Tannins for white winemaking

Even white wine has a tannic structure to be respected!

The most important tannins in Tan’Activ® range recommended by Silvateam for making white wines are listed in the table below.

Our technicians are at your disposal to provide additional information.

Product name Winemaking phases Key benefits
Tan’Activ C Crushing, fermentation and clarification
  • Inhibits the action of polyphenol oxidase (laccase and tyrosinase)
  • Promotes the bacteriostatic effect of sulfur dioxide
  • Partially eliminates the volatile sulfur compounds
Tan’Activ CE Fermentation and maceration
  • Inhibits the action of polyphenol oxidase (laccase and tyrosinase)
  • Promotes the bacteriostatic effect of sulfur dioxide
  • Completely removes the volatile sulfur compounds
Tan’Activ T80 Crushing, fermentation, maceration, clarification and filtration
  • Inhibits the laccase and tyrosinase activity in grapes affected by Botrytis cinerea
  • Increases the antioxidant capacity of wines
  • Reduces the bentonite consumption as a clarifier
  • Promotes protein precipitation during clarification
  • Can be applied directly in the vineyard
Tan’Activ GC Crushing, fermentation, maceration and clarification
  • Increases the resistance to oxidation in wines
  • Traps the free radicals responsible for some degradation of wines
  • Promotes protein precipitation during clarification
Tan’Activ FNG
Tan’Activ Q Fermentation, maceration and barrel aging
  • Reacts with oxygen exerting a protective action against the aromatic precursors (vanilla notes)
  • Stabilizes the oxidation-reduction potential and the aromatic profile of white wines aged in barrels
  • Protects the natural color of the must and wine
  • Completely removes the volatile sulfur compounds
Tan’Activ QP Fermentation, maceration and barrel aging
  • Reacts with oxygen exerting a protective action against the aromatic precursors (spicy & balsamic notes)
  • Stabilizes the oxidation-reduction potential and the aromatic profile  of white wines aged in barrels
  • Protects the natural color of the must and wine
  • Completely removes the volatile sulfur compounds
Tan’Activ R Maceration and aging
  • Reacts with oxygen exerting a protective action against the aromatic precursors (vanilla & spicy notes)
  • Confers a full flavor profile to wines aged in barrels
  • Used in wine aging both in wood and steel
  • Stabilizes the oxidation-reduction potential and the aromatic profile of white wines aged in barrels
Tan’Activ GUT Fermentation, maceration and aging
  • Guarantees the stability of the wines’ aromatic profile with a simple tannic structure
  • Improves the softness and harmony of wines
Tan’Activ U Fermentation, maceration and aging
  • Guarantees the stability of the wines’ aromatic profile with a simple tannic structure
  • Reduces the excessive dryness and astringency of wines
  • Restores the polyphenolic profile of the wine produced from grapes with a low degree of phenolic maturity
Tan’Activ M Maceration and aging
  • Guarantees the stability of the wines’ aromatic profile with a simple tannic structure
  • Reduces the excessive dryness and astringency of wines
  • Improves the softness and harmony of wines
Tan’Activ Tea Extra Fermentation and maceration
  • Increases resistance to oxidation in wines
  • Reacts with oxygen exerting a protective action against the aromatic precursors (floral notes)