150 year old oak trees are able to avoid rotting, breaking down and spoiling in all types of harsh conditions from hot and dry to wet and cold. It is these same characteristics that allow our wood extract, WineShield<\/strong> to provide a natural potent stabiliser in wine.<\/span><\/p>\nThe congeners and phenolics contained in WineShield<\/strong> are powerful anti-oxidants that assist in protecting your wine. They scavenge any neutralizing oxidant reactions before they can affect the wine, strengthening the phenol and protein bonds inside to produce more resilient molecular structure in the wine without changing the appearance, taste and aroma.<\/span><\/p>\n<\/div><\/div><\/div>![](\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27374%27%20height%3D%27340%27%20viewBox%3D%270%200%20374%20340%27%3E%3Crect%20width%3D%27374%27%20height%3D%27340%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" "\\"time-you-can-save-accelarating-maturation\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>The price of Shelf Life<\/span><\/h1><\/div><\/div><\/div><\/div><\/div>
Winemaking is the intersection of biochemistry, microbiology, botany and art. Historically consumers were happy with wines that would be aged over far longer periods, today most wine is consumed within months of production resulting in softer, gentler wines that are commensurately susceptible to oxidation, ageing and shelf instability.<\/span><\/p>\nSulfur dioxide, or SO2, remains the most important additive used in winemaking. There are very few wines that are made without some use of SO2. This is because wine is perishable, prone to oxidation and the development of aldehyde off-odors. Whilst SO2 has major processing and shelf life benefit for the winemaker, there are key considerations as to why producers and customers are keen to reduce the use of SO2 in wines, including Health, Taste and Natural challenges.<\/span><\/p>\nToday oenological tannins are widely used in the wine industry to improve wine quality. Stoak\u2019s range of new oenological tannins are developed with many specific functions, such as modifying antioxidant effects, color stabilization, aroma and flavor enhancement.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div>The price of Shelf Life<\/span><\/h1><\/div><\/div><\/div><\/div><\/div>
Winemaking is the intersection of biochemistry, microbiology, botany and art. Historically consumers were happy with wines that would be aged over far longer periods, today most wine is consumed within months of production resulting in softer, gentler wines that are commensurately susceptible to oxidation, ageing and shelf instability.<\/span><\/p>\nSulfur dioxide, or SO2, remains the most important additive used in winemaking. There are very few wines that are made without some use of SO2. This is because wine is perishable, prone to oxidation and the development of aldehyde off-odors. Whilst SO2 has major processing and shelf life benefit for the winemaker, there are key considerations as to why producers and customers are keen to reduce the use of SO2 in wines, including Health, Taste and Natural challenges.<\/span><\/p>\nToday oenological tannins are widely used in the wine industry to improve wine quality. Stoak\u2019s range of new oenological tannins are developed with many specific functions, such as modifying antioxidant effects, color stabilization, aroma and flavor enhancement.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div>Wineshield Benefits<\/span><\/h1><\/div>
![](\"https:\/\/www.stoaktechnologies.com\/wp-content\/uploads\/2023\/11\/Wine-Shield-final-no-shadow-237x300.png\" "\\"time-you-can-save-accelarating-maturation\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>![\"SO2\"](\"\/\/www.stoaktechnologies.com\/wp-content\/plugins\/revslider\/sr6\/assets\/assets\/dummy.png\" "\\"Wineshield")
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