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Oak Alternatives INCANTO CREAM Composition: Medium-Toasted French Oak Sensory aroma characteristics: Vanilla, coconut, butter, cappuccino, and licorice. Mouthfeel characteristics: Increases smoothness, volume, and sweetness without imparting excessive tannins. INCANTO CARAMEL Composition: Medium-Toasted French Oak Sensory aroma characteristics: Caramel, cappuccino, toasted sugar, butter, almond, toasted hazelnut, vanilla, and light spice. Mouthfeel characteristics: Particularly increased smoothness and sweetness. Black coffee, Toasted bread Pinole, Almond, Hazelnut Cappuccino, Caramel, Butter Juniper, Mint, Eucalyptus Cocoa Bourbon, Tropical fruit White flowers 10 8 6 4 2 0 Fresh timber, Cedar Red fruit Coconut Peach, Apricot Vanilla Licorice Cloves, Black pepper White flowers Cocoa 10 Red fruit 8 Black coffee, Toasted bread 6 Peach, Apricot 4 Pinole, Almond, Hazelnut 2 Vanilla 0 Cappuccino, Caramel, Licorice Butter Juniper, Mint, Eucalyptus Cloves, Black pepper Bourbon, Tropical fruit Fresh timber, Cedar Coconut INCANTO SPECIAL FRUIT Composition: Medium-Toasted French Oak Sensory aroma characteristics: Light spice, toast, chocolate, caramel, and vanilla notes that enhance fruitiness and complexity. Mouthfeel characteristics: Increases smoothness, volume, and structure without imparting excessive tannins. INCANTO TOFFEE Composition: Medium to Heavy-Toasted French Oak Sensory aroma characteristics: Café macchiato, toasted bread, toasted almond, hazelnut, vanilla, and apricot. Mouthfeel characteristics: Very smooth, sweet, and complex. 34 Black coffee, Toasted bread Pinole, Almond, Hazelnut Cappuccino, Caramel, Butter Juniper, Mint, Eucalyptus Bourbon, Tropical fruit White flowers Cocoa 8 Red fruit 6 4 2 0 Fresh timber, Cedar Coconut Peach, Apricot Vanilla Licorice Cloves, Black pepper Black coffee, Toasted bread Pinole, Almond, Hazelnut Cappuccino, Caramel, Butter Juniper, Mint, Eucalyptus Bourbon, Tropical fruit White flowers Cocoa 8 Red fruit 6 4 2 0 Fresh timber, Cedar Coconut Peach, Apricot Vanilla Licorice Cloves, Black pepper INCANTO SPICE Composition: Blend of French and American oak treated with different toasting process. Sensory aroma characteristics: Gives very complex and intense spice aroma. Very positive results when used in Pinot Noir, Syrah, Cabernet Sauvignon, Sangiovese and Primitivo. Mouthfeel characteristics: Increased smoothness and structure. INCANTO DARK CHOCOLATE Composition: Medium to Heavy-Toasted French Oak Sensory aroma characteristics: Dark chocolate, cocoa, black coffee, toasted almond, toasted hazelnut, licorice, and pepper. Mouthfeel characteristics: Increased volume, structure, and tannins. White flowers Cocoa 10 Red fruit 8 Black coffee, Toasted bread 6 Peach, Apricot Pinole, Almond, Hazelnut Cappuccino, Caramel, Butter Juniper, Mint, Eucalyptus Bourbon, Tropical fruit 4 2 0 Fresh timber, Cedar Coconut Vanilla Licorice Cloves, Black pepper Black coffee, Toasted bread Pinole, Almond, Hazelnut Cappuccino, Caramel, Butter Juniper, Mint, Eucalyptus Cocoa Bourbon, Tropical fruit White flowers 10 8 6 4 2 0 Fresh timber, Cedar Red fruit Coconut Peach, Apricot Vanilla Licorice Cloves, Black pepper
Oak Alternatives The INCANTO N.C. range: the alternatives to oak alternatives WHY INCANTO N.C.? The Incanto N.C. products are completely soluble formulations just containing the active molecules that make oak powder application during fermentation of interest: • Ellagic Tannins, that act as catalysers for tannin/anthocyanin complex formation via “acetaldehyde bridges”. These complexes have a red color, are stable against decoloration with sulfur dioxide and contribute to the wine structure without giving astringency. • Wood polysaccharides, that increase volume sensations, softens wine tannins, stabilize color and indirectly protect aromas from oxidation. • Aromatic substances, derived from wood and toasting, they bring aromatic complexity to the final wine. Incanto N.C. products used during fermentation can offer the efficacy of oak powder while offering some advantages: • precise dosages • consistent quality • no burnt or green wood notes • no solids that could damage the mechanical parts of harvest machinery or render cleaning difficult • ease of use for the winery staff • zero loss of color by solids absorption Because Incanto N.C. products just contain the active molecules that can be extracted from wood, dosages are 10 times smaller than the usual oak powder ones. This makes the job of winery staff easier and reduces wasteage. VANILLA, WOOD RED FRUITS VANILLA, CREAM COFFEE, TOASTED HAZELNUT COCOA, TOASTED HAZELNUT, VANILLA 35 INCANTO N.C. WHITE INCANTO N.C. CHERRY INCANTO N.C. INCANTO N.C. RED INCANTO N.C. PROWINE INCANTO N.C. WHITE Incanto N.C. White is composed of oak and acacia tannins and yeast polysaccharides. It can be used during wine fermentation to mimic the effect of untoasted oak powder or chips. Incanto N.C. White protects juice from oxidation and prevents the appearance of reductive odors. Additionally, it provides light notes of flower and vanilla, increases the flavor of fresh fruit, and enhances softness and volume. Application: Prevent reduction; reduce green notes; color stabilization; increase aromatic complexity; increase volume and structure. Dosage: 5-30 g/hL for white must 10-50 g/hL for rosé and red must Packaging: 1 kg - 10 kg INCANTO N.C. Soluble powder, superior to typical oak alternatives for the fermentation of white and red grapes. It can be used to mimic the effect of medium-toasted oak powder or chips. Incanto N.C. contributes all oak chip-extractable compounds that can impact color stabilization, aromatic complexity and balance. The use of Incanto N.C. during alcoholic fermentation provides all the benefits of oak, while avoiding operational problems such as clogging mechanical parts, difficult sanitation, waste treatment/elimination, etc. Application: Prevent reduction; reduce green notes; color stabilization; increase aromatic complexity; increase volume and structure. Dosage: 20-50 g/hL for red must 5-30 g/hL for white juice Packaging: 1 kg - 10 kg
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