Tannins are the "architecture" of wine. They provide the structural framework that supports fruit flavors, stabilizes color, and determines how a wine will age over time. Whether you are working with a thin-skinned grape variety that needs a boost or a heavy red that needs more mid-palate "heft," choosing the right tannin addition is a critical decision for any winemaker.
1. Identify Your Objective
Before selecting a product, you must determine what role you want the tannin to play in your wine’s profile. Tannin additions generally fall into three functional categories:
Sacrificial Tannins: Added during the crush or early fermentation. They "sacrifice" themselves by binding with proteins in the must, preventing your grape’s natural, high-quality skin tannins from being precipitated out.
Structural/Cellaring Tannins: Added during fermentation or aging to build the "body" of the wine, increase mouthfeel, and improve the wine's ability to withstand oxidation.
Finishing (Oenological) Tannins: Added weeks or days before bottling. These are high-purity tannins designed to add specific sensory notes (like vanilla, mocha, or spice) and "polish" the final texture.
2. Timing the Addition
The timing of your addition is just as important as the product itself, as the tannin will interact differently with the wine depending on the stage of the process.
During Fermentation
Adding tannins like FT Rouge at the start of fermentation is the most effective way to lock in color. These tannins bind with anthocyanins (color molecules) to create stable polymers that won't fade as the wine ages.
During Cellaring/Aging
If a wine feels "thin" or "watery" in the mid-palate during bulk aging, an addition of oak-derived tannins can add perceived sweetness and volume without the need for long-term barrel aging.
Pre-Bottling (The Finishing Touch)
Finishing tannins are highly refined. These are used to "correct" a wine right before it goes into glass—adding a hint of toasted oak or smoothing out a harsh finish.
3. The Golden Rule: Perform Bench Trials
While fermentation additions can be calculated by volume based on general recommendations, finishing tannins should never be added to your entire batch without a bench trial. Because tannins interact with the specific chemistry of your wine, a dose that tastes great in a Cabernet might over-oak a Merlot.
Take four 100ml samples of your wine.
Dose them with varying levels of the tannin (e.g., 0g, 5g/hL, 10g/hL, 15g/hL).
Taste them "blind" to see which concentration provides the best balance of aroma and mouthfeel.
Summary of Popular Options at MoreWine.com
For Color Stability: FT Rouge or Scott'Tan FT Rouge Soft.
For White/Rosé Freshness: FT Blanc or FT Blanc Soft (designed to prevent browning).
For Luxury Mouthfeel: Tannin Plus