"Lum" > wrote:
> demo included Tannin Plus and several other tannins. 100 PPM of Tannin Plus
> changed a very herbaceous wine, with little phenolic structure, into a good,
> solid, mediocre wine.

Now that's the kind of confirmative info I was looking for. Thanks.
(I am aware of what the companies selling these products claim for
them, but was interested in getting practical feedback from winemakers
who'd actually used them.)

> I think many of the tannin chemical reactions are very slow, and several
> weeks may be required to reach equilibrium. The herbaceous wine was tasted

Definitely, and even longer (polymerisation/bridging of tannins is a
long time frame process).

Ben