Properties of Partoeno oenological tannins and plant extracts on wines
Active on musts, red wines, white wines, rosé wines, still and sparkling wines.
Depending on wether they are likely ellagic, gallic or proanthocyanidic they act on each step of the wine developement with a controlled and optimal manner : On Musts / Protecting the harvest / At the time of wine-making / During Ageing
CHEMICAL, BIOLOGICAL AND TASTING ACTIVITIES - Optimize the fining, the collage. - Stabilize the color.
- Balance bacteria : By inhibating lactic and acetic bacteria. - Give structure : By allowing the “vin de garde” to mature, and structuring those likely to be quickly consumed. - Neutralize oxidase activities (musts) and protect altered harvest.
- High potential of oxidoreduction:conservation. - Anti-radical effect : French Paradox – Polyphenols. - Reduce risk of breakage: Capture of metals (iron and copper).
- Reduce bitterness.
- Destroy « reduction odours » : Due to sulfur molecule.
- Destroy terpenic aromas (white wines). - Develop freshness.
- Reveal natural notes : Vanillin, Coconut, toasted almonds.
- Control the conservation and harmonize the ageing of old wines.
- Shorten time of the ageing process.
Technical properties lead of course to financial benefits and qualitative results