Wine Improvers

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Obtained from the sweet chestnut tree, this tannin is used mainly in red wines. It enhances bouquet and has a stabilising effect on anthocyans (red pigments).

Tannin compound particularly suited to white wines. Greatly enhances bouquet and has a slight fining action. A highly effective antioxidant.

Increases viscosity and sweetness in both wine and beer. Vegetable derived.

Natural oak extract of very higfh quality originating from the French limousin. Gives the same effect in a few days as storing in oak barrels for several years!

Controlled, guaranteed quality. Gives 'oaked' character to red or white wines. Contact time: a few days to a few months.

• Heavy Toast
• Medium Toast

Natural colouring dervied from grape skins. Use in wines lacking in colour.

Granulated active vegetable carbon for wine. Removes brownish colour (oxidation) but leaves flavour intact.

Granulated active vegetable carbon for wine. Removes off-flavours and odours (e.g.mould) but leaves colour intact.

Used for a controlled malo-lactic fermentation. Contains a high concentration of Leuconostic Oenos bacteria which converts any malic acid present into tartaric acid, thus reducing acidity and improving stability of the wine.

For final sweetening of wine. Non-fermentable. Available as both powder and liquid.