In the past, apart from very hot water, which often removes oak flavours from the timber, there had been virtually no process provided to remove the tartrate and protein from the internal walls of oak barrels, vats, and staves without tainting the oak, or leaving un-rinsed chemical films on the barrel interior surfaces.

This cleaner was designed to quickly remove tartrate crystals and protein from the oak without the charring and taint of harsh cleaners, leaving the wood smelling as sweet as it began.

This product also doubles as a cold water term soaking solution for bathing oak staves to remove wine colour, protein and tartrate and also for neutralising off odours in "VA" affected barrels.

As with our other Wine Industry cleaning chem-specialties, every component of this product has been selected to satisfy Workplace Health issues and environmental concerns, whilst giving excellent result.

Wastewaters may discharge direct to the sewers without any known current or projected restriction relating to this product.

Cleaner wastes can also be tank contained and viably re-processed to recover the tartrates