In spite of SO2 wine can still go off, WineShield is an effective solution to combat this

Providing the stability, preservation and protection…

..of 150 year old oak barrels, in a highly efficient and concentrated form.

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 to provide a natural potent stabiliser in wine.

The congeners and phenolics contained in WineShield 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.

The price of shelf life ?

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.

Sulfur 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.

Today oenological tannins are widely used in the wine industry to improve wine quality. Stoak’s range of new oenological tannins are developed with many specific functions, such as modifying antioxidant effects, color stabilization, aroma and flavor enhancement.

The Bulk Wine Challenge

Bulk Winemakers suffer some critical challenges in maintaining the necessary wine freshness and stability.

The Science behind Wineshield

Stoak has developed a complex proprietary process that extracts the same key components that preserve and protect oak trees for hundreds of years, into a concentrated liquid form giving you the same protection in your product.

No chemicals or synthetic materials are used in the production process. Wine Shield is in liquid form, allowing it to integrate with your wine on a molecular level, delivering highest efficacy and results in a format that allows the winemaker total control and the ability to fine tune results in production.

Oxidation testing in Beer has shown 77% reduction in staling, similar oxidative reactions are taking place in wine where WineShield is assisting in reducing oxidative precursors and radicals, resulting longer shelf-life, reduced levels of spoilage and the retention of flavor and aroma profiles for far longer than untreated wines.

Dosing WineShield

  • Shake the container prior to opening

  • Measure out a quantity of WineShield

  • Add WineShield at Malolactic Fermentation for Red wine and Alcoholic Fermentation in White wine

  • Alternately dose in blending tanks

  • Ensure it is properly mixed

  • Carry out normal filtration

  • You are good to go !

Dosing of wineshield to maximise the preservative effect of oak extract
Min 1.0
Max 2.0

Very small dosages of WineShield are required, as our extract is already in a highly concentrated liquid form.

This makes measuring and adding really simple, no premixing or dissolving necessary. Winemakers can fine tune the delivery of WineShield as they wish and deliver the exact output they require (dosing shown here is all in mL dosed in 1L of wine or at a ratio of #:1000)

0 Gallons
of stabilised wine from only 1.3gal WineShield
0 Liters
of stabilised wine from only 5L of WineShield
0 Bottles
of stabilised wine from only 5L of WineShield

Impact on your wine

Winemakers spend huge effort on perfecting their winemaking processes and the taste of their wine. Crucial to all winemakers is to make sure that this is not interfered with in any way. Crucial to this is ensuring that WineShield does not alter the wine.

WineShield has been used by Brewers for many years and does not affect the Flavor, Aroma or Colour of the wine. Proteins are not affected and the wine retains its original structure.

The only real change is that your wine will retain the same flavor profile as when it was made, far beyond that of untreated wine.

Frequently Asked Questions

Wine Shield is a potent natural anti-oxidant and wine-stabilizing product that is highly stable.

Wine Shield comes in a concentrated liquid form and dosed into the wine at fermentation or in the blending tank pre filtration.

Wine Shield is an entirely natural product. The OIV institute has officially approved the use of the product in wine and Stoak has completed full organic certification on all of it’s products.

Yes, internationally recognized laboratories in Europe and Australia have tested our extracts and observed reduction in oxidative actions by up to 77%

Wine Shield has been used in the wine industry for over 3 years. Test results show no effect on pH or Proteins .

Yes it will work with your existing industry clarifiers. We recommend you continue to clarify in the same way you have in the past.

Wine Shield is GRAS (Generally Recognised as Safe) approved as an additive.

Wine Shield is a partial clarifier so it will not affect turbidity, we do however recommend you use your standard filtration process.

Wine Shield has been able to protect beer for over 18 months however the brewery should always aim to maintain the cold chain to ensure optimum freshness and shelf life.

Wine Shield is dosed at very low levels and is formulated as a non-aromatic, non-flavorant adjunct .