Innerstave Oak Flour & Powder

Product Description

• Oak Flour is our most potent flavouring product available and is comprised of finely ground oak pieces about the size of ground wheat.
• The total surface area per unit of measure is significantly greater than regular-sized chip products.
• The larger surface area means Oak Flour is highly extractable, releasing volumes of oak flavour in short periods of time.
• It assists in masking vegetal overtones without imparting obvious oak character.
• This product binds colour and enhances texture leading to bigger mouth feel with a touch of non-aggressive tannin.
• The oak flavour is indiscernible, but the backbone of oak tannin and structure is present making the future of the wine bigger and fuller.

Benefits

• Wineries that regularly add tannin during fermentation will use Oak in its place and get four benefits from the addition; oak flavour, toast, tannin and colour retention.
• Oak Flour can be added directly into the Grape Receiving hopper or poured into the top of a fermenter before or during fermentation.
• We suggest using this product primarily during fermentation for lowering vegetative characters and increasing wine texture as stated above.
• The oak flavour and toast adds interest to the wine and the tannin coupled with the toasted oak helps bind phenols and retain colour.
• Oak Flour should be the product of choice for wines that need added tannin or colour stability. Its small particle size makes for easy processing and removal.

Addition rates and usage Instructions

• Due to its small particle size, oak flavours are quickly and easily extracted, therefore addition rates will be lower than other chips products.
• The suggested ratio range is from 2.5 to 8 lbs per ton
• Oak extraction: 2-5 days.