Balance, finish, and enhance.
Increase perceived wine quality while abbreviating aging time.
Evaporative Extraction technology produces oenological wine tannins with superior oak complexity and aroma.
PROBLEM 1:
Traditional oak aging methods are not economically feasible for the majority of wine consumed worldwide.
The profit margin for low and mid-price tier wines is razor thin – yet these categories represent the highest amount of wine consumed worldwide.
Barrel aging methods are not economically feasible for low and mid-price tier wines and the use of currently available oak alternatives still requires time and significant material handling. Quality is often negatively impacted.
SOLUTION 1:
Aroma Sciences whole barrel tannins enable lower price tier wines to be picked as more expensive in double blind tests.
Aroma Sciences Whole Barrel Tannins™ enable lower price wines to be picked as more expensive wines in blind tests.
The addition of very low doses Whole Barrel Tannins can increase the price-point of wine by dollars, thereby improving wine producer margins, product quality, and consumer satisfaction.
If other products could accomplish this, they would have already been discovered and used by major producers.
PROBLEM 2:
Conventional oak extracts lack aromatic depth and character are not a substitute for barrel or oak aging
No other extraction technology has been able to capture the true essence of oak in a way that replicates barrel aromatics imparted by time. Current oak tannins are devoid of vibrant aromatic profiles that make a great barrel aged wine.
Even the best currently available oak extracts either (1) taste artificial or (2) have almost no aroma.
SOLUTION 2:
Whole Barrel Tannins impart authentic aromatic profiles.
Aroma Sciences Whole Barrel Tannins are directly evaporated and captured from former French oak wine barrels and American oak spirits barrels using our exclusive, internationally patented Evaporative Extraction process.
We provide the most accurate oak profile ever produced in a convenient liquid format.
Bench Testing
HOW TO TEST IN WINE
A simple starting point evaluation guide
Aroma Sciences Whole Barrel Tannins can be used to balance wine and increase perceived quality, and to enhance and abbreviate aging time. As an initial starting point, we recommend pouring a few 5-ounce glasses of the same wine and comparing different dose levels of whole barrel tannins to an undosed sample.
(See dose chart at bottom of page.)
Whites
Primary Uses
Balance. Reduce perceived acidity. Finish. Promote consistency. Enhance and abbreviate aging time.
Recommended Barrel Aromatics
French Oak Tannins; Light and Medium Toast
American Oak Tannins; Light Toast
Recommended Dose:
200 to 400 parts per million. For quick bench testing, add sample tannins to a clean glass and then immediately pour 5 ounces of wine. Swirl the glass for 30 seconds to mix.
Reds
Primary Uses
Balance. Reduce perceived acidity. Finish. Promote consistency. Enhance and abbreviate aging time.
Recommended Barrel Aromatics
French Oak Tannins; Light, Medium and Dark Toasts
American Oak Tannins; Light, Medium and Dark Toasts
Recommended Dose:
300 to 600 parts per million. For quick bench testing, add sample aromatics to a clean glass and then immediately pour 5 ounces of wine. Swirl the glass for 30 seconds to mix.
Dose Chart for 5-Ounce Serving:
IMPORTANT NOTE: Please do not allow evaporated tannins to sit in an empty glass for more than a few seconds before adding wine. Add the recommended dose of tannins to the glass and fill immediately. Swirl in glass for 30 seconds to promote good mixing.
200ppm - 0.030mL
250ppm - 0.037mL
300ppm - 0.044mL
350ppm - 0.052mL
400ppm - 0.059mL
450ppm - 0.067mL
500ppm - 0.074mL
550ppm - 0.081mL
600ppm - 0.089mL
Detailed Dose Chart:
To download a PDF copy of a fully-detailed dosing chart that includes information about changes to ABV, click on the button below.