Maturation Products

• Soluble wood extract from toasted oak, cherry tree wood and yeast cell walls rich in antioxidant sulfur peptides.
• Mimics the effects of oak powder.
• Promotes color stabilization, prevents oxidation, enhances fresh red fruit notes and increases wine volume, structure and length.

Recommendations: Color stability; antioxidant; complexity; fruity and spicy aromas; volume and structure; freshen overripe fruit.
Dosage: 5-50 g/hL (0.4-4.2 lb/1,000 gal)

• Soluble oak extract from heavy-toasted oak and yeast cell walls.
• Mimics the effect of French oak, heavy-toast oak powder.
• Enhances toasted oak aromas and aromatic complexity, increases volume, structure and balance. Masks herbaceous notes from unripe grapes
• Improves color stability.

Recommendations: Heavy-toasted oak; reduce herbaceous notes; color stability; complexity; volume and structure.
Dosage: 5-50 g/hL (0.4-4.2 lb/1,000 gal)

• French oak, heavy toast.
• Coffee and toast made complex by sweeter aromas of vanilla, coconut and caramel.
• Increases structure, softness and sweetness perception.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• American oak, untoasted.
• Enhances the varietal characteristics of grapes and increases freshness and longevity of aromas.
• Increases volume, roundness and softens tannin structure.
• Increases ageing potential.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• French and American oak, various toast levels.
• Spicy aromas - cloves, black pepper, licorice, cocoa, coffee made complex by notes of Bourbon, fruit, dried fruit, coconut.
• Increases smoothness and structure.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

Soluble powder, superior to typical oak alternatives. Incanto N.C. White is composed of oak and acacia tannins and yeast polysaccharides. It can be used during wine fermentation to mimic the effect of untoasted oak powder or chips. Incanto N.C. White protects juice from oxidation and prevents the appearance of reductive odors. Additionally, it provides light notes of flower and vanilla, increases the flavor of fresh fruit, and enhances softness and volume.
Application: Anti-oxidant protection; enhance aromatic complexity; increase volume and structure.
Dosage: 5-30 g/hL for white must
               10-50 g/hL for rosé and red must

Soluble powder, superior to typical oak alternatives for the fermentation of red grapes. Incanto N.C. Red is a soluble mixture of toasted oak tannin and yeast polysaccharides that can be used to mimic the effect of medium-plus toasted oak powder or chips. Incanto N.C. Red decreases green aromas of unripe grapes, prevents reduction, and increases color stability. Its use provides notes of toasted oak and increases structure, volume and the sensation of sweetness.
Application: Prevent reduction, reduce green notes, increase aromatic complexity, increase volume and structure.
Dosage: 20-50 g/hL for red must.

Soluble powder, superior to typical oak alternatives for the fermentation of white and red grapes. It can be used to mimic the effect of medium-toasted oak powder or chips. Incanto N.C. contributes all oak chip-extractable compounds that can impact color stabilization, aromatic complexity and balance. The use of Incanto N.C. during alcoholic fermentation provides all the benefits of oak, while avoiding operational problems such as clogging mechanical parts, difficult sanitation, waste treatment/ elimination, etc.
Application: Color stabilization, increase aromatic complexity, increase volume and structure.
Dosage: 20-50 g/hL for red must 
              5-30 g/hL for white juice

• American oak, medium-toasted.
• Vanilla, coconut, Bourbon, honey, tropical fruit, hazelnut, toasted almond, butter.
• Increases smoothness, volume and freshness without imparting excessive tannins.

Size: 25 cm x 2.7 cm x 0.9 cm
Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
Contact time: Minimum of 3 months, optimal at 4 months.

• French oak, medium-plus toast.
• Café macchiato, toasted bread, toasted almond, hazelnut, vanilla, and apricot.
• Very smooth, sweet and complex.

Size: 25 cm x 2.7 cm x 0.9 cm
Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
Contact time: Minimum of 3 months, optimal at 4 months.

• French oak, medium-toasted.
• Spicy, black pepper, caramel, licorice, vanilla and coconut notes. Enhances freshness, fruitiness and complexity.
• Increases smoothness, volume and structure without imparting excessive tannins.

Size: 25 cm x 2.7 cm x 0.9 cm
Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
Contact time: Minimum of 3 months, optimal at 4 months.

• French oak, heavy toast.
• Dark chocolate, cocoa, black coffee, toasted almond, toasted hazelnut and licorice.
• Increases volume, structure and tannins.

Size: 25 cm x 2.7 cm x 0.9 cm
Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
Contact time: Minimum of 3 months, optimal at 4 months.

• French oak, medium-toasted.
• Caramel, cappuccino, toasted sugar, butter, almond, toasted hazelnut, vanilla and light spice.
• Increases smoothness and sweetness.

Size: 25 cm x 2.7 cm x 0.9 cm
Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
Contact time: Minimum of 3 months, optimal at 4 months.

• French oak, medium-toasted.
• Vanilla, coconut, butter, cappuccino, and licorice.
• Increases smoothness, volume and sweetness without imparting excessive tannins.

Size: 25 cm x 2.7 cm x 0.9 cm
Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
Contact time: Minimum of 3 months, optimal at 4 months.

• American oak, light-medium toast.
• Vanilla, coconut, cinnamon, Bourbon, honey, tropical fruit, hazelnut, toasted almond, butter, caffe latte.
• Increases smoothness, volume and freshness without imparting excessive tannins.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• French oak, medium-plus toast.
• Café macchiato, toasted bread, toasted almond, hazelnut, vanilla, and apricot.
• Very smooth, sweet and complex.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• French oak, medium-toasted.
• Spicy, black pepper, caramel, licorice, vanilla and coconut notes. Enhances freshness, fruitiness and complexity.
• Increases smoothness, volume and structure without imparting excessive tannins.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• French oak, untoasted.
• Fresh fruit, white fruit, vanilla, coconut. Preserves aromatic characteristics of wine.
• Increases  structure, volume, and smoothness and improves balance and finesse.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• French oak, heavy toast.
• Cocoa, bitter chocolate, black coffee, toasted almond, toasted hazelnut, licorice, pepper.
• Increases volume, structure and tannins.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• French oak, medium-toasted.
• Custard, coconut, butter, cappuccino, licorice and dried fruit.
• Increases smoothness, volume and sweetness without imparting excessive tannins.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.