Tannins and wood
Trade Name
|
Product |
Oenological advantage |
Dose |
Obligations |
Œnoconseil’s recommendations |
Protanin R |
Proanthocyanidic tannins |
Inhibits laccase.
|
10 – 30 g/hl Dose determined according to the amount of laccase. |
|
Addition must be done in two times : first half when putting the must into vats, second half at mid alcoholic fermentation. |
Softan V |
Catechic tannins, polysaccharides |
Stabilises colour and brings roundness.
|
20 – 40 g/hl |
|
Add after a loss of 30 points of density, when
|
Softan P |
Proanthocyanidic tannins, polysaccharides
|
Brings structure and roundness, stabilises colour.
|
10 – 60 g/hl |
|
Add when
|
Softan S |
Toasted tannins |
Brings structure and roundness, stabilises colour.
|
Whites and rosés:
|
|
During maturation. |
Softan |
Oak ellagitannins, polysaccharides |
Brings structure and roundness. |
White and rosé:
|
|
During maturation. |
Gallo Tanin B |
Ellagitannins |
Reduces laccase activity.
|
5 – 15 g/hl |
|
During maturation (fining additive).
|
Exceltan |
Grape tannins and oak ellagitannins |
Stabilises colour and structure.
|
10 – 50 g/hl |
|
At de-vatting or during maturation. |
Oenobois Light |
Oak wood chips
|
Enhances fruitiness.
|
1 to 4 g/l. |
Only wood of the Quercus
species. |
In alcoholic and malo-lactic fermentations and during maturation, for white, red and rosé wines.
|
Oenobois Medium |
Aromatic complexity and sweetness.
|
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Oenobois Medium + |
Empyreumatic hints, structure.
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Oenoblend Fun |
Delicate woodiness, sweetness.
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Oenoblend Chic |
Spicy, woody hints.
|
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Sticks and staves
|
Roundness and delicacy. |
1 to 2 sticks per hl. |
During the fermentations and/or during the
maturation period. |
|
Oenobois Sticks Medium + |
Empyreumatic hints, delicacy.
|
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Oenobois sticks High Light |
Enhances fruitiness, accentuates structure.
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Chene fendu Staves
|
Empyreumatic hints. |
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