International Code of Oenological Practices

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Tannin addition

II.3.2.6 Tannin addition


Addition of tannins to wine.


a)        To facilitate the stabilisation of wines by partial precipitation of excess proteinaceous matter;

b)       to facilitate the fining of wines in conjunction with protein-type fining agents and prevent over-fining;

c)        to contribute to the antioxidant and antioxidasic protection of compounds of the wine;

d)       to promote the expression, stabilisation and preservation of colour in red wines.


The tannins used should comply with the prescriptions of the International Oenological Codex .

Recommendation of OIV: