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Improves the concentration of wood aroma precursors giving the wine a soft oak bouquet.

Extracted from the wood of Quercus robur (English Oak) and petraea (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.