Tan V is a tannin whose components make it suitable in all cases in which there is a lack of structure in the wine.
The proanthocyanidinic nature of this tannin regulates the redox potential of wine, preventing or blocking free radicals, thus protecting the correct evolution of wine.
The chemical structure is perfectly equivalent to that of grapes, making the harmonization of Tan V in the polyphenolic panorama of wine extremely natural.