Tannins and Structure Enhancing products
Make bigger wines.Tannins, Gum Arabic, Mannoproteins to help winemakers making their products stand out
| Red wines in need of extra structure to age | ||
| Fermotan (12 g/Hl) | ||
| Batonnage Plus Structure (24 g/Hl - 2 lbs/1,000Gallons) | ||
| Protan Bois (12-18 g/Hl 1-1.5 lbs/1,000Gallons) | ||
| Protan Malbec (12-18 g/Hl 1-1.5 lbs/1,000Gallons) | ||
| Tanethyl (12-18 g/Hl 1-1.5 lbs/1,000Gallons) | ||
| Protan Pepin (12-18 g/Hl 1-1.5 lbs/1,000Gallons) | ||
| Red wines with oxidative problems | ||
| Batonnage Plus 20 Kd (24 g/Hl - 2 lbs/1,000Gallons) | ||
| Gallovin (12-18 g/Hl 1-1.5 lbs/1,000Gallons) | ||
| Protan Malbec (12-18 g/Hl 1-1.5 lbs/1,000Gallons) | ||
| Protan Pepin (12-18 g/Hl 1-1.5 lbs/1,000Gallons) | ||
| Protan Raisin (12-18 g/Hl 1-1.5 lbs/1,000Gallons) | ||
| White wines in need of extra structure to age | ||
| Fermotan Blanc (12 g/Hl) | ||
| Batonnage Plus Blanc (24 g/Hl - 2 lbs/1,000Gallons) | ||
| Taniblanc (12-18 g/Hl 1-1.5 lbs/1,000Gallons) | ||
| Protan Pepin (6-12 g/Hl 1/2-1 lb/1,000Gallons) | ||
| White wines with oxidative problems | ||
| Batonnage Plus 20 Kd(24-30 g/Hl - 2-2.5 lbs/1,000Gallons) | ||
| Gallovin (6-12 g/Hl 1/2-1 lbs/1,000Gallons) | ||
| Protan Malbec (6-12 g/Hl 1/2-1 lbs/1,000Gallons) | ||
| Protan Pepin (6-12 g/Hl 1/2-1 lbs/1,000Gallons) | ||
| Protan Raisin (6-12 g/Hl 1/2-1 lbs/1,000Gallons) | ||
| Red wines in need of express more aromatic before bottling | ||
| Arabinol Arome (60 g/Hl - 5 lbs/1,000Gallons) | ||
| Batonnage Plus Structure (24 g/Hl - 2 lbs/1,000Gallons) | ||
| Taniquerc (12-18 g/Hl 1-1.5 lbs/1,000 Gallons) | ||
| Ellagitan Barrique Liquid (24 g/Hl - 2 lbs/1,000Gallons) | ||
| Ellagitan Barrique Rouge (12 g/Hl - 1 lbs/1,000Gallons) | ||
| Red wines that are reduced and need to open up | ||
| Gallovin (12-18 g/Hl 1-1.5 lbs/1,000 Gallons) | ||
| Taniquerc (12 g/Hl - 1 lb/1,000Gallons) | ||
| Taniblanc (12 g/Hl - 1 lb/1,000Gallons) | ||
| Red wines going trough micro oxygenation | ||
| Ellagitan Refill (18 g/Hl 1.5 lbs/1,000Gallons) | ||
| Protan Chips (18 g/Hl 1.5 lbs/1,000Gallons) | ||
| Taniquerc (12 g/Hl - 1 lb/1,000Gallons) | ||
| Red wines in need to soften a harsh tannic profile and boost mid-palate before bottling | ||
| Arabinol (60 g/Hl - 5 lbs/1,000Gallons) | ||
| Batonnage Plus Elevage (30 g/Hl - 2.5 lbs/1,000Gallons) | ||
| Protan Chips (18 g/Hl 1.5 lbs/1,000Gallons) | ||
| Ellagitan Barrique Liquid (24 g/Hl - 2 lbs/1,000Gallons) | ||
| Ellagitan Barrique Rouge (12 g/Hl - 1 lbs/1,000 Gallons) | ||
| Protan Raisin (12 g/Hl - 1 lb/1,000Gallons) | ||
| Tanethyl (12 g/Hl - 1 lb/1,000Gallons) | ||
| White wines going trough micro-oxygenation | ||
| Ellagitan Refill (12 g/Hl 1 lb/1,000Gallons) | ||
| Batonnage Plus Elevage (30 g/Hl 2.5 lbs/1,000Gallons) | ||
| Taniblanc (12 g/Hl - 1 lb/1,000Gallons) | ||
| White wines in need to boost midpalate before bottling | ||
| Arabinol (60 g/Hl - 5 lbs/1,000Gallons) | ||
| Batonnage Plus Elevagee (30 g/Hl - 2.5 lbs/1,000Gallons) | ||
| Batonnage Plus Blanc (24 g/Hl - 2 lbs/1,000Gallons) | ||
| Ellagitan Barrique Liquid (12 g/Hl - 1 lbs/1,000Gallons) | ||
| Ellagitan Barrique Blanc (12 g/Hl - 1 lbs/1,000Gallons) | ||
| Protan Raisin (6-12 g/Hl - 1/2 -1 lb/1,000Gallons) | ||
| White wines in need of express more aromatic before bottling | ||
| Arabinol Arome (60 g/Hl - 5 lbs/1,000Gallons) | ||
| Ellagitan Barrique Liquid (12 g/Hl - 1 lbs/1,000Gallons) | ||
| Ellagitan Barrique Blanc (12 g/Hl - 1 lbs/1,000Gallons) | ||
| White wines that are reduced and need to open up | ||
| Gallovin (6-12 g/Hl 1/2-1 lbs/1,000Gallons) | ||
| Taniblanc (6-12 g/Hl 1/2-1 lbs/1,000Gallons) | ||
