Tannins are best added early in the winemaking process. In red wine, an addition during the fermentation stage integrates tannin into the wine and offers the greatest opportunity for color stability and increased mid-palate structure. They can be added at the crusher or to the tank during the first pump-over, depending on the grape quality (rotten vs. sound). Additional tannin can be added with each pumpover. If adding to a white wine, add directly to the grapes at the crusher or to the tank during a tank mixing.