The essence of wood.
From harvest to bottling the properties of wood to protect, stabilize, prevent defects and laying the foundations for a great vintage.
It is used in the press-destemmer to prevent oxidative reactions of anthocyanins. Gallic and ellagic tannins consume oxygen and inhibit oxidative enzymes, laccases and polyphenol oxidases, responsible for colour degradation, especially in rot affected grapes. Procyanidin tannins support these actions and are directly involved in anthocyanin stabilisation reactions. Tanniferm Flash lets you obtain wines with higher polyphenolic content and better colour stability.
It is used from the harvest onwards to prevent oxidative and oxidasic reactions of catechins, polyphenols and aromatic substances. The protective action takes place by binding the oxygen present and making it unavailable for reactions with polyphenols and inhibiting the oxidative enzymes, responsible for colour degradation and consequent browning. Tanniferm Blanc lets you obtain wines with a lighter colour and citrus hues that are less susceptible to browning. The aromatic components retain great intensity and freshness.
Gallic tannin with high antioxidant power, for the vinification of both white and red grapes. The high reactivity with oxygen protects the aromas and colour from oxidative phenomena, in addition the oxidative enzymes, laccases and polyphenol oxidases, responsible for the degradation of the colour, especially in grapes affected by rotting, are inhibited. It does not interfere with the structure of the wine.
Gallic tannin extracted exclusively from oak gall. It protects white and rosé wines against oxidative phenomena. It enhances the taste of white wines without affecting astringency, even at the highest dosages.
Condensed tannin obtained from green tea. In musts it helps protect the aromas and colour from oxidation reactions, both by reacting directly with oxygen and by inactivating the oxidase enzymes. In white and rosé wines it protects from oxidative phenomena, improving the colour and aromatic longevity. In red wines thanks to the proanthocyanidic structure it participates in anthocyanin condensation and colour stabilization. In all wines, including sparkling ones, it corrects off-flavours by binding with molecules responsible for reduction. Suitable for winemaking protocols that promote reduced SO2 use.
It is used at the end of alcoholic fermentation to protect white and rosé wines from oxidative phenomena, both during tank storage and racking. The antioxidant action is particularly effective thanks to the presence of mainly gallic hydrolysed tannins which, by binding the oxygen present in the wine, prevent degradation reactions of the polyphenols, in particular catechins, and the aromatic components. Infinity Redox is ideal for winemaking with reduced use of SO2, in particular when combined with the use of Tannex, Tanniferm Blanc or Infinity Blu on the grapes and must, and the use of Tanniblanc or Infinity Fruity White in pre-bottling.
