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Quercus

Tannin powder extracted from French oak (Quercus petraea).
Quercus tannin is a powdered extract obtained from French oak of the species Quercus petraea. This tannin is easily soluble in hydroalcoholic solution and is mainly used in the treatment of wines intended for aging, especially red wines. Its main functions and benefits include:

  • Aromatic composition: Quercus brings to wine odorous compounds derived from the degradation of lignin, such as vanillin, phenyl ketones, aldehydes, and phenolic alcohols. These compounds contribute refined and characteristic scents to the wine, improving the overall aromatic complexity.
  • Reproducibility and standardization: by using Quercus, winemakers can consistently achieve specific aromatic characteristics in their wines in a standardized manner. This is especially important to ensure consistent product quality.
  • Tannin evolution: Quercus contributes to the slow evolution and oxidation of tannins naturally present in red wine. This process helps to achieve better color stability over time, helping to keep the color of the wine more stable and resistant to oxidation.

Oak tannin (ellagic type).
Tannic acid > 92%
Moisture 6-8%

Fermentation: 25 g/hl on day 3 of F.A
Racking: 5-8 g/hl to fix color and promote A.T. condensation
Maturation: 5-15 g/hl at the winemaker’s discretion.
Preliminary laboratory trials are recommended to assess the desired sensory contribution.

Dissolve Quercus in water or wine, adding slowly during continuous agitation at a ratio of 1:10-1:15. Add to the mass to be treated during reassembly.

1 kg resealable bag, 10 kg bag.
Store in a cool and dry environment

Quercus tannin is a powdered extract obtained from French oak of the species Quercus petraea. This tannin is easily soluble in hydroalcoholic solution and is mainly used in the treatment of wines intended for aging, especially red wines. Its main functions and benefits include:

  • Aromatic composition: Quercus brings to wine odorous compounds derived from the degradation of lignin, such as vanillin, phenyl ketones, aldehydes, and phenolic alcohols. These compounds contribute refined and characteristic scents to the wine, improving the overall aromatic complexity.
  • Reproducibility and standardization: by using Quercus, winemakers can consistently achieve specific aromatic characteristics in their wines in a standardized manner. This is especially important to ensure consistent product quality.
  • Tannin evolution: Quercus contributes to the slow evolution and oxidation of tannins naturally present in red wine. This process helps to achieve better color stability over time, helping to keep the color of the wine more stable and resistant to oxidation.

Oak tannin (ellagic type).
Tannic acid > 92%
Moisture 6-8%

Fermentation: 25 g/hl on day 3 of F.A
Racking: 5-8 g/hl to fix color and promote A.T. condensation
Maturation: 5-15 g/hl at the winemaker’s discretion.
Preliminary laboratory trials are recommended to assess the desired sensory contribution.

Dissolve Quercus in water or wine, adding slowly during continuous agitation at a ratio of 1:10-1:15. Add to the mass to be treated during reassembly.

1 kg resealable bag, 10 kg bag.
Store in a cool and dry environment

Alternatively, consider:

to provide good structure and a complex bouquet, combined with a softening effect

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