From toasted and untoasted French oak, VANILLA is rich in Cis and Trans Oak-lactone – a very dense concentration of vanillin, adding a very smooth, creamy texture to wine. The rates of use are much lower than other liquid oak profiles.
Tannin content (expressed as gallic acid equivalent) ≈100 g/liter
May be used during fermentation of chardonnay or other white wines. For color protection in reds, add after ML fermentation. For finishing mouthfeel / flavor adjustments add 2 weeks prior bottling.
Suggested use levels: 1Liter in 1,000 – 10,000 Liters (70% less in white wines)