Tannin powder

Artificially produced tannins for flavouring wine; see under oenological tannins.

Also known as "commercial tannins", these are chemical substances obtained by extraction from woods and fruits. A distinction is made between two groups. The grape-derived (flavanoid) tannins obtained from grape seeds or pomace (press residue) are very similar to the natural tannin in red wine. The second group is obtained from fruits such as gall apples or woods such as oak, chestnut or quebracho (trees and shrubs from South America). These are known as wood-borne (hydrolysable) tannins, or ellagic tannins, because they decompose through oxidation and acid hydrolysis to form degradation products such as ellagic acid.

They promote the polymerisation of anthocyanins (colouring agents) into more intensely coloured, sulphur dioxide-stable pigments. Most of the tannins available on the market fall into the group of wood-based tannins. However, the industrial production of such preparations is difficult without impurities. In addition to tannin, other...

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Tannin powder

oenological tannins

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