Anti-oxidative properties are ideal for use at the beginning of fermentation to protect aromas, regulate oxidoreductive potential, and prevent browning in white and rosé wines.
- Gives a very mild oak aroma to the wines enhancing the mature fruit bouquet.
- Simple extract of aged oak wood without any chemical treatment or heating.
- Extracted from wood of Quercus robur (English Oak) and Petraeus (Oak).
- For white and rosé wines where a strong wood note could be unpleasant.
Application: Ideal for use at the beginning of fermentation in white and rosé wines and exceptional for micro-oxygenation, especially in wines where it is necessary to maintain the varietal fruit notes.
Packaging: 1 kg packet.
Recommended Dosage: 0.1 – 0.5 lb/1,000 gal.; 2 – 6 g/hL.
