Mouthfeel / colour stabilisation In most cases a reduction of excess, partly bitter and astringent tannins is sufficient to improve sensory evaluation. In addition, an increased, more pronounced mouthfeel brings about the effect of direct taste sensation and of a wine with more richness and body. This aim is reached by using gum arabic and tannin. HydroGum Bio NEW Certified organic gum arabic, liquid product.   HydroGum A liquid product from first-class, specially prepared gums arabic. HydroGum is neutral-in-smell and stabilised with SO2 and citric acid.   Tannivin® Superb Oak wood tannin which has been pretreated in a special process. This unique technology eliminates all tannic and astringent substances already during the production process of Tannivin® Superb.   Tannivin® A first class oenological tannin product.   Tannin EH Oenological tannin.   Tannin Multi An oenological tannin of pure botanical origin and highest purity. Optimal combination of an approved tannin and a quebracho tannin for the treatment of crushed grapes, grape must and wine.   Tannin Grape Oenological, highly developed tannin from selected sound and fully ripe French grapes.   © Erbslöh Geisenheim AG