Great Fruit Gets Better - Fermentation Tannins for Red Wine

The decisions made during fermentation shape a wine's long-term sensory profile. Use fermentation tannins strategically to build color stability, structure, mouthfeel, and fruit expression when they are most effective. Each fermentation tannin is suited to a specific stage and goal. Here's where to begin.

STABILIZE COLOR

TANIN SR™, added by one-third sugar depletion, helps stabilize color and support tannin structure.

BUILD MOUTHFEEL

FT ROUGE SOFT™,   added from crush to mid-fermentation, softens aggressive tannins and builds volume and roundness.

BUILD STRUCTURE

UVA'TAN SOFT™,  added anytime during fermentation, enhances structure and mid-palate weight while supporting a soft, integrated palate.

ENHANCE FRUIT EXPRESSION

FT ROUGE BERRY™, added during early fermentation, enhances berry fruit expression while helping mask green notes.

FULLCOLOR™ FOR COLOR STABILITY

FULLCOLOR™, added at crush or during fermentation, helps stabilize color while enhancing volume, structure, and aromatic complexity.