01 June 2017


A wine which is oxidised, reduced, herbaceous, bitter, astringent or burning is generally not appealing.

For years, tra­ditional tools such as fining agents, acidifying or deacidifying agents and stabilising agents have been used to rectify these problems or polish a wine, but these can have a negative impact on quality, a decrease in structure, volume, colour and aroma.
In this newsletter, we will focus on the use of tannins and polysaccharides to improve overall quality by enhancing fru­itiness, improving structure, reducing astringency and bitterness, all while respecting the wine, rather than stripping the wine of various positive compounds.

Grape tannins: Enartis grape tannins come mostly from white grape skins and seeds. They are condensed tannins used to balance mid-palate, build-up structure, improve wine length and enhance aromas and fruit notes.

Oak tannins: Enartis oak tannins are produced from the same oak wood used for oak barrels. After seasoning and toasting, tannins are extracted, concentrated and spray-dried to maintain the aromatic and sensory properties of the tannins.

Yeast mannoproteins: The Enartis Surli range supplies yeast mannoproteins and natural antioxidants to increase the volume and roundness of the wine. Surli range products are used to balance wine mouthfeel, elongate the wine shelf life, improve stability and better sensory qualities.

Arabic Gum: Depending the origin and hydrolysis level of the Arabic gum, the organoleptic impact on wine will vary. Arabic gum is used to improve the volume, viscosity and weight of the wine, balance astringency and increase aroma­tic persistence.

The possibilities are endless with tannins and arabic gum

Below are but a few examples of how tannins and Arabic gums have had a dramatic effect on wines with faults or wines lacking the edge to put them in a higher price bracket.

How to conduct preliminary tannin and polysaccharide trials:

Preliminary trials should always be conducted to determine the effect the addition will have on your wine. Contact you Enartis representative for your very own Enartis Tannin Kit and we will conduct trials with you and guide you to the best solution for your wine.

• Contact your Enartis sales representative
• 1% solution kits are available for bench trials
• For every 100 mL wine - use pipette provided; add 0.1 mL for an equivalent dosage of 1 g/hL
• Trial various tannin and arabic gum combinations

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