Tannin has three functions in wine. It will increase the zesty flavor of wine, especially in home recipes. Tannin also acts as a clarifier, neutralizing residual proteins and particles. Finally, it plays a significant role in the aging qualities of wine. Wines deficient in tannins improve only marginally over time and will actually deteriorate. The robust red wines that age for years, even decades, develop more complex flavors because of the abundance of tannins present in the wine.

Dry form of premium Slovakian wine tannin from the heart of the European/Spanish Chestnut tree. Use 1/4 teaspoon per gallon for white or ros wine must: 1/3 teaspoon per gallon for red wine must; 1/2 teaspoon per gallon for fruit wine must.

1 oz wine tannin powder. Adds character, keeping quality and clarity to wine. Use 1/4 to 1/2 tsp tannin per gallon of must in fresh white grape or concentrate grape wines (or follow your recipe). Is not kosher.

Adding tannin gives an impression of dryness and adds zest to flat wines otherwise lacking in character.