Oak Chips

Enhancing fermentation chips

OCI oak chips are engineered to enhance wine structure, aromatic complexity, and mouthfeel during fermentation, aging, or finishing.

• • Recommended contact time is 1-3 weeks. Taste and adjust as needed.
  • Available in French (Quercus Robur) and American Oak (Quercus Alba).
  • Available in Untoasted, Light, Medium, Medium+, Heavy, and Charbon toast levels.
  • Available in 1.5 OZ, 1 LB, 2 LB, 5 LB, 10 LB, 20 LB, 20 LB Infusion, and 40 LB.

Dosage: 7.5-11.5 g/gal; 2-4 g/L

Size: Small grade chips (approx.: 0.1″ L x 0.1″ W x 0.4″ H). Large grade chips (approx.: 0.4″ L x 0.1″ W x 0.4″ H).

Screening: Screened chips provide uniform particle size with low sediment. Unscreened chips provide mixed chip sizes and include sediment.

Usage: Apply oak chips at the specified dosage during alcoholic fermentation, malolactic fermentation, or maturation. Ensure adequate mixing for homogeneous extraction. Chips may be added loose or contained in infusion bags to facilitate removal.

Useful Life: Store in a cool dry, odor free environment below 77°F (25°C). Designed for a 1 time use during fermentation, aging, or finishing.

Toasting Method: Convection oven

Seasoning: Air-dried for 24-36 months.