OENOCHIPS® Exception
OENOCHIPS® Exception undergoes a very strict selection process, chosen from the best of the french oak “Futaies”. This unique analytical selection process enables a taste result never achieved before and a perfect reproducibility. It is the fruit of decades of research led by Seguin Moreau.
Product families
Applications
- Liquor & Spirits
- Oenology
Product Families
- Plant & Herb Products & Extracts
Other characteristics
- Brand
- OENOCHIPS
- Features
- Consistent Quality
- Ingredient Name
- Oak Wood Chips Extract
- Markets
- Food & Nutrition
- Species
- French oak
- Toasting
- Untoasted
- PACKAGING
Polyester infusion bag of 9 kg (20 lbs). Secondary packaging of polyester and white polyethylene
- Ingredient
- Oak Chips Extract
- Regulations
Prescribed designations: Pieces of oak wood. . Regulation EC N°1507 dated 11th October 2006.; Resolutions n°03/2005 and n°430/2010 of the OEnological Codex adopted by the OIV.; Regulation EC N°606/2009 of 24 July 2009, appendix 9.; The use of pieces of oak wood for winemaking purposes is subject to regulation. SEGUIN MOREAU cannot be held responsible for any non-compliant use of its products.
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Boxes
- HIGHLIGHTS
Did You Know?; SEGUIN MOREAU's research team has demonstrated oenological properties of oaks can vary significantly from one tree to the next, even on a same plot of forest.; Why Use Oenochipse?; Optimizing Wine/Wood Contact Tim
- Storage Condition
This product is sensitive to odors and airborne contaminants. For best results, store in original packaging, with no ground contact and in a cool and odorless environment. Recommended storage time: The products in the ŒNOCHIPS® range will retain their sensory properties indefinitely as long as they remain in their original sealed packaging
- Food Ingredients Features
- Consistent Quality
- Technical Characteristics
- Hygrometry rate 6%
- Food and Nutrition Applications
- Alcoholic Beverages
- Wine
- Recommended Doses and Sensory Impact
- Beginning or end of aging 1 to 2 months
- Beginning or end of aging. 2 to 3 months
- Fermentation or during aging. 1 to 2 months
