Red Wonder - CellarScience

• Enhances fruit and chocolate-like aromas in red wines
• Helps stabilize color
• Our selected blend of SIY's, Ellagic Tannins, and a touch of Gum Arabic
• Added at the end of fermentation or the beginning of aging

Red Wonder was developed to add fruit and chocolate flavor to red wine. It brings the body and richness of sur lie aging with the amazing impact of ellagic finishing tannins. The ellagic tannins in this blend were selected for their ability to impart chocolate flavors into the wine.

Red Wonder is a blend of specially inactivated yeast (SIY), elected ellagic tannins, and a little bit of LiquiBody Gum Arabic. In addition to body and flavor this product helps reduce the need for SO2 and also helps to lock in color.

You certainly could select an SIY, like our CellarScience Easy Sur Lie and then trial them with different ellagic tannins along with LiquiBody. But we've worked in small wineries and we know you are busy, so we've done that trialing for you and selected the blend that most often turned out really exceptional red wines.

Directions:
Use at the rate of 0.4 to 1.5 g per gallon of wine. Rehydrate in warm water or wine for 30 minutes and then stir directly into the tank or barrel. Once fully mixed it doesn't need any further stirring. We recommend starting with dosage of 1 g per gal (0.25 g per liter) and adjusting on further batches as needed.