Oak Flour & Powder

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Used in fermentation to bind color, enhance texture and add non-aggressive oak tannins.

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Product Description

Innerstave Oak Flour & Powder

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

Additional Information



We’re a supplier to the commercial winery, brewery, cidery & distillery industries across Canada & North America.


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