American Heavy Smoked Toasted Oak Chips 3 per Pack (100 gr | 3.52 oz)

• American Heavy Smoked Toasted Oak Chips 3 per Pack (100 gr | 3.52 oz)
• Selling Unit: 3 per Pack
• Unit Weight: 3 x 100 gr | 3.52 oz
• ABC CRAFTED SERIES American Heavy Smoked Toasted Oak Chip’s high density. low porosity. and permeability make them ideal for use in wine-making.
• American oak contains higher concentrations of volatile compounds and derivatives of thermal degradation of lignin. but lower concentrations of ellagitannins.
• FLAVOUR PROFILE:
• Caramel
• Smoke
• Roasted Nuts
• APPLYING TO WINE:
• Minimizes modification of the wine’s tannin profile due to its low ellagitannin content. Has less impact on structured mouthfeel than European oaks.
• Has a significant short-term organoleptic impact due to its high volatile compound content.
• This oak rapidly transfers its characteristic aromas to the wine. making it suitable for short-duration treatments.
• ORGANOLEPTIC QUALITIES:
• Heavy Smoked Toasted Oak Chips have a high glycosidic polymer content that produces Heavy Smokedtoasted. caramel. and roasted notes and significantly increases the wine’s aromatic complexity.
• DOSAGE:
• In wine 4 grams per 1 L (33.8 oz). dosage time will depend on the degree of transfer sought and the intensity of the characteristics desired.
• For chips. treatment time varies between 0 and 4weeks.
• Users are recommended to perform prior testing to determine dosage and to taste the wine frequently to identify the optimaltreatment time in each case.
• INSTRUCTIONS FOR USE:
• Chips: To optimize the transfer of the oak’s beneficialproperties to the wine. position the sacks of chips at varying depths within the container.
• 50% of the oak at the top of the container and 50% of the oak at the bottom of the container.
• Shake the sacks once a week.
• PHYSICAL APPEARANCE:
• Brown chips color tone variesaccording to toasting
• STORAGE
• Store in the original packaging in a cool dry place.

Unit Weight: 3 x 100 gr . 3.52 oz.Selling Unit: 3 per Pack.FLAVOUR PROFILE: Caramel. Smoke. and Roasted Nuts.APPLYING TO WINE: Minimizes modification of the wine and tannin profile due to its low ellagitannin content. Has less impact on structured mouthfeel than European oaks. Has a significant short-term organoleptic impact due to its high volatile compound content..INSTRUCTIONS FOR USE: Chips: To optimize the transfer of the oak’s beneficial properties to the wine. position the sacks of chips at varying depths within the container. 50% of the oak at the top of the container and 50% of the oak at the bottom of the container. Shake the sacks once a week.