Vinquirys' tannin products
 

"Ben Rotter" > wrote in message
om...
> Hi all,
>
> Has anyone used any of Vinquirys' tannin products (Oenotan, Tanichene,
> etc)?
>
> If so, how did the results compare to those of wines made with high
> quality fruit tannins and oak?
>
> Thanks,
>
> Ben

Hi Ben,
I have used tannins from both Vinquiry and Scott Laboratory. They seem to
help some poor wines but not others. I think good fruit and oak makes the
best wine.
Regards,
lum

Vinquirys' tannin products
 

"Lum" > wrote in message
...
>
>>
> Hi Ben,
> I have used tannins from both Vinquiry and Scott Laboratory. They seem to
> help some poor wines but not others. I think good fruit and oak makes the
> best wine.

Agreed, but sometimes you gotta live with poor fruit, at least I do. Have
you used Scott Labs late addition product, Tanin Plus? I got a very small
sample from a friend to try in a test batch, but I don't want to base my
opinion of it just on that one data point. I haven't tried mine yet, BTW, I
was told to let it sit for several weeks before evaluating the difference
between it and some untreated wine.

Brian

Vinquirys' tannin products
 

"Brian Lundeen" > wrote in message
...
>
> "Lum" > wrote in message
> ...
> >
> >>
> > Hi Ben,
> > I have used tannins from both Vinquiry and Scott Laboratory. They seem
to
> > help some poor wines but not others. I think good fruit and oak makes
the
> > best wine.
>
> Agreed, but sometimes you gotta live with poor fruit, at least I do. Have
> you used Scott Labs late addition product, Tanin Plus? I got a very small
> sample from a friend to try in a test batch, but I don't want to base my
> opinion of it just on that one data point. I haven't tried mine yet, BTW,
I
> was told to let it sit for several weeks before evaluating the difference
> between it and some untreated wine.
>
> Brian

Brian, I ferment my share of poor fruit, so I undersand your position. I
didn't mean to imply enological tannins were worthless. Quite the contrary.
Sometimes, they can work wonders. I view the use of tannin much the same as
I view the use of a band aid. I would rather not need to use it but
................

Coincidentally, I did an enological tannin demonstration last Saturday
sponsored by the San Diego Amateur Winemaking Society ( SDAWS.org ). The
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.

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
about four hours after the Tannin Plus addition, and I suspect that a much
smaller dose would have had the same effect if added earlier. Some of
tannins are made specifically for addition before fermentation, so bench
testing is difficult.

Regards,
lum

Vinquirys' tannin products
 

"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

Vinquirys' tannin products
 

>
> Has anyone used any of Vinquirys' tannin products (Oenotan, Tanichene,
> etc)?
>

Ben,
Are these sold in small enough quantities that they may
be of interest to the home winemaker?

Don

Vinquirys' tannin products
 

Don,

> Are these sold in small enough quantities that they may
> be of interest to the home winemaker?

They sell Oenotan and Tanichene in 250 g "sacks" and Taniraisin in 500
g. The others come in larger quantities. Admittedly, you'd have to be
making a fair amount of wine to get through 250 g, but it's not a
large weight in terms of typical packaging (or postage costs) etc.

Ben

Vinquirys' tannin products
 

(Ben Rotter) wrote in message . com>...
> Hi all,
>
> Has anyone used any of Vinquirys' tannin products (Oenotan, Tanichene,
> etc)?
---snip

I'm also in the market for some specific tannin. Specifically to add
in aging red wine in barrels. I have been recommended Tan'Cor, Tan'Cor
Grand Cru from Scott Laboratories www.scottlab.com. Maybe even some
finishing tannin like Quertanin & Tannin Plus. Later before botling.

Problem is the bulk. Is anyone interested to split any of the above
products with me?

SG Brix