Distilled Beverage Products

For Use in Winemaking

• Condensed tannin extracted from exotic species wood.
• Removes reductive characters, masks herbaceous notes and increases aromatic freshness and complexity.
• Increases roundness and builds mid palate.

Recommendations: Balance mouthfeel; reduce off-aromas; eliminate and prevent reductive notes; reduce herbaceous notes; complexity; white, rosé, sparkling and red wines.
Dosage: 3-15 g/hL (0.25-1.3 lb/1,000 gal)

For Use in Cider Making

• Condensed tannin extracted from exotic species wood
• Designed for mouthfeel and aromatic improvement
• Removes reductive characters, masks herbaceous notes and increases aromatic freshness and complexity
• Contributes to mouthfeel by increasing roundness and filling mid-palate

Dosage: 3-15 g/hL (0.25-1.3 lb/1,000 gal)

• Tannin extracted from American oak.
• Extends barrel life and boosts oak aromas in neutral barrels.
• Enhances aromas of vanilla, caramel, coconut, coffee and cocoa.
• Increases wine structure and “sweetness” and balances astringency.

Recommendations: Extend barrel life; oak aromas; complexity; balance mouthfeel; increase wine length; softness; white, rosé, red and sparkling wines.
Dosage: 3-15 g/hL (0.25-1.2 lb/1,000 gal)

• Ellagic oak tannin.
• Intense and delicate vanilla, chocolate and toasted oak aromas.
• Contributes to volume and structure of wine.

Recommendations: Medium-toasted oak aromas; structure; balance mouthfeel; white, rosé, red and sparkling wines.
Dosage: 1-15 g/hL (0.08-1.2 lb/1,000 gal)

For Use in Winemaking

• Tannin extracted from seasoned French oak.
• Binds with mercaptans and eliminates sulfur off-aromas.
• Contributes to elegant vanilla, caramel and licorice notes.

Recommendations: Eliminate and prevent reductive notes; clean aromas; reduce off-aromas; rosé and red wines.
Dosage: 2-15 g/hL (0.2-1.3 lb/1,000 gal)

For Use in Cider Making

• Ellagic tannins extracted from oak staves aged in open air
• Good antioxidant protection and treats reductive characters
• Imparts elegant vanilla, caramel and licorice

Dosage: 2-15 g/hL (0.17-1.3 lb/1,000 gal)

• Tannin extracted from seasoned oak.
• Enhances vanilla, caramel, cocoa and toasted oak aromas.
• Contributes to softness and “sweetness” sensation and balances astringency.

Recommendations: Oak aromas; improve mouthfeel; softness; roundness; white, rosé and red wines.
Dosage: 2-10 g/hL (0.16-0.8 lb/1,000 gal)

• Ellagic tannins extracted from medium/heavy-toasted French oak, aged in open air spaces for minimum two years.
• Increases custard, butterscotch and toffee aromas and prevents reductive characters.
• Improves wine structure and length and softens astringency.
• Balances wine redox potential.

Recommendations: Prevent reductive notes; increase vanilla and toffee aromas; increase structure and softness.
Dosage: 1-15 g/hL (0.08-1.3 lb/1,000 gal)