Tannins - Special tannin-based products for vinification

Tannins

Bacteria for malolactic fermentation
Enzymes
Filtration additives
Microbiological stabilization
Optimization of alcoholic fermentation
Stabilization
Treatments containing selected yeast derivatives
Treatments to correct specific defects
Vinification and fining
Wooden barrel substitutes
Yeasts for alcoholic fermentation

FERMENTAN LEMON

Fermentan Lemon, tannins for white and rosé musts.

FERMENTAN BERRY

Fermentan Berry, tannins for red and rosé musts.

FERMENTAN WHITE

Fermentan White, a blend of gallic tannins and deactivated yeasts to increase the aroma of white and rosé wines.

OPERA SEED

Opera Seed, tannin extracted from grape pips.

OPERA GRAPE

Opera Grape, tannin extracted from grape skins.

OPERA MEDIUM T

Opera Medium T, oak tannin.

OPERA SOFT T

Opera Soft T, blend of hydrolyzable tannins.

OPERA NO-GREEN

Opera No-Green, blend of tannins extracted from the wood of exotic species.

OPERA NO-REDUCTION

Opera No-Reduction, oak tannin.

OPERA HIGH T

Opera High T, blend of condensed and hydrolyzable tannins.

OPERA FRUITY

Opera Fruity, blend of condensed tannins.

OPERA MATURATION

Opera Maturation, blend of condensed and hydrolyzable tannins.

OPERA REFRESH

Opera Refresh, blend of condensed and gallic tannins.

SOLO DARK

Solo Dark, blend of oak tannins.

SOLO RUBY

Solo Ruby, blend of aok tannins.

FERMANN FLOREAL

Fermentation adjuvant derived from inactive yeast

FERMANN SPICY

Fermann Spicy, optimising alcoholic fermentation of red and rosé musts.

FERMENTAN LEMON

A blend of oenological tannins to increase the aroma of fruit in white and rosé must and for antioxidant protection

FERMANN BERRY

Tannins for the fermentation of red and rosé must for a red berry fruity taste, with a strong action in stabilising the colour