![]() Uncertainty can bring highly acidic wines and delays to bottling and packaging wines for early release. While some winemakers utilise 'wild' bacteria in the winery to undertake malolactic fermentation, climate change and the extended vintage period is putting this practise at risk. With regards to mouthfeel, our R&D team have selected a blend of hydrolysable and condensed tannins that remove green, herbaceous characters from wine, enhance the volume and mouthfeel, as well as generating bonds to stabilise colour in red wines.īelow you will find the product information sheets. Some tannins are far more effective as an antioxidant than others, and the stoichiometry of our 100% chestnut (ellagic) tannins are perfect for use as a sacrificial tannin. Our tannins are carefully selected with two key targets in mind: antioxidation and mouthfeel. They have been noted to add more complexity and texture to wine, as well as reduce browning effects in wines stored for long periods of time. Tannins have been added to wine for over a century. We strive to enable winemakers to produce quality wines that are opulent, rich, lush, and dense and our tannins have been carefully selected to work with our specialist yeast and ingredient ranges. ![]() ![]() The Mauritan range of tannins enable wines to show a good balance of fruit, structure, alcohol, and mouthfeel. As ‘New World wine styles’ are normally fruit driven, approachable, riper and rounder they are more likely to have smoother tannins.
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