Oak Alternatives
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- American oak, untoasted.
- Enhances the varietal characteristics of grapes and increases freshness and longevity of aromas.
- Increases volume, roundness and softens tannin structure.
- 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.Product
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- 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.Product
Size
Price
Quantity
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- American oak, medium-toasted.
- Vanilla, coconut, Bourbon, honey, tropical fruit, hazelnut, toasted almond, butter.
- Increases smoothness, volume and freshness without imparting excessive tannins.
Size: 25 cm x 2.7 cm x 0.9 cm
Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
Contact time: Minimum of 3 months, optimal at 4 months.Product
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- American oak, light-medium toast.
- Vanilla, coconut, cinnamon, Bourbon, honey, tropical fruit, hazelnut, toasted almond, butter, caffe latte.
- Increases smoothness, volume and freshness 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.Product
Size
Price
Quantity
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- French oak, medium-toasted.
- Vanilla, coconut, butter, cappuccino, and licorice.
- Increases smoothness, volume and sweetness without imparting excessive tannins.
Size: 25 cm x 2.7 cm x 0.9 cm
Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
Contact time: Minimum of 3 months, optimal at 4 months.Product
Size
Price
Quantity
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- French oak, medium-toasted.
- Custard, coconut, butter, cappuccino, licorice and dried fruit.
- Increases smoothness, 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.Product
Size
Price
Quantity
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- French oak, medium-toasted.
- Caramel, cappuccino, toasted sugar, butter, almond, toasted hazelnut, vanilla and light spice.
- Increases smoothness and sweetness.
Size: 25 cm x 2.7 cm x 0.9 cm
Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
Contact time: Minimum of 3 months, optimal at 4 months.Product
Size
Price
Quantity
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French oak, medium-toasted.
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.Product
Size
Price
Quantity
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- French oak, medium-toasted.
- Spicy, black pepper, caramel, licorice, vanilla and coconut notes. Enhances freshness, fruitiness and complexity.
- Increases smoothness, volume and structure without imparting excessive tannins.
Size: 25 cm x 2.7 cm x 0.9 cm
Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
Contact time: Minimum of 3 months, optimal at 4 months.Product
Size
Price
Quantity
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- French oak, medium-toasted.
- Spicy, black pepper, caramel, licorice, vanilla and coconut notes. Enhances freshness, 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.Product
Size
Price
Quantity
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- French and American oak, various toast levels.
- Spicy aromas - cloves, black pepper, licorice, cocoa, coffee made complex by notes of Bourbon, fruit, dried fruit, coconut.
- Increases smoothness 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.Product
Size
Price
Quantity
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- 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.Product
Size
Price
Quantity
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- French oak, medium-plus toast.
- Café macchiato, toasted bread, toasted almond, hazelnut, vanilla, and apricot.
- Very smooth, sweet and complex.
Size: 25 cm x 2.7 cm x 0.9 cm
Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
Contact time: Minimum of 3 months, optimal at 4 months.Product
Size
Price
Quantity
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- French oak, medium-plus toast.
- Café 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.Product
Size
Price
Quantity
- Learn More
- French oak, heavy toast.
- Dark chocolate, cocoa, black coffee, toasted almond, toasted hazelnut and licorice.
- Increases volume, structure and tannins.
Size: 25 cm x 2.7 cm x 0.9 cm
Dosage: 1 barrel boost/barrel (60 gal) is equivalent to 25% new oak.
Contact time: Minimum of 3 months, optimal at 4 months.Product
Size
Price
Quantity
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- French oak, heavy toast.
- Cocoa, bitter chocolate, black coffee, toasted almond, toasted hazelnut, licorice, pepper.
- Increases volume, structure and 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.Product
Size
Price
Quantity