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Oak Blocks Balance (Equilibre)
Toast Level: N/A
Flavor Components / Benefits & Uses
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
Pack Size
Dose Rate*
w
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
Intense
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*
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
w
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.
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:
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.
Sample Description
Grams Chips
Wine (mL)
Equivalent Oak Dose Rate g / L
lbs / 1,000 gal
Control
0
1000 1000 1000 1000 1000 1000
-0-
-0-
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
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.
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