Oak Extract for Wine

🌳 Aromas and quality 

• In just a few hours, it transforms the aroma of wine into something similar to the refinement obtained in wooden containers for several years.
• It provides a distinctive oak aroma, with complexity, smoothness, nuances of vanilla, spices and toasted notes to the wine without any foreign odors.
• Suitable for enhancing red, rosé, and white wines.
• Made from oak wood with varying degrees of toasting, using the patented “Bousinage” technology.
• Completely natural product, free of fragrances and colorants.

✅ Advantages

• Softens tannins and improves the structure and color of the wine.
• It provides the complex flavors, aromas, and smoothness achieved through barrel aging.
• Reduces unwanted defects (sulfur, ethereal notes, herbaceous aftertaste).
• Enhances organoleptic versatility.
• Allows you to control and customize the wine profile, adjusting the amount of extract and contact time to achieve the desired aging process.
• Reduces beverage production time.
• A more economical and practical alternative to aging in oak barrels, which can be expensive and difficult to maintain.

🍷 Applications

• White wine: maceration of the must during aging and correction before bottling.
• Rosé wine: maceration of the must, primary fermentation, before and during malolactic fermentation, during aging, and correction before bottling.
• Red wine: maceration of the must, primary fermentation, before and during malolactic fermentation, during aging, and correction before bottling.

⚖️ Recommended dosage according to flavor intensity

Light:

• White/rosé wine: 0.25-0.5 ml/l.
• Red wine: 0.5-1 ml/l.

Medium:

• White/rosé wine: 0.75-1 ml/l.
• Red wine: 1.5-2 ml/l.

Medium+:

• White/rosé wine: 1.25-1.5 ml/l.
• Red wine: 2.5-3 ml/l.

Intense:

• White/rosé wine: 2 ml/l.
• Red wine: 4 ml/l.

⌛Contact time

• Instantly soluble, let stand for at least 24 hours after adding.