tannins France

...Thermally Treated Wood Product Presentation Sawn Oak, Beech, Poplar, Ash sourced from certified PEFC French forests; naturally durable or enhanced wood as a substitute for tropical woods, following a short supply chain. Thermally Modified Wood (TMW) providing a chocolate brown color, neutralizing the natural graininess of the woods, limiting the migration of tannins for oak. Boards with a...

...Organic culture. Manual harvesting in crates. Total destemming, Fermentation in temperature-controlled stainless steel tanks, Pumping over. Aging in barrels of two wines, Blending, Traditional cork closure. TASTING EYE: Deep violet color. NOSE: Aromatic, refined, intense aromas of red fruits, notes of licorice, toasted aromas. PALATE: Deep, powerful, silky, notes of stewed fruits, notes of red fruits, notes of spices, melted tannins, round, structured body, strong intensity, long persistence. Grapes: Grenache (10%) / Mourvèdre (90%) Alcohol: 14.5% Volume: 75 cl...

... prone to broken capillaries, redness, puffiness, and cellulite. It reduces the hyper-permeability of skin capillaries, improves vascular protection, promotes skin detoxification, and restores a more youthful appearance. Active Ingredients* Phyto Rutine (Vitamin P) 2% + Vitamin C 1.5% (Magnesium ascorbyl phosphate) + Elderflower + Chlorogenic acid + Mucilage + Tannins Safety Completely safe. Trusted quality. Paraben-free | Fragrance-free | Alcohol-free | Dye-free...

...allows for controlling yields. Harvesting: manual. Vinification: Traditional Beaujolais method, semi-carbonic, in whole clusters. With an average maceration of 8 days. Aging in tank for 6 to 8 months. Tasting: A wine that doesn't put on airs! The nose is marked by characteristic aromas of peony and cherry. On the palate, it is solid, fleshy. The tannins are present without being harsh. The roundness of the grape variety is showcased here with beautiful depth.

...Vitis vinifera Our expertise in extraction through distillation allows us to offer you high-quality cosmetic waters. The distilled Honey water is obtained through distillation in our workshops. Applications, properties: Rich in trace elements, presence of tannins, vitamins, fruit acids, exfoliating, gentle, brightening, and protective. Contains alcohol: No Total unit weight (kg gross): 1 Density: 1 Unit volume in liters: 1...

...The Tadé tea block soap is a luxurious superfat soap, cold-processed from high-quality vegetable oils and tea leaves, designed for youthful and healthy skin. Cold saponification, with tea, virgin olive and laurel oils. Very rich in antioxidants and tannins, it helps maintain youthful skin. Care soap for body and face. Weight: 150g Reference: PAFORM22...

... Valley. The vineyard is planted on clay-limestone soils covered with rolled pebbles. This Cairanne Excellence comes from old vines (30 to 80 years of age) with a very low yield of 30 hl/ha. GRAPE VARIETIES Grenache 60% Syrah 40% WINEMAKING After manual harvest, the grapes are fully destemmed upon reception at the cellar. Each variety is vinified separately, using traditional methods. Temperature-controlled fermentation allows for long maceration (3 to 4 weeks). The extraction of flavors, color, and tannins is enhanced by unballasting, pumping over the must, and punching down the caps.

...The GRAP'SUD group manufactures products derived from grapes and olives for the wholesale markets of nutraceuticals, agri-food, and animal nutrition. INOSUD markets a complete range of oenological solutions: MCR, Grape Tannins, Natural Tartaric Acid. NUTRITIS produces and sells a wide range of fruit juice concentrates and 100% fruit natural sweetening solutions.

... into the press. The juice obtained, called must, is taken down to the cellar after sedimentation and placed in barrels, where alcoholic fermentation will take place. For red wines, the grapes are partially destemmed (the goal being to separate the berries from the stems); they then macerate in a tank (preferably wooden) for a week or more depending on the vintage. This phase allows for the extraction of tannins and color contained in the grape skin. When the tanks reach a temperature of around 16-18°C, the activity of the yeasts begins and alcoholic fermentation starts.