Wine type

Red

Rose

Certifications

Vegan

Allergen Free

Sweet Oak

Ellagic tannin derived from oak to give sweetness, softness and olfactory intensity.
Sweet Oak is an oak-derived ellagic tannin designed to elevate sweetness, smoothness and olfactory intensity in red and rosé wines. Sweet Oak’s main characteristics include:

  • SO2 compatibility: its high compatibility with sulfur dioxide (SO2) makes Sweet Oak a powerful antioxidant, contributing to the preservation of wine freshness and stability.
  • Efficiency in complexing proteins: Sweet Oak proves highly efficient in complexing proteins, contributing to a more balanced and complex structure in wine.
  • Elegance and refinement: the use of Sweet Oak ensures that an elegant and refined wine is obtained, enhancing aging notes and tertiary aromas.

Oak ellagic tannin.

2-10 g/hl during refinement.

Dissolve Sweet Oak in water or wine at a ratio of 1:10, stirring well until the product is completely dissolved. Add to the mass to be treated during pumping over.
Add Sweet Oak at the fining stage up to 15 days before bottling. Ensure protein stability of the wine and filterability if Sweet Oak is to be used in the pre-bottling stage.
Preliminary laboratory tests are always recommended.

0.250 kg resealable bag.
Store in a cool, dry place, carefully resealing the bag.

Sweet Oak is an oak-derived ellagic tannin designed to elevate sweetness, smoothness and olfactory intensity in red and rosé wines. Sweet Oak’s main characteristics include:

  • SO2 compatibility: its high compatibility with sulfur dioxide (SO2) makes Sweet Oak a powerful antioxidant, contributing to the preservation of wine freshness and stability.
  • Efficiency in complexing proteins: Sweet Oak proves highly efficient in complexing proteins, contributing to a more balanced and complex structure in wine.
  • Elegance and refinement: the use of Sweet Oak ensures that an elegant and refined wine is obtained, enhancing aging notes and tertiary aromas.

Oak ellagic tannin.

2-10 g/hl during refinement.

Dissolve Sweet Oak in water or wine at a ratio of 1:10, stirring well until the product is completely dissolved. Add to the mass to be treated during pumping over.
Add Sweet Oak at the fining stage up to 15 days before bottling. Ensure protein stability of the wine and filterability if Sweet Oak is to be used in the pre-bottling stage.
Preliminary laboratory tests are always recommended.

0.250 kg resealable bag.
Store in a cool, dry place, carefully resealing the bag.

For a wider choice, see also:

to accentuate varietal aromas in red and rosé wines

to emphasize red fruit notes in wines that seek greater aromatic intensity

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