American Oak Chips – Not Toasted

Use during fermentation or wine maturation to impact oak character or toast and use with spirit for bourbon.

Untoasted American oak chips add subtle vanilla, wood, and raw oak notes to wine without the caramelization or char from toasting. They are excellent for enhancing texture, improving mouthfeel, and adding subtle, natural oak character, usually added at a dosage of 10-15g/L during fermentation or maturation.

Commonly used for Shiraz, Mataro, and chardonnay.

Recommended Dosage – 10g to 15g per litre.