Remove Vegetal Aromas and Flavors from Your Wine. As harvest time approaches it’s time to start thinking about how to manage those blocks of Merlot and Cabernet Sauvignon that repeatedly deliver vegetal aromas and flavors. At Oak Solutions Group we suggest using our evOAK Oak Powder during fermentation. Through a number of controlled studies and commercial trials, we see a noticeable reduction or elimination in the sulfur compounds when our oak powder is used during fermentation. These are the compounds that cause rubbery, green vegetable characters. Chemical analysis has shown a reduction between of 25-64% in volatile organosulfur compounds. Sensory analysis also shows evOAK Oak Powder can lift the fruit and add structure to wine. evOAK Oak Powder is easy to use. Simply place it on the grapes prior to the start of fermentation. You can even apply it directly at the hopper. The extremely small particle size allows the powder to be processed along with the must. ` Another advantage of evOAK Oak Powder is that, when used at recommended dosages, it does not impart significant oak character. This allows the winemaker to have a choice in additional oak aging. If you would like to learn more about this product or receive a copy of our research, please email us at paul@oaksolutionsgroup.com.