Taninnov project: innovations to improve the quality of sparkling wines
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Description
Carried out over four years, the Tanninov project has enabled the development and extremely detailed characterisation of new tannins (characterisation for which official methods were only partially successful). One of these tannins, ESSENTIAL ANTIOXIDANT TM , was tested as a bio-tool to counteract the laccase activity found in grapes contaminated by Botrytis c.
Trials carried out over two campaigns demonstrated that ESSENTIAL ANTIOXIDANT TM has strong anti-laccase properties, superior to those usually found for this class of molecule. Numerous tastings have shown that this gallic tannin, even at high doses, does not generate bitterness or astringency. These findings can be explained by the care taken in extracting this plant extract and its purity. At the same time, this project has led to the selection of highly purified oak tannin fractions that are particularly rich in polysaccharides, giving rise to an innovative formulation for the wine finishing stage.