This kit is a technical tool designed for oenologists, enabling bench-scale evaluation of the impact of different botanical origins on the matrix and the Structure of your wines.
1. For your wines: working on architecture and balance
In strict compliance with oenological practices (where flavouring is prohibited), this kit lets you work on the frame of the wine by playing on phenolic interactions and the contribution of structuring compounds.
Managing volume and richness: Test the ability of the Acacia to coat sometimes harsh tannins and to densify the mid-palate, without adding toasted notes.
Reinforcing the backbone: Evaluate the contribution of the Chestnut or the Grape Seeds to restore tension, firmness, and increase the ageing potential thanks to their natural antioxidant properties.
Precision of ageing: Compare the structural impact of the Oak (#810) or the Cherry to define the ageing profile (tannic contribution and volume) most suited to the raw material of your vintage.
2. A technical opportunity for alcohol-free and soft drinks
This kit is also a major asset for developing new non-fermented or dealcoholised products.
The observation: The absence of alcohol deprives the drink of its natural viscosity and 'weight', making the mouthfeel often fleeting.
The Structure response: These extracts allow for the physical reconstruction of the body of the drink. They compensate for the loss of ethanol by restoring density and length, which are essential for providing a quality tasting experience in a soft drink or a de-alcoholised wine.
⚠️ Regulatory watch point:
This kit is an R&D exploration tool.
Wines (OIV/EU): Use is regulated. Oak, grape seed and chestnut are recognised oenological tannins (in particular for structure and protection). The use of wild cherry or acacia (as wood extracts), however, may be restricted or prohibited depending on the appellation specifications.
Non-alcoholic drinks and soft drinks: The regulations (often food-related) are different and generally allow for a wider use of these natural extracts.
It is the responsibility of the oenologist to validate the compliance of inputs according to the legal category of the finished product.
Price below is per unit, for 1 sales unit
