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Anti-oxidative properties are ideal for use at the beginning of fermentation to regulate the oxi-reductive potential, complex the oxygen and prevent browning.
• 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 petraea (Oak).
• For white and rosé wines where a strong wood note could be unpleasant.
Application: 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.