Oak Tannin Based Products
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- Liquid preparation of ellagic tannin extracted from French oak.
- Designed to be used during wine maturation to prevent reduction and protect wine from oxidation.
- In barrel-aged wines, it helps to enhance oak profile (caramel, coconut, coffee and cocoa).
- The liquid form makes it easy-to-use.
Recommendations: Wine maturation; finishing; increase aroma complexity and structure.
Dosage: 1-30 mL/hL (38-1,100 mL/1,000 gal)Product
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- 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)Product
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- Ellagic tannins extracted from medium-toasted French oak aged in open air spaces for minimum two years.
- Increases vanilla, custard and coconut aromas and prevents reductive characters.
- Improves wine structure and “sweetness.”
- Balances wine redox potential.
Recommendations: Prevent reductive notes; increase vanilla and coconut aromas; increase structure.
Dosage: 1-15 g/hL (0.08-1.3 lb/1,000 gal)Product
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For Use in Winemaking
- Tannin extracted from untoasted American oak at low temperature.
- Extraordinary capability to scavenge oxygen and radicals, chelate metals, reduce wine redox potential.
- Eliminates mercaptan reductive notes.
- Protects from oxidation, strengthens protective action of SO2 and improves wine shelf life.
Recommendations: Antioxidant; scavenge radicals; chelate metals; stabilize wine redox potential; improve shelf life.
Dosage: 0.5-15 g/hL (0.04-1.3 lb/1,000 gal)For Use in Cider Making
- Tannin extracted from untoasted American oak at low temperature.
- Extraordinary capability to scavenge oxygen and radicals, chelate metals and reduce redox potential
- Eliminates reductive notes due to mercaptans
- Protects from oxidation, strengthens action of SO2 and improves shelf life throughout maturation and at bottling
Dosage: 3-15 g/hL (.25-1.3 lb/1,000 gal) during maturation
0.5-3 g/hL (0.04-.25 lb/1,000 gal) at bottlingProduct
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- 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)Product
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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)
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- 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)Product
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Formerly EnartisTan Dark Chocolate.
- Tannin extracted from French oak.
- Boosts heavy-toasted oak characters in neutral barrels.
- Increases dark chocolate, roasted coffee and spice aromas.
- Softens astringency and increases wine length and complexity.
Recommendations: Extend barrel life; toasted oak aromas; balance mouthfeel; structure; complexity.
Application: Finishing; extend the life of barrels.
Dosage: 0.5-15 g/hL (0.04-1.2 lb/1,000 gal)Product
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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)
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- 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)Product
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Shipping not included.
- Condensed tannin extracted from exotic species wood, gallic tannin and oak tannin.
- Protects from oxidation, helps color stability, protein stability and clarification.
- Contributes to elegant oak notes, gently increases structure and volume.
Recommendations: Oak aromas; complexity; structure; balance mouthfeel; color stability; clarification; white, rosé and red wines.
Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)Product
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