Bernard Pradel, owner and inventor at Toasted Oak LLC, pioneered and perfected the process of capturing the many unique and exquisite qualities of French Oak in wine. His liquid oak tannins have opened the door for many producers, both large and small, to elevate their wines with oak character previously only accessible with extensive aging and cooperage manipulation.

Sample sets are available upon request. Unlock the complexities hidden in your wines with the 8 profiles listed below. 

Contact your regional sales rep for assistance.

Hear what Tinus Els, Technical Sales Manager had to say at the Unified Wine & Grape Symposium.

FRUIT ENHANCER FRESH adds a citrus and new French oak barrel character. This tannin is also useful for the polymerization of existing grape seed and oak barrel tannin, which can often take years to soften and integrate.

With added proanthocyanidin from grape skins FRUIT ENHANCER PLUS increases the fruit flavor and aromas of the grapes, accenting the black berry fruit characteristics. This tannin is also useful for the polymerization of existing grape seed and oak barrel tannin, enhancing integration.

FRUIT EXPRESS is composed of hydrolyzable ellagitannins from toasted French oak plus grape derived proanthocyanidin and catechinic tannins. The increased tannin content improves structure while enhancing the blue and red berry profile of the wine.

Made from fresh and seasoned oak, HARVEST TANNIN is used the same way as powdered fermentation tannin, yet has a much smoother effect. It is easier to measure and disperse than powder, and is competitively priced. Harvest Tannin adds structure, preserves color and covers most vegetative characters. (Harvest tannin is a fresh product and is NOT included in the sample set)

MOCHA adds fire toast and aged character to both red and white wines, similar to the character of a heavy-toast French oak barrel with slightly smoky, chocolate-coffee tones.

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.

The tannins in VANILLA PEACH are already polymerized. They add more softness rather than harshness from a typical tannin addition. This tannin contains an addition of pro-anthocyan from Grape skin and seeds with an extended maceration. It will increase the fruit flavor of the wine.

TERROIR is used primarily to add structure and mouthfeel to white and red wines. Because the tannins in TERROIR are already polymerized, they add more softness rather than harshness from a typical tannin addition. It will increase the “earthy” tone of the wine. 

BARREL EXTRACT tannin is also useful for the polymerization of existing grape seed and oak barrel tannin, which can often take years to soften and integrate. It aids in color stabilization and reduces sulfur production resulting from oxidation of enthanethiol in combination with Thiols-polyphenols.

 

CONTACT INFO:

Lauren Schwartzburg – Sales Manager | Central CA, NV | 707-256-9891

Tinus Els – North Western Sales Manager | Northern CA, ID, OR, WA, HI | 707-499-4197

Scott Anker – Sales Manager | Central Coast, Southern CA, AZ | 805-437-9672

Andrew Causey – Technical Sales Manager | CO, NM, UT | 303-242-2737

Kevin Kawa – Northeastern Sales Manager | 215-205-9837

Les Ferguson – Southern Sales Manager | 817-614-2565

Ilya Soroka – Midwest Sales Manager | 952-641-3624

Nick Funnell – Sales Manager | AK | 503-201-2486

Sadhana Brent – Customer Service and Support Wine Division | 800-585-5562 X1