Extracted from French oak and air dried, this tannin has the less aggressive characteristics similar to those released during extended aging in barrels. The toasting process causes the hydrolysis of lignin, creating an elegant vanilla and cocoa aroma.
Uses & Directions: Can be used in both red and white wines, vinegar and other distilled beverages. In winemaking this tannin is used during the aging process, especially if exhausted cooperage is being used. Bench trials are highly recommended. Thoroughly dissolve desired addition in warm water and add directly to wine. Allow minimum of 10 days before filtration.