A full range of Silvateam tannins for oenology
For over 50 years tannins have been used in the winemaking. Silvateam has entered this business thanks to the production of tannic acid, commercialised under the registered name Tan’Activ®, mainly used to improve wine stability and alcoholic beverages in general. The tannins are important regulating agents of the redox potential and they have an active role in the stabilisation of colour and in the aging process of wine.
Silvateam tannins for oenology are obtained from different botanical sources, such as:
- Tara (Caesalpinia spinosa)
- Gallnuts (Quercus infectoria and Rhus semialata)
- Oak wood (Quercus robur, Quercus petraea and Quercus alba)
- Chestnut wood (Castanea sativa)
- Quebracho wood (Schinopsis lorentzii)
- Grapes (Vitis vinifera)
- Mimosa (Acacia mollissima)
- Gambier (Uncaria gambier)
- Tea (Camellia sinensis).
Tan’Activ® meets market demands complying with Hazard Analysis Critical Control Point (HACCP) and the worldwide regulations.
The Tan’Activ® range is divided in two main families, Traditional Tan’Activ® and Superior Tan’Activ®, according to the different production processes and the quality and type of raw material.
Silvateam uses various extraction techniques in order to obtain different types of tannins characterised by different molecular structures, quality and flavour profiles which are suitable for several applications.
Our technicians, work together with customers to develop innovative tailor made ingredients to improve their winemaking process.
Tan’Activ® products can be used as they are but it is recommended to dissolve them in warm water solution (40°C) at a maximum concentration of 30%. These solutions are stable for at least one week. All tannins react with iron and other metals, it is therefore recommended to avoid contact with oxidising materials and to use containers made of stainless steel, plastic, wood, glass and ceramics.