American Classic Whiskey Oak Chips specific particle size makes them ideal for small-batch winemaking.
American oak contains higher concentrations of volatile compounds and derivatives of thermal degradation of lignin, but lower concentrations of ellagitannins. It enhances the wine’s organoleptic properties by transferring characteristic compounds such as whisky and vanilla.
Their fine grain, high porosity, and permeability make them ideal for use in winemaking. This oak’s slow component transfer makes it particularly suitable for medium- and long-duration treatments.
APPLYING TO WINE:
- Enhances aromatic complexity by transferring whisky and vanilla aromas.
- Preserves the wine’s natural fruitiness due to its slow, gradual transfer of these aromas.
- Creates a structured mouthfeel thanks to its ellagitannin content.
- Medium-toasted having a high polyphenol and phenolic aldehyde content derived from thermal degradation of the lignin, which is responsible for these aromas. Their highly regarded whisky and trans-whisky-lactones add an intense vanilla aroma to the wine.
- 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.
- Brown chips color tone varies according to toasting
- Store in the original packaging in a cool dry place.