Tannins perform many functions of great utility for the production of wine: they act as antioxidant agents, interfere on oxidases activity, improve color and protein stability, contribute to wine sensory quality, and prevent pinking and “light-struck” defect. Since the different origins and properties of tannins can produce substantially different results, care must be taken to select the best tannin for each winemaking application.
In conjunction with the foremost research centers, Enartis has studied exogenous tannins and their effects for many years. These studies have enabled Enartis to select and produce a comprehensive range of the highest quality winemaking tannins.