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Introducing Our Different Toasts……

By combining four elements in the toasting of oak for oak alternates – temperature, duration, humidity, and air-flow, Oak Wise is able to offer beverage makers five distinct flavor profiles.

House: Our very popular House toast; that we have been producing since 1989, is a long, slow toast of the oak resulting in deep penetration of the toast into the oak before the oak is cut to dimension or chipped. This technique offers rapid uptake of toasted oak flavors in wine and is particularly useful where time to market for a beverage is short.

Flavor descriptors: Freshly roasted nuts, sweet, butterscotch, nutmeg, low coconut, low char.

Classico: Similar in process to house but offers smoother more subtle uptake and integration, rounder mouthfeel with barrel like characters providing mid palate fill and great length.

Flavor descriptors: Baked bread, vanilla, sweetness, creaminess.

HiVan: Careful slow toasting of the oak at low temperature is used to enhance vanilla and coconut characters in the oak. Medium impact toast useful for table wines where flavor “sweetness” is desired.

Flavor descriptors: Vanilla fudge, coconut, honey, low spice, low char.

Complex: Toasting regime designed specifically to provide for a complex mix of flavors with great integration into table wines.

Flavor descriptors: Spice, nutmeg, roasted nuts, caramel/butterscotch, and coconut.

Mocha: Developed specifically to provide mocha-like characters for mid-palate fill in red wines. Uses a higher temperature to produce more of the fufural compounds, with the exclusion of smoke to avoid too much char and smoke.

Flavor descriptors: Milk coffee, mocha, dark chocolate, licorice, low char.

THE DIFFERENT PROFILES

OAK ADJUNCTS

TOBACCO
tobacco main
  • Average size: 1 x 2 x 5 mm
  • Packing: polypropylene bags of 30lb (13.6kg) and  1,000lb (453kg) bulk to use at the    crush
  • Origin: French and American oak
  • Range: 4 organoleptic profiles. All toast profiles or untoasted. Very fine chip for use in fermentation.
  • Typical rate: 2 – 4 g/L, 16-35lb/1000 gallon. Rapid uptake.
CHIPS
chips main
  • Average size: (1 to 3) x (2 to 5) x (10 to 12) mm
  • Packing: Immersion bags of 20 lb (9kg)
  • Origin: French and American oak
  • Range: 34 organoleptic profiles. All toast profiles or untoasted. For use in table wines, either in fermentation or after.
  • Typical rate: 2 – 5 g/L, 16-40lb/1000 gallon. Medium uptake.
TABLETS
tablets main
  • Packing: Immersion bags of 20lb (9kg) and polypropylene bags of 40lb (18kg)
  • Origin: French and American oak
  • Range: 12 organoleptic profiles. All toast profiles or untoasted. Pelletized oak for use in table wines, either in fermentation or after.
  • Typical rate: 1 – 3 g/L, 8-24lb/1000 gallon. Rapid uptake.
DOMINOES
dominoes main
  • Average size: 9 x 65 x 100 mm
  • Packing: Immersion bags of 22 lb (10kg)
  • Origin: French and American oak
  • Range: 34 organoleptic profiles. All toast profiles. Characteristics of a plank product with faster uptake.
  • Typical rate: 2 – 5 g/L, 16-40lb/1000 gallon. Medium uptake.
STAVES
staves main
  • Standard size: 9 x 65 x 915 mm
  • Any custom size available e.g. 18 x 70 x 1100
  • *Ask us about our barrel fit kits!*
  • Origin: French and American oak
  • Range: 34 organoleptic profiles
FAN SETS
fan sets main
  • Staves assembled into 18 or 36pc units connected by hook and stainless steel link.
    Ready for immediate implementation in tank. One 36pc fan = 52.96 sqft (4.92m²)
  • Origin: French and American oak
  • Range: 34 organoleptic profiles
OAK CHAINS
oak chains main
  • Barrel Insert of 9 links of 2 mini staves, size 9 x 30 x 300 mm equal to 50% barrel inner surface
  • Origin: French and American oak
  • Range: 34 organoleptic profiles
TUBES
tubes main
  • Barrel insert tube with a dosage rate of 2 g/L
  • Origin: French and American oak
  • Range: 12 organoleptic profiles
CUBES
cubes
  • Size: 9mm and 12mm
  • Packing: immersion bags of 20lb (9kg) and polypropylene bags of 40lb (18kg)
  • Origin: French and American oak
  • Range: 34 organoleptic profiles

ADDITIONAL OPTIONS AVAILABLE

  • Low Tannin: extraction of tannins before roasting. Available in chips, dominos, and staves.
  • Barrel Extract: filling the pores of the wood to optimize the contact wine / wood, as for barrels. Available in dominos, staves, chains of oak, and barrel fit kits.
  • Pinnacle: high impact, rapid extraction
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