Improves the concentration of wood aroma precursors giving the wine a soft oak bouquet.
- Extracted from the wood of Quercus robur (English Oak) and Petraeus (Oak).
- Simple extract of aged oak wood without any chemical or heat treatment.
- Reduces oxygen concentration, deactivates the polyphenols oxidase activity and protects the color.
Application: Can be used at any stage of wine production from the beginning of fermentation or prior to barrel maturation or micro-ox.
Packaging: 1 kg packet.
Recommended Dosage: 0.1 – 0.5 lb/1,000 gal.; 2 – 6 g/hL.