PROTAN Skin

Grape tannins protect the colour and aroma compounds from the action of the free radicals that are formed from the oxidation of polyphenolic molecules. The stage between grape crushing and the onset of the alcoholic fermentation is a crucial one, since considerable quantities of oxygen are present because of the scarcity of ethanol content; the tannins already present in grape skins and pips cannot be extracted without those cellar operations increasing the presence of oxygen. This wealth trapped in the berry, cannot protect anthocyanins from the oxygen.