - Catalog - Page 22
TANNINS
TANNINS
Affina Structura
Color-Tan NT
Complete grape tannin extract in its natural form that imparts structure and
mouthfeel.
Formulated for its gentle impact on aromatic and flavor components while
enhancing mouthfeel. Especially desirable when used with more delicate
red grape varietals such as Pinot Noir or Merlot, which are low in natural
tannin content.
• Particularly useful in finished wines where yeast derivatives cannot be used.
• Free of grape protein, so will not decrease protein stability
Application: Use during maturation and aging to manage fine lees, increase
overall stability, and reduce the need for fining.
Recommended Dosage:
White and rose wines: 0.42–1.7 lb/1000 gal (5–20 g/hL)
Red wines: 0.85–2.1 lb/1000 gal (10–25 g/hL)
• A blend of gallic polyphenols, effective antioxidants, and condensed polyphenols, responsible
for the bonding of anthocyanins.
• In early additions, reacts with unstable proteins to provide richness and build balanced
structure in finished wines.
• Secondary addition once fermentation has started promotes bonding of tannins and
anthocyanins, providing optimal color stability.
Packaging: 1kg
Application: Use during fermentation, ideally in two doses at the beginning of
fermentation and 2–3 days later.
Cherry-Tan
Recommended Dosage: 0.5–2 lb/1,000 gal (6–25 g/hL)
Unique composition designed to add complexity and structure to red and rose
wine without imposing itself or ‘blemishing’ the wine.
• Integrates perfectly with the wine’s aromatic profile, enhancing both the fruit and floral bouquet
of the wine.
• Can be used in red and rose wines at any stage.
Packaging: 1 kg, 25 kg
Color-Tan Thermo
Stabilizes color and enhances structure in red wines, particularly with
thermovinification and flash detente.
Application: During fermentation of red wines, this should be done in two
doses on the 2nd and 4th day of fermentation. For rose wines, only one dose
on the 2nd day after the start of fermentation is required.
• Liquid blend of condensed tannins derived from wood.
Recommended Dosage: 0.2 – 0.6 lb/1,000 gal (2 – 7 g/hL)
Application: Use immediately before thermovinification or just after flash detente.
Packaging: 500 g, 1 kg, 5 kg
Recommended Dosage:
Color-Tan Liquid
Produces wines with smooth, full body and rounded structure by reacting with
unstable proteins in the must.
• Extracted from Quebracho (condensed tannin) and chestnut (hydrolysable tannin).
• Recommended for robust red such as Cabernet Sauvignon, Zinfandel, etc.
• Stabilizes color and inhibits the browning associated with Botrytis-affected grapes.
Application: Use during fermentation, ideally in two doses; at the beginning of
fermentation and 2–3 days later.
Recommended Dosage:
Powder: 1–2 lb/1,000 gal (10–25 g/hL)
Liquid: 2–4 lb/1,000 gal (25–50 g/hL)
Packaging: 1 kg, 25 kg, 25 kg
• Binds with and stabilizes high concentrations of anthocyanins.
• Also preserves aromas and reduces off-flavors
Thermovinification/Flash Detente: 1500 – 2000 ml/ton
High temperature fermentation (79 – 90° F): 100 – 200 ml/ton
Packaging: 25 kg
Gallic-Tan
Protects juice and wine from standard oxidation and the effects of Botrytisinfected grapes.
• Acts as an aid during clarification to enhance fruit character in white wines.
• Reduces the activity of laccase and tryosinase, lowering the risk of oxidation.
• Can be added to heavily Botrytis-affected reds in conjunction with Color-Tan.
Application: Use at any stage that a wine may be exposed to oxidation or on
Botrytis-affected fruit.
Recommended Dosage: 0.4–1.2 lb/1,000 gal (5–15 g/hL)
Packaging: 500 g, 1 kg, 25 kg
ENOLOGY
PRODUCTS
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