Preserving the characteristics of a wine throughout its life is important and due attention must be paid. Once produced, wine can be stored for a short period of time, stabilized, and bottled or undergo ageing. Today, consumers demand ever higher quality wines. Regardless of the wine‘s destination, preparation prior to bottling is crucial, as it will determine the future quality of the wine in the bottle. 

The use of selected tannins and polysaccharides is a reliable, natural option to preserve wine according to winemaking needs. Both can be useful to achieve antioxidant and microbial protection, off-flavor prevention, slow or accelerated ageing, improve sensory balance, and increase shelf life.

WHAT TO DO DEPENDING ON THE WINE’S DESTINATION

Accelerate Ageing while Improving Sensory Balance 

Market demand for fresh and easy-to-drink wines or the unplanned need to bottle wines which require longer ageing, results in earlier bottling. It is essential to improve their sensory balance before bottling, reducing the astringency and bitterness of the most reactive grape tannins, while providing volume and structure. 

The correct use of toasted oak tannins obtains results similar to those of barrel ageing in a shorter period of time. Depending on the production process and toast level, oak tannins can enhance the characteristic aromas of oak (vanilla, caramel, spice, coffee, cocoa, etc.), providing greater aromatic complexity, structure, and smoothness to wine.

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