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Tara pods tannin (gallic), for oenological use
Tanyl TA is a pure gallic tannin extracted from the pods of the Tara tree (Caesalpinia spinosa). The Tara tree is native to South America, and its pods are a rich source of tannins, particularly gallic and catechin-type tannins.
This tannin is very reactive and is produced according to particular and rigorous methods. It contains a high percentage of polyphenols which give Tanyl TA a large number of oenological properties and qualities that contributes to the astringency, color and flavor stability in various applications, including winemaking.
Tanyl TA enhances the overall tannin profile, provides a smoother mouthfeel, reveals the true aromatic potential of wines with subtles floral, fruity and woody notes.
Tanyl A
Condensed tannin extracted from black acacia, intended for white, rosé and red wines.
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Tanyl C
Ellagic tannin extracted from chestnut, intended for aging white, rosé and red wines.
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Tanyl G
Gallic tannin extracted from gall nut, intended for the aging of white, rosé and red wines.
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Tanyl M
Specific blend of ellagic tannins intended for the aging of white and red wines. Recommended for fine, quality wines.
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Condensed tannin extracted from cherry wood intended for the aging of white, rosé and red wines.
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Tanyl N
Ellagic tannin for oenological use, intended for the aging of white and red wines.
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Tanyl R
Proanthocyanidin tannin from grape seed (Vitis Vinifera L.), intended for the aging of white, rosé and red wines.
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Tanyl SL
Ellagic tannin from French oak hearthwood, intended for white, rosé and red wines aging.
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Tanyl T
Condensed tannin extracted from green tea leaves, intended for aging white, rosé and red wines.
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Gallic tannin extracted from the tara fruit, intended for the aging of white, rosé and red wines.
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