Knowde Enhanced TDS
Identification & Functionality
- Active Component
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Tannin
Features & Benefits
- Key Benefits in the use of Tan’Activ® tannins
Functional ingredients to improve winemaking
The tannins in Tan’Activ® provide many functions in both red and white wines, depending on their chemical structure. Below are the most important properties:Clarifying Effect:
In enology, tannins are mostly used to complex unstable proteins in the wine. The hydrogen bond that tannin forms with the protein is the same as that created in a sensorial way by tannins and salivary protein. Proline, the main protein component of saliva, binds the tannin and the precipitate obtained creates the sensation of astringency on the palate as a result of the reduction of its lubricant action. Tannins are used as filter aids in order to clarify must and wine without changing the aromatic structure.Antioxidant Activity:
The gray mold, caused by the fungus Botrytis cinerea, is one of the most important diseases occurring in the vineyards and thus affecting the quality of the wine. Botrytis cinerea causes oxidation reactions with polyphenols and aromatic precursors of the wine. The use of tannins as antioxidants inhibits the action of the main oxidase enzymes responsible for the degenerative process, as the grape tyrosinase as the fungal laccase.Bacteriostatic Activity:
Tannins enhance the antimicrobial properties of sulfur dioxide, inhibiting the growth of microorganisms.Color Stabilization:
The stabilization of the color during winemaking is a fundamental step to increase the longevity of a good red wine. The use of tannins, both hydrolysable and condensed, integrates the natural tannin textures present in wine and promotes the formation of stable complexes with anthocyanins in the case of red wines and flavonols in the case of white wines. Moreover, tannins preserve the polyphenols naturally present in grapes, maintaining an unaltered typical taste and sensory perception.Improvement of the organoleptic characteristics of wines:
Tannins, especially the hydrolysable, give structure and flavor to wines that are lacking in texture and taste. The oak tannins enhance the smell and taste of the finest wines, bringing lovely vanilla and licorice notes, as well as roundness and mouthfeel. They also mask the herbaceous and bitter notes of polyphenols. Among the condensed tannins, those from grapes and green tea are the most suitable for improving the structure and flavor profile of wines.
Capture of Thiols:
Tannins are able to produce hydroperoxides and free radicals, which can complex and destroy thiols and mercaptans, which are responsible for the unpleasant smell typical of cabbage and onions. This bad smell is formed during alcoholic fermentation due to poor hygiene, the presence of lees and the excessive use of sulphiting agents.Antiradical Action:
The ability to capture free radicals is typical of all the tannins, especially hydrolyzed tannins. They can reduce the incidence of coronary heart disease among wine drinkers, particularly in the case with red wine.
Metals Chelation:
Another important property of hydrolysable tannins, especially for gallotannins, is too complex metals such as copper and iron, forming chelate complexes that precipitate, thus reducing the metal content in solution.- Characteristics
- Recognized and accepted botanical origin.
- Heavy metals content according to the standards of the Codex Oenologique International.
- Traces or absence of mycotoxins.
- Traces or absence of residual solvents.
- Physical status, tannin content, and percentage of ash in accordance with the main regulations about purity criteria and use of tannins.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Typical Properties
- Main Properties
The main properties of tannins in Tan’Activ® are listed as follows:
Hydrolysable tannins:
- High astringent capacity.
- Formation of stable bonds with all the polyphenols, in particular, anthocyanins.
- Anti-radical efficiency.
- Good deactivation of oxidase enzymes.
- Reaction with sulfur compounds.
- High antioxidant power.
- Enhance the flavor profile of the wine.
- Efficient bacteriostatic effect.
Condensed tannins:
- Good metals chelation capacity
- High protein binding capacity
- Reaction with sulfur compounds
- Formation of stable bonds with all the polyphenols, in particular, anthocyanins
- Good deactivation of oxidase enzymes
- Medium antioxidant power
| Value | Units | Test Method / Conditions | |
| Tannic Acid | min. 75 | % | - |
| Ash Content | max. 1.8 | % | - |
Regulatory & Compliance
- Regulations
The most of the tannins for oenological applications are considered technological wine aids according to the Codex Oenologique International and are subject to the following European regulations:
- Council Regulation (EC) N. 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives.
- Council Regulation (EC) N. 606/2009 of the Commission of 10 July 2009 laying down certain detailed rules for implementing Council Regulation (EC) N. 479/2008 as regards the categories of grapevine products, oenological practices, and the applicable restrictions.
- Council Regulation (EC) N. 1493/1999 of 17 May 1999 on the common organization of the wine market.
Packaging & Availability
- Availability
Tan’Activ® tannins are available both in powder and granular form.