View Table of Contents Oak Chips French Oak Avantage ®
View Table of Contents
Oak Blocks Balance (Equilibre)
Toast Level: Medium
Flavor Components / Benefits & Uses
Toast Level: N/A
Flavor Components / Benefits & Uses
o
o
• Enhanced structure from silky tannin throughout the palate • Subtly elevated aromatics with notes of caramel and vanilla with hints of gingerbread and licorice • Versatile chip with a balance of volume, length and aromatics • Typically used in aging programs, the 4 year seasoning and unique toasting process produce results not often found in oak adjuncts
• Sweet spice with a touch of smoke • Toasted Coconut and vanilla round out this sophisticated flavor profile • French oak provides a refined and elegant structure while the medium toast enhances aromatics
Pack Size
Dose Rate*
Pack Size
Dose Rate*
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55 lbs (25 kg)
White/Rosé: 60-240 g/hL (5-20 lbs/1,000 gal) | Red: 120-360 g/hL (10-30 lbs/1,000 gal)
The recommended dosage is the same as Arôbois oak chips should be adapted to the wine, the grape variety and the desired effects. White wines: 5 – 20 lbs per 1,000/gal | Red wines: 10- 45 lbs per 1,000/gal
40 lbs (18 kg)* *(3) - 6kg Infusion Bag
Sweet (Douceur)
Toast Level: N/A
Flavor Components / Benefits & Uses
o
Intense
• An overall rich sweetness is characteristic of this toast profile • White / rosé wines: recommended for use during vinification (particularly Fraicheur for length and vivacity and Douceur for sweetness) and prolong contact during Aging for a soft, mellow and subtle woodiness • Red wines: recommended for use during fermentation (Equilibre for structure, Fraicheur for length and vivacity, Douceur for powerful tannins and Intense for roundness) and during Aging to add aroma and complexity, finesse, sweetness, etc.
Toast Level: N/A
Flavor Components / Benefits & Uses
o
• Intense chips deliver bold aromas of fresh oak, licorice, gingerbread, spice, vanilla and cocoa • Contributes roundness, volume, sweetness and length with added weight on the finish • Typically used in aging programs, the 4 year seasoning and unique toasting process produce results not often found in oak adjuncts
Pack Size
Dose Rate*
1 g/L to 3 g/L during fermentation | 1 g/L to 2.5 g/L during Aging
55 lbs (25 kg) 40 lbs (18 kg)* *(3) - 6kg Infusion Bag
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Pack Size
Dose Rate*
The recommended dosage is the same as Arôbois oak chips should be adapted to the wine, the grape variety and the desired effects. White wines: 5 – 20 lbs per 1,000/gal | Red wines: 10- 45 lbs per 1,000/gal
40 lbs (18 kg)* *(3) - 6kg Infusion Bag
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Balance (Equilibre)
Toast Level: N/A
Flavor Components / Benefits & Uses
o
Dosage should be calibrated according to grape variety, wine style, and the intended sensory outcome. In general, white, rosé, and lighter reds require minimal additions, whereas structured, full-bodied reds can accommodate higher levels. At sub-threshold doses, the effect is primarily on phenolic integration and mouthfeel rather than aromatic expression.
• Subtly elevated aromatics with notes of caramel and vanilla with hints of gingerbread and licorice • White / rosé wines: recommended for use during vinification (particularly Fraicheur for length and vivacity and Douceur for sweetness) and prolong contact during Aging for a soft, mellow and subtle woodiness • Red wines: recommended for use during fermentation (Equilibre for structure, Fraicheur for length and vivacity, Douceur for powerful tannins and Intense for roundness) and during Aging to add aroma and complexity, finesse, sweetness, etc.
1. Using a graduated cylinder, measure 6 - 1 liter samples of wine intended for oak treatment. Add 25 ppm of total SO 2 if the oak trial wine will be stored for long periods. 2. Add grams of chips as outlined in the table below. Trial wine should be a representative sample of wine lot. 3. Add wine and oak to container with minimal headspace and seal or cover with Parafilm or Press-n-Seal. Stir or agitate multiple times during the first 24 hours to ensure oak becomes thoroughly wetted by wine. Protocol for Laboratory Trial Wines:
Pack Size
Dose Rate*
4. Stir daily, allowing the wine to extract oak compounds for 14-28 days at cellar temperature. 5. Remove oak particles from blending wine by passing wine through filter paper. Collect blending wine in small bottles to minimize oxidation. Sealed full bottles can typically be stored in the refrigerator up to 8 weeks. 6. Conduct sensory evaluation of the samples to determine optimal dosage. Further variations may be desirable to achieve optimum results.
55 lbs (25 kg) 40 lbs (18 kg)* *(3) - 6kg Infusion Bag
1 g/L to 3 g/L during fermentation | 1 g/L to 2.5 g/L during Aging
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Intense
Toast Level: N/A
Flavor Components / Benefits & Uses
o
• Intense chips deliver bold aromas of fresh oak, licorice, gingerbread, spice, vanilla and cocoa • White / rosé wines: recommended for use during vinification (particularly Fraicheur for length and vivacity and Douceur for sweetness) and prolong contact during Aging for a soft, mellow and subtle woodiness • Red wines: recommended for use during fermentation (Equilibre for structure, Fraicheur for length and vivacity, Douceur for powerful tannins and Intense for roundness) and during Aging to add aroma and complexity, finesse, sweetness, etc.
Sample Description
Grams Chips
Wine (mL)
Equivalent Oak Dose Rate g / L
lbs / 1,000 gal
Pack Size
Dose Rate*
Control
0
1000 1000 1000 1000 1000 1000
-0-
-0-
55 lbs (25 kg) 40 lbs (18 kg)* *(3) - 6kg Infusion Bag
1 g/L to 3 g/L during fermentation | 1 g/L to 2.5 g/L during Aging
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1 2 3 6 9
1.0 2.0 3.0 6.0 9.0
1 2 3 6 9
8
17 25 50 75
Fresh (Fraicheur)
Toast Level: N/A
Flavor Components / Benefits & Uses
o
• Bright fruit expression with aromas of caramel, delicate vanilla, cocoa and spice • White / rosé wines: recommended for use during vinification (particularly Fraicheur for length and vivacity and Douceur for sweetness) and prolong contact during Aging for a soft, mellow and subtle woodiness • Red wines: recommended for use during fermentation (Equilibre for structure, Fraicheur for length and vivacity, Douceur for powerful tannins and Intense for roundness) and during Aging to add aroma and complexity, finesse, sweetness, etc.
Oak Contact Time:
23 Order Info: cs@gusmerenterprises.com | 866.213.1131 | www.GusmerWine.com Blocks 47 contact and harmonization time: 2 to 3 months contact time is normally sufficient to allow an optimal extraction of the blocks. To ensure a harmonious integration of the wood, we recommend a harmonization period after the extraction of the blocks, a similar period: 2 to 3 months. *Please see the disclaimer at the bottom of page 21 Granular / Oak Chips contact and harmonization time: 3 to 4 weeks are normally sufficient to allow an optimal extraction for these medium sized chips/granular. For a silky integration, we recommend you allow a minimum of 6-8 weeks integration after withdrawal of the chips/granular.
Pack Size
Dose Rate*
55 lbs (25 kg) 40 lbs (18 kg)* *(3) - 6kg Infusion Bag
1 g/L to 3 g/L during fermentation | 1 g/L to 2.5 g/L during Aging
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22 2026 - 2027 Gusmer Enterprises, Inc. Wine Products Catalog
*Please see the disclaimer at the bottom of page 21
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