American Heavy Smoked Toasted Oak Chips (100g | 3.5oz)

CRAFTED SERIES American Heavy Smoked Toasted Oak Chip's high density, low porosity, and permeability make them ideal for use in wine-making.
American oak contains higher concentrations of volatile compounds and derivatives of thermal degradation of lignin, but lower concentrations of ellagitannins.





FLAVOUR PROFILE



Caramel
Smoke
Roasted Nuts





APPLYING TO WINE:

Minimizes modification of the wine’s tannin profile due to its low ellagitannin content. Has less impact on structured mouthfeel than European oaks.
Has a significant short-term organoleptic impact due to its high volatile compound content.
This oak rapidly transfers its characteristic aromas to the wine, making it suitable for short-duration treatments.

ORGANOLEPTIC QUALITIES:

Heavy Smoked Toasted Oak Chips have a high glycosidic polymer content that produces Heavy Smoked toasted, caramel, and roasted notes and significantly increases the wine’s aromatic complexity.

DOSAGE:

In wine 4 grams per 1 L (33.8 oz), dosage time will depend on the degree of transfer sought and the intensity of the characteristics desired.
For chips, treatment time varies between 0 and 4 weeks.
Users are recommended to perform prior testing to determine dosage and to taste the wine frequently to identify the optimal treatment time in each case. 

INSTRUCTIONS FOR USE:

Chips: To optimize the transfer of the oak's beneficial properties to the wine, position the sacks of chips at varying depths within the container.
50% of the oak at the top of the container and 50% of the oak at the bottom of the container.
Shake the sacks once a week.