Tannins
Structure and stability, fine-tuned.
From Lamothe-Abiet. Tannins for colour stabilization, oxidation protection, mouthfeel, and aromatic integration, each selected by origin and reactivity to fine-tune complexity and balance.
Or call (707) 823-2883Tannins for structure, stability, and balance.
BVNA partners with Lamothe-Abiet to offer a tannin range that supports structure, stability, and sensory balance at every stage of winemaking, from colour stabilization and oxidation protection to mouthfeel and aromatic integration. Phenolic compounds shape colour, texture, stability, longevity, and aroma, and each tannin is selected by its origin and reactivity to fine-tune the wine.
Key features
- Two categories: vinification tannins (fermentation and post-fermentation) and maturation tannins (aging and finishing)
- EU Organic, NOP, and Vegan certified across the full line
- Softan sub-line formulated for softness, structure balance, and colour stability
- Tan&Sense oak tannins from stave-quality French oak in non-toasted, lightly toasted, and fully toasted options
- Vinitan Advance is a 100% grape tannin that adds structure without astringency
- Antioxidant tannins (Pro Tanin R, Tannin Gallique à l'Alcool) inhibit laccase and protect white and rosé musts from oxidation
- Tan&Sense Volume is suited for sparkling wine applications
Shop our tannin lineup.
Browse and purchase directly online with shipping to your winery. Click any product for full specs, application notes, and details.
Not sure which tannin is right? Talk to our sales team
Questions about our tannins.
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Vinification tannins are added during or immediately after fermentation, for antioxidant protection, colour stabilisation, and laccase inhibition. Maturation tannins are added during aging to build structure, roundness, and integrate oak character.
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Yes. Vinitan Advance is 100% grape-derived and adds structure without introducing oak character or astringency, ideal for fruit-forward wines.
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Tannins such as Tannin Gallique à l'Alcool scavenge oxygen and inhibit laccase, the enzyme responsible for enzymatic browning in botrytis-affected fruit.
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Tan&Sense Forte (100% toasted oak) and Vinitan Advance are both recommended for premium red wine aging programs.
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Yes. They improve clarification and protein stability, inhibit oxidative enzymes, and act as an antioxidant. We recommend Tannin Gallique à l'Alcool, developed specifically for whites and rosés.
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Yes. Over-astringency is often a tannin imbalance. Adding refined, highly polymerized tannins can correct it and reduce the perception of astringency or bitterness, often improving fruit perception. Bench trials are recommended. Tan&Sense Volume, Tan&Sense Origin, and Tan&Sense Expression are good choices, and yeast mannoproteins can also help.
Watch and learn about our tannins.
Questions about which product is right for your wine? Our team can help.
Our specialists know our products well and will help you match the right product to your varietal, must conditions, and winemaking goals.
Contact Our Sales Team Or call us at (707) 823-2883