GRANULATED TANNINS SG (SPECIAL GRAIN)                                

Enologica Vason's Research & Development Department, has developed a new procedure aiming at improving the dispersion of powdered tannins in cold water.

It is called "instantaneization", and it represents a granulation process maintaining the respect of organoleptic and technological characteristics already recognized. 

SG-branded tannins are therefore at the cutting edge of Vason's range of products as, while maintaining their technological properties, they can also be easily dissolved in cold water.
The importance of tannins in the evolution of wine has been known for a very long time. Only recently through sophisticated techniques, have we been able to explain how they work: the interactions with the must and wine cause the expression of their capacity for protein, oxidative, and coloring-substance stabilization in very diverse ways, each according to their own nature.
The table presents results from a study of the electrical charge of tannins, one of the evaluation criteria of the Research and Development department.

Besides the aforementioned activity, the sensory modifications that a dose of tannin brings to the treated product, was considered of primary importance for the Enologica Vason's selection of tannins.