Cider Making Products

• American oak, untoasted.
• Enhances the varietal characteristics of grapes and increases freshness and longevity of aromas.
• Increases volume, softness and structure without increasing tannic sensations.
• Increases ageing potential.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• French oak, untoasted.
• Fresh fruit, white fruit, vanilla, coconut. Preserves aromatic characteristics of wine.
• Increases  structure, volume, and smoothness and improves balance and finesse.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• American oak, light-medium toast.
• Vanilla, coconut, cinnamon, Bourbon, honey, tropical fruit, hazelnut, toasted almond, butter and caffe latte.
• Increases softness, volume and freshness accompanied by a pleasant increase in tannic sensation.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• French oak, medium toast.
• Custard, coconut, butter, cappuccino, licorice and dried fruit.
• Increases softness, volume and sweetness without imparting excessive tannins.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• French oak, medium toast.
• Caramel, cappuccino, toasted sugar, butter, almond, toasted hazelnut, vanilla and light spice.
• Increases smoothness and sweetness.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• French oak, medium toast.
• Light spice, toast, chocolate, caramel and vanilla notes that enhance fruitiness and complexity.
• Increases smoothness, volume and structure without imparting excessive tannins.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• French and American oak, various toast levels.
• Spicy aromas - cloves, black pepper, licorice, cocoa, coffee made complex by notes of Bourbon, fruit, dried fruit and coconut.
• Increases softness and structure.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• French oak, heavy toast.
• Coffee and toast made complex by sweeter aromas of vanilla, coconut and caramel.
• Increases structure, softness and sweetness perception.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

• French oak, medium-plus toast.
• Caffè macchiato, toasted bread, toasted almond, hazelnut, vanilla, and apricot.
• Very smooth, sweet and complex.

Dosage: 1-4 g/L in white vinification 
                 1-6 g/L in red vinification
                 1-2 g/L for light cider
                 1-4 g/L for heavy cider
Contact time: Minimum of 4 weeks during wine ageing. During fermentation, contact time is equal to the length of fermentation. Minimum of 3 months, optimal at 4 months for cider.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.