Tannins and polysaccharides are important tools featured in winemaking—typically used to polish the wine and overall increase its quality. Tannin additions will help balance the taste of the wine through decreasing the alcoholic sensation. Tannins can also help improve the wine aroma by heightening elements such as oak, fruit and spice notes. Tannins and polysaccharides are sometimes used to prevent and treat defects that occur during the winemaking process. All tannins will have different organoleptic and technical characteristics, so it’s very important for the winemaker to determine which will best suit their particular wine and goals for their batch. Download the PDF below for more information.
- Self-Brett Kit for Semi-Quantitative Detection of Brettanomyces spp. in wine
- Protocol for Difficult Malo-lactic fermentation
- Restart and/or Complete a Stuck Fermentation
- The latest trends in premium Cabernet Sauvignon winemaking
- Wine Labs Continue Testing for Smoke Taint
- Free and Total SO2 Test Kit Video
- Tips and traps of submitting wine samples for testing