Oak chips, e.Bois

e.Bois® oak chips are used to optimise wine’s organoleptic properties and improve its tannin structure. It also assist with colour stabilisation. e.Bois® oak chips are also ideally suited for barrique maturation.

Dosage
e.Bois® oak chips can be added to mash, must or wine at any time. The contact time may vary between a few days and several weeks, depending on the wine type, chips used and dosage quantity. Organoleptic assessment should be continuous to monitor progress and to separate the chips at the right time. Depending on the desired intensity, the quantities to be used are between 50 and 500 g/100 L, or more for customary contact times of 5 ‐ 30 days. Oxygenation is advisable for stronger oak and toasting aromas to develop. There should be an appropriate flow of oxygen (air) depending on the wine type and contact time. Even pumping over, or stirring with air contact, causes the tannins and toasted aromas to be rounded off and balanced. The “infusion bag” packaging makes it easier for the user to add and remove the e.Bois® oak chips. They are made from food‐safe polyamide. e.Bois® Fraîcheur is not supplied in an infusion bag.

Origin of e.Bois® oak chips
e.Bois® oak chips are made from American or French oak. The speed of the oak’s growth, in other words the microclimate at the site, is decisive for whether the oak can be used. Slow‐growing oaks from cool climates are preferred. e.Bois® oak chips obtained from American oak are usually described in wine as aromatic/fruity and with a pronounced vanilla aroma.