This tannin is extracted from oak from the Limousin region of France using a water/alcohol extraction method that simulates that which occurs in cooperage. Subsequent toasting treatment causes the formation of pyrolosis catabolytes like those formed during the heat treatment of wood used for barrels, with a noticeable vanilla character. It increases the toasted, chocolate flavors and adds a softness to the palate.
Uses & Directions: Can be used in both red and white wines, vinegar and other distilled beverages. Use before final filtration. In order to avoid tannin-protein precipitation, check the protein stability of the wine prior to use. Do not use with wines that are not protein stable. Thoroughly dissolve desired addition in hot water and add directly to wine. Allow minimum of 10 days before filtration.