Barrique refined wines display a complex aromatic profile, where proper wine notes are combined with boisé notes brought about by wood during time.
The barrique does not only influence wine bouquet, but also causes an improvement in its taste and colour characteristics.
Wine tannins and oxygen promote the ethanal production, taking part in the formation of polyphenolic compounds more polymerized and more stable in time, responsible for the mauve tones of barrique refined wines.
The wine looses therefore its tannic aggressiveness, becoming softer and more pleasant in the mouth, the colour is more intense and going towards violet tones.
New barriques release relevant quantities of ellagic tannins, but just after the first utilization yields become limited; this is caused by the natural impoverishment of ellagic tannins yielded for the most part during the first utilization, because of the “stop effect” caused by the tartaric and colloidal precipitations taking place during the refining stage.
Ellagitan Refill is an ellagic tannin in a watery solution, studied by AEB to integrate ellagic tannins in the barrique already used, thus enabling it to be used for a longer time without loosing its ability to promote a correct wine evolution.
Ellagitan Refill is added to the wine while filling the used barriques; it facilitates the polyphenolic polymerization in the presence of the ideal acetaldehyde dosage, fundamental compound for wines’ softness.
It also hinders the presence of reduced notes which are common in many wines during the refinement on used barrels.