Abstract: The subject of the invention is the use, as an oenological product, of a proanthocyanidin tannin of phloroglucinol type that does not contain or contains very few ferulic and paracoumaric acids.

Abstract: The object of the invention is a process for supplementing an alcoholic beverage with constituents, during its production, in which, when said beverage is in a production container, carrying out an addition to said beverage of said constituents, characterized in that said addition is carried out with a dosage of constituents predetermined as a function of the difference, measured or estimated, of the content in said constituents between a barrel of new wood of the best essence and said production container and in that the supplemental additions are carried out at predetermined intervals and with dosages predetermined as a function of the nature of said container, so as to compensate over the course of time the decrease by degradation of said constituents and to obtain a curve of concentration in constituents in said beverage tending toward that which would be obtained with said barrel of the best essence instead and in place of said container.