Tannins are relatively large phenolic polymers that derive from the polymerisation reaction of phenolic monomers. Their reaction with glycoproteins present in saliva determines the sensory sensation of astringency. They are present in all the solid parts of the grape (skins, seeds and stalks), flow into the must during the maceration phase and end up in the wine. The determination of tannins is part of a broad analysis panel developed by the CDR laboratories, implemented on CDR WineLab®®, which offers the oenologist a precise and accurate control of both the polyphenolic extraction phase in red wines (maceration), and the subsequent phase of polyphenolic stabilisation (and therefore of colour stabilisation) that occurs with the micro-oxygenation process.
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