Tannins for red wine making

Elegance and harmony: two goals to reach

The most important tannins in Tan’Activ® range recommended by Silvateam for use in the making of red wine 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 maceration
  • Protects the natural colour of the must and wine
  • Inhibits the action of polyphenol oxidase (laccase and tyrosinase)
  • Promotes the bacteriostatic effect of sulphur dioxide
  • Eliminates unpleasant notes due to the presence of sulphur compounds (thiols)
Tan’Activ CE Fermentation and maceration
Tan’Activ QBC Crushing and fermentation
  • Protects the natural colour of the must and wine
  • Inhibits the action of polyphenol oxidase (laccase and tyrosinase)
Tan’Activ QS-SOL Crushing and fermentation
  • Reduces bitter and herbal notes over the time
  • Improves the polyphenolic profile of the wine in combination with the grape’s tannins
  • Protects the natural colour of the must and wine
Tan’Activ T80 Crushing, fermentation, maceration and filtration
  • Inhibits the laccase and tyrosinase activity in grapes affected by Botrytis cinerea
  • Increases the antioxidant capacity of wines
  • Reduces the use of bentonite, as a fining agent
  • Can be applied directly in the vineyard
Tan’Activ GC Crushing, fermentation, maceration and filtration
  • Increases resistance to oxidation in wines
  • Catches the free radicals responsible for some degradation  of wines
  • Promotes proteins’ precipitation during clarification
Tan’Activ FNG Crushing, fermentation, maceration and filtration
Tan’Activ Q Fermentation, maceration and aging in barrel
  • Reacts with oxygen exerting a protective action of the aromatic precursors (vanilla notes)
  • Stabilises the oxidation-reduction potential and the aromatic profile of red wines aged in barrels
  • Protects the natural colour of the must and wine
  • Completely removes the volatile sulphur compounds
Tan’Activ QP Fermentation, maceration and aging in barrel
  • Reacts with oxygen exercising a protective action against the aromatic precursors (spicy and balsamic notes)
  • Stabilises the oxidation-reduction potential and the aromatic profile of red wines aged in barrels
  • Completely removes the volatile sulphur compounds
Tan’Activ R Maceration and aging
  • Reacts with oxygen exercising a protective action of the aromatic precursors (vanilla & spicy notes)
  • Confers a full flavour profile to the wines aged in barrels
  • Used in wines aged both in wood and steel
  • Stabilises the oxidation-reduction potential and the aromatic profile of red wines aged in barrels
Tan’Activ GUT Fermentation, maceration and aging
  • Ensures the stability of the aromatic profile of wine with a simple tannic structure
  • Improves the softness and harmony of the wines 
Tan’Activ U Fermentation, maceration and aging
  • Guarantees the stability of 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 wines’ aromatic profile with a simple tannic structure
  • Reduces the excessive dryness and astringency of wines
  • Improves the softness and harmony of wines