French Oak shows a perceived aromatic sweetness and full mouthfeel. It is characterized by a fruity, cinnamon, allspice, nutmeg, and vanilla character. As the toast levels increased, the fruitiness changes from fresh to jammy, and from jammy to cooked fruit or raisin in character. French oak contributions can be characterized as custard or crème brûlée, milk chocolate, and campfire/roasted coffee notes. Campfire and roasted coffee notes increase with the toast level.
During fermentation Beans are a natural oak product for initiating the stabilization of color and for cross-linking tannins. Early use of Beans in red wine production helps build a wine’s structure, which improves mouthfeel and deepens red wine color.
The Oak Bean is a high quality fire-toasted solution with minimum 3-year seasoning designed to enhance your wine programs during fermentation, aging or touch-up before bottling.
Please refer to StaVin's oak dosage calculator for precise additions: StaVin Oak Dosage Calculator