Tannins extracted from Black Wattle (Acacia mearnsii) are natural polyphenols that act directly on critical points of stability in wines and beers. When applied with technical precision and proper dosage, they become strategic allies in oxidation control, colloidal stability, and the preservation of sensory profile over time.
Effective antioxidant action
Tannins neutralize free radicals and reduce oxidative reactions that compromise aroma, color, and freshness. Their ability to complex metal ions such as iron, manganese, and copper minimizes catalytic processes associated with off-flavors and unwanted metallic notes.
Colloidal and protein stability
Through interactions with proteins and polysaccharides, tannins help reduce instabilities, supporting natural clarification and maintaining clarity in both beers and wines.
Color, structure, and longevity
In wine, tannins interact with anthocyanins, promoting greater color stability and tannic structure. In beer, they act from wort to the final product, increasing resistance to oxidation and extending the beverage’s sensory shelf life.
Technology combined with natural origin
Sourced from renewable raw materials and processed through exclusive extraction technology, black wattle tannins combine technical performance, consistency, and sustainability, meeting the demands of modern production processes and increasingly conscious consumers.
Want to learn more about using natural tannins in wine and beer production? Get in touch with our commercial team!
