Sweetness and volume

IOC ESSENTIAL OAK SWEET™ enhances the perception of sweetness and softness, balances barrel-aged wines.

• Imparts hints of French oak aromas and sweetness
• Adds volume and balances barrel-aged wines
• Blend of ellagic tannins from toasted and untoasted French oak
• Best used for final blend adjustments (up to 2-7 days prior to bottling)

---

Frequently Used In: Whites, Rosés, Reds 
Recommended Dosage: (bench trials recommended)

• White/Rosé Wine: 1-5 g/hL (10-50 ppm) (0.08-0.4 lb/1000 gal)
• Red Wine: 1-15 g/hL (10-150 ppm) (0.08-1.2 lb/1000 gal)

Usage: Add ESSENTIAL OAK SWEET by mixing with 10 times its weight of warm water 35–40°C (95–104°F). If available, it is best to use an inline dosing pump to incorporate ESSENTIAL OAK SWEET into the wine. If an inline dosing pump is unavailable, add product and mix well to obtain even distribution. If the wine will be filtered at bottling, add ESSENTIAL OAK SWEET 48 hours prior to bottling to allow for proper integration. For highly tannic wines, add ESSENTIAL OAK SWEET at least 7 days prior to bottling.
ESSENTIAL OAK SWEET is able to pass through final membrane filters (0.45 μm) found on most bottling lines, though final filtration is not required after adding ESSENTIAL OAK SWEET.
Storage: Dated expiration. Store in a cool, dry, odor-free environment. Reseal opened packaging immediately.

---

Downloads
ESSENTIAL OAK SWEET - Allergen Statement
ESSENTIAL OAK SWEET - Food Safety Sheet
ESSENTIAL OAK SWEET - Specification Sheet
ESSENTIAL OAK SWEET - Safety Data Sheet
ESSENTIAL OAK SWEET - Technical Data Sheet