TANNINS AND BIOLOGICAL IMPROVERS

SOFTNESS REDOX COLOR STRUCTURE AROMAABSORBING ODORS

OF REDUCED

INDIRECTTANBLANCHE CRU

MICROTANN

INDIRECT

INDIRECT

DIRECTUVATANN ST

TANNSTRUCTURE

UVATANN VN

TANNALLIER QVE’

TANNAROM

TANNALLIER

UVATANN BC

TANNALLIER ELEGANCE

TANNALLIER DIST

SOFTNESS VOLUME COLOR STRUCTURE AROMA

DIRECT

INDIRECT

INDIRECT

DIRECT

INDIRECT

DIRECT

INDIRECT

ABSORBING ODORSOF REDUCED

POLISAC AROM

POLISAC RAISIN

POLISAC RONDEUR

SOLUBILITY SOFTNESS VOLUME AROMA

COMPLETE

COMPLETE

COMPLETE

TANBLANCHE: Blend of gallic tannins for the elaboration of white wines.

TANNREDOX: Hydrolysable gallic tannin for the treatment of grape, juice and wine, where it develops an antioxidant and antioxidase activity.

TANNCOLOR: Blend of hydrolysable tannins with high antioxidant potential for red and white wines processing.

TANROUGE: Blend of condensed and hydrolysable tannins for stabilization and protection of color in red wines.

TANNRED: Blend of hydrolysable and condensed tannins, extracted from grape seeds, designed to stabilize and protect color.

MICROTANN: Blend of hydrolysable tannins from pure oak, designed for color stabilization, control of the oxidative/reductive state of wine and the improving of the structure. Recommended at devatting and throughout the course of aging in occasion of racking.

TANNFRUITY: Condensed tannin, to be used in vinification and at devatting; it enhances the fruity sensation with prominent notes of cherry and red fruits; excellent for protecting and stabilizing color during the first phases of extraction.

UVATANN ST: Blend of grape-seeds tannins; it stabilizes the color and strengthens the structure. Excellent for refining also in rosé and white wines.

MICROTANN PLUS: Blend of grape-seeds and hydrolysable tannins designed to complete the structure and for color stabilization in red wines; to be combined with micro-oxygenation.

TANNSTRUCTURE: Blend of hydrolysable tannins to be used after devatting and after Malo-Lactic Fermentation (MLF). It completes the wine’s structure and controls the oxygen activity in preventing conditions of reduction.

TANNALLIER: Tannin extracted from “Marrain” French wood; ideal for the refining and the finishing of the wine.

TANNALLIER QVE’: Blend of the best French oak wood, very sweet. Excellent in the finishing phase, it increases the vanilla notes.

TANNALLIER DIST: This is an oak tannin of particular aromatic elegance, designed for refining and pre-bottling treatment. It brings improvements in structure, in wine’s aroma and color.

TANNALLIER ELEGANCE: Tannin extracted from valuable woods, ideal for the finishing of great red and white wines.

UVATANN BC: Blend of grape-skin tannins designed for the increase of structure, stabilization of color in association with micro-oxygenation and for a better finishing phase in wood.

UVATANN VN: Blend of grape-seeds tannins with low surface charge. Ideal for its contribution in structure and for stabilization of color in combination with micro-oxygenation.

REFIN

ING

PRE-B

OTTLIN

GFERM

EN

TATIO

N

TARGET LONGEVITY - PROTECTION FROM “LIGHT STRESS”

TANBLANCHE CRU: Blend of tannins with a high reactivity to oxygen, designed for aromas protection and for a longer shelf-life of white and rosé wines. It can be used from vinification to bottling.

TANNAROM: Condensed tannin, to be used in the final stages of refinement, perfect for enhancing the most fresh and fruity aromas; brings softness and volume, extending the wine’s shelf-life.

• AROMATIC UVA

• TANNREDOX

• TANBLANCHE

• TANBLANCHE CRU

• TANNALLIER

• UVATANN VN

• TANNALLIER DIST

• UVATANN BC• TANNREDOX

• TANNCOLOR

• TANROUGE

• TANNRED

• TANNFRUITY

• UVATANN ST

• TANROUGE

• MICROTANN

• TANNRED

• MICROTANN PLUS

• TANNSTRUCTURE

• TANNSTRUCTURE

• UVATANN ST

MACERATIONFERMENTATION

END OF FERMENTATIONREFINING

PRESSINGDEVATTING

FERMENTATION

PRE-BOTTLING

REFINING

• TANBLANCHE

• TANNSTRUCTURE

• TANBLANCHE CRU

• POLISAC EXTRAWHITE

• POLISAC WHITE

• SAVOURY SOFT

• POLISAC EQUILIBRIUM

• POLISAC STRUCTURE

• POLISAC EXTRARED

• POLISAC RED

AFTER 8-12 HOURS FROM YEAST INOCULATION,IT IS RECOMMENDED TO APPLY 4 mg/l OF OXYGEN

IN CONTINUOUS MODE FOR 12-24 HOURS.

FROM HALF FERMENTATION ON, IF THERE ARE ODORSOF REDUCED, IT IS RECOMMENDED TO APPLY 1-2 mg/l

OF OXYGEN FOR WHITE WINES AND 2-3 mg/lOF OXYGEN FOR REDS

• POLISAC RAISIN

• POLISAC RONDEUR

• POLISAC AROM

• TANNALLIER ELEGANCE

• TANNALLIER QVE’

• TANNAROM

• TANNAROM

• MICROTANN PLUS

• TANNFRUITY

• UVATANN ST

• TANNALLIER QVE

• MICROTANN

DOSAGE 0,5-2 MG/L PER MONTH,ACCORDING TO PRODUCT AND OPERATIVE MODES

• TANBLANCHE CRU

• UVATANN BC

TANNINS and BIOLOGICAL IMPROVERS

ACCORDING TOIN VINIFICATION

EVER INTEC

• AROMATIC UVA

• TANNREDOX

• TANBLANCHE

• TANBLANCHE CRU

• TANNALLIER

• UVATANN VN

• TANNALLIER DIST

• UVATANN BC• TANNREDOX

• TANNCOLOR

• TANROUGE

• TANNRED

• TANNFRUITY

• UVATANN ST

• TANROUGE

• MICROTANN

• TANNRED

• MICROTANN PLUS

• TANNSTRUCTURE

• TANNSTRUCTURE

• UVATANN ST

MACERATIONFERMENTATION

END OF FERMENTATIONREFINING

PRESSINGDEVATTING

FERMENTATION

PRE-BOTTLING

REFINING

• TANBLANCHE

• TANNSTRUCTURE

• TANBLANCHE CRU

• POLISAC EXTRAWHITE

• POLISAC WHITE

• SAVOURY SOFT

• POLISAC EQUILIBRIUM

• POLISAC STRUCTURE

• POLISAC EXTRARED

• POLISAC RED

AFTER 8-12 HOURS FROM YEAST INOCULATION,IT IS RECOMMENDED TO APPLY 4 mg/l OF OXYGEN

IN CONTINUOUS MODE FOR 12-24 HOURS.

FROM HALF FERMENTATION ON, IF THERE ARE ODORSOF REDUCED, IT IS RECOMMENDED TO APPLY 1-2 mg/l

OF OXYGEN FOR WHITE WINES AND 2-3 mg/lOF OXYGEN FOR REDS

• POLISAC RAISIN

• POLISAC RONDEUR

• POLISAC AROM

• TANNALLIER ELEGANCE

• TANNALLIER QVE’

• TANNAROM

• TANNAROM

• MICROTANN PLUS

• TANNFRUITY

• UVATANN ST

• TANNALLIER QVE

• MICROTANN

DOSAGE 0,5-2 MG/L PER MONTH,ACCORDING TO PRODUCT AND OPERATIVE MODES

• TANBLANCHE CRU

• UVATANN BC

TANNINS and BIOLOGICAL IMPROVERS

POLISAC RED: Biological improver to be used at beginning of fermentation. Designed for round and smooth red wines, which will have a stable color already at the end of alcoholic fermentation.

POLISAC EXTRARED: Fermentation aid, rich in polysaccharides; it’s a yeast derivate and contains condensed and hydrolysable tannins. It enhances the structure, protects color and brings volume and softness.

POLISAC WHITE: Biological improver to be used in fermentation for soft, fruity and fresh white wines.It shortens the time for refining.

POLISAC EXTRAWHITE: Fermentation aid with high antioxidant capacity for protection of aromas and freshness in white wines. It brings volume and softness to wine.

FERM

EN

TATIO

N

SAVOURY SOFT: Preparation based on yeast walls with betaglucanase; it yields gustative fullness, prevents the risk of odors coming from sulfur derivates and helps in adsorbing them if already present.

POLISAC STRUCTURE: Preparation based on yeast walls, designed to improve the gustative structure and to round off the tannic sensation.

POLISAC EQUILIBRIUM: Preparation to be used at the refining phase, rich in polysaccharides and in free available mannoproteins. It brings volume and softness; the presence of tannin gives balance and persistence to the palate.

REFIN

ING

POLISAC AROM: Completely soluble. It favors softness and roundness in wines, enhances freshness, fruity notes and the wine’s body.

POLISAC RONDEUR: Completely soluble. It corrects excessive thinness and astringency and enhances softness and roundness in wines, also restoring the colloidal balance.

POLISAC RAISIN: Completely soluble. It protects and maintains freshness and fruity notes in the wine. It exalts fragrance, volume and softness.P

RE-B

OTTLIN

G

2 6 2040

6080

100120

140160

180200

AF + MLF (KINETICS)

POLYPHENOLS (mg/L)

REACTIVITY

A

L

C

O

H

O

L

I

C

M

L

F

PRE-BOTTLING

TANNALLIERTANNALLIER QVE’TANNALLIER DISTTANNAROMUVATANN VNUVATANN BCTANNALLIER ELEGANCE

TANNRED

MACRO-OXYGENATION

TANNSTRUCTURE

MICROTANN PLUSMICROTANN

MACRO-OXYGENATION

TANBLANCHE

TANBLANCHE CRU

TANBLANCHE CRU

TANBLANCHE CRU

UVATANN ST

TANROUGETANNCOLORTANNFRUITY

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