Pumpkinman
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I've seen an increase in tannin usage, but I've haven't seen anyone making any indication that they were using any specific type of tannin, The majority of the posts that I've seen were adding a large amount of tannin pre-fermentation.
The purpose of adding tannins is to increase the sensory profile of the wine, stabilize the color and add structure and mouthfeel.
Tannins are listed in 3 different categories and perform very differently depending on which type of tannin you add, and at which stage of the wine making process you add them.
I put together an article to further explain tannins, the three categories, and what we can expect from them.
You can read it here:
Tannins
or below:
The purpose of addingtannins is to increase the sensory profile of the wine, stabilize the color andadd structure and mouthfeel.
Specific types of tannins are meant to be added at specific times in the wine making process, these tannins perform differently, adding different characteristics and helping to protect and smooth out the wine.
Tannins are divided into 3 categories:
Sacrificial tannins, Cellaring tannins, and Finishing Tannins:
Sacrificial tannins-They are not meant to add tannin but more to preserve the natural tannin of the grapes.
These are added to the must early in the wine making process they have a Sacrificial effect, they do not to add anything to the wine, but rather to give themselves up as 'sacrificial tannins'.
These tannins combine with proteins and other grape components and precipitate out into the lees. Because these particular tannins are available for those reactions, the natural grape tannins are preserved and are able to combine with water soluble pigments to create optimally stable color.
Cellaring tannins- These tannins are added after the first or second racking (after fermentation), they play an important role in the development of wine throughout the aging period in the cellar. They can help protect against oxidation during the storage period, as well as adding subtle differences of flavor and mouthfeel to wines.
Finishing Tannins- These Tannins are usually added anywhere between 3 weeks before bottling up to the day before bottling. They are obviously used later in wine aging to impart character that may be lacking from the grapes or barrel.Finishing tannins derived from quality French oak can impart real nice notes of coconut and vanilla, some even impart a perception of sweetness, to a finished wine (Tannin Riche - My favorite).
I hardly ever add Sacrificial Tannins, I prefer to add Finishing and Cellaring tannins, for the flavors and mouth feel that they can impart, but also their antioxidant properties. I've added Finishing tannins such as Tannin Riche, it adds the perception of sweetness (slightly, but enough to balance out some acidity),with a very pleasant, light oak and astringency, Cellaring and Finishing tannins can smooth a wines finish.
Before adding tannins to your must or wine, figure out what you want to accomplish with your tannin addition, make sure that the type of tannin you have is suitable for the job.
Tannins are another great tool in our wine making toolbox to help us make better wine, but like any addition, we need to understand what we are adding, and why we are adding it instead of adding it blindly.
Tom
The purpose of adding tannins is to increase the sensory profile of the wine, stabilize the color and add structure and mouthfeel.
Tannins are listed in 3 different categories and perform very differently depending on which type of tannin you add, and at which stage of the wine making process you add them.
I put together an article to further explain tannins, the three categories, and what we can expect from them.
You can read it here:
Tannins
or below:
The purpose of addingtannins is to increase the sensory profile of the wine, stabilize the color andadd structure and mouthfeel.
Specific types of tannins are meant to be added at specific times in the wine making process, these tannins perform differently, adding different characteristics and helping to protect and smooth out the wine.
Tannins are divided into 3 categories:
Sacrificial tannins, Cellaring tannins, and Finishing Tannins:
Sacrificial tannins-They are not meant to add tannin but more to preserve the natural tannin of the grapes.
These are added to the must early in the wine making process they have a Sacrificial effect, they do not to add anything to the wine, but rather to give themselves up as 'sacrificial tannins'.
These tannins combine with proteins and other grape components and precipitate out into the lees. Because these particular tannins are available for those reactions, the natural grape tannins are preserved and are able to combine with water soluble pigments to create optimally stable color.
Cellaring tannins- These tannins are added after the first or second racking (after fermentation), they play an important role in the development of wine throughout the aging period in the cellar. They can help protect against oxidation during the storage period, as well as adding subtle differences of flavor and mouthfeel to wines.
Finishing Tannins- These Tannins are usually added anywhere between 3 weeks before bottling up to the day before bottling. They are obviously used later in wine aging to impart character that may be lacking from the grapes or barrel.Finishing tannins derived from quality French oak can impart real nice notes of coconut and vanilla, some even impart a perception of sweetness, to a finished wine (Tannin Riche - My favorite).
I hardly ever add Sacrificial Tannins, I prefer to add Finishing and Cellaring tannins, for the flavors and mouth feel that they can impart, but also their antioxidant properties. I've added Finishing tannins such as Tannin Riche, it adds the perception of sweetness (slightly, but enough to balance out some acidity),with a very pleasant, light oak and astringency, Cellaring and Finishing tannins can smooth a wines finish.
Before adding tannins to your must or wine, figure out what you want to accomplish with your tannin addition, make sure that the type of tannin you have is suitable for the job.
Tannins are another great tool in our wine making toolbox to help us make better wine, but like any addition, we need to understand what we are adding, and why we are adding it instead of adding it blindly.
Tom
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