EB Goud-Ron

EB Goud-Ron, being composed of ellagic tannin, is indicated to stabilize the colour, preserve and highlight the aromatic notes of wines. The action mechanism of EB Goud-Ron is to form the ethanal necessary for binding anthocyanins to proanthocyanidins. It also captures very effectively the free radicals oxidizing the aroma. It is also suitable to attenuate astringency, preserve and highlight the varietal aromatic notes. It should be used for the finishing of wines before bottling or during refinement.

The treated wines are easier to perceive at the taste and this makes them easily appreciable from the market. There is a strong toasted note, also known as tar (as in great red wines aged in barrique). The well-balanced and full-bodied vanilla integrates well with wines of great depth. It is very particular because it ranges from spice to sweetness, is aromatically complex and is characterized by a very wide bouquet. The taste is balanced with tannins, while intense at the nose. Another very important characteristic is the coherence between nose and mouth (what is perceived at the nose is found in the mouth).