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Wood chips

In the New World, it has been common practice since the 1980s to replace the flavour components of oak that arise during barrique ageing with a more cost-effective and less complex method. In this process, oak fragments of various sizes and shapes are placed in or added to the containers used for fermentation and/or ageing (e.g. stainless steel tanks). These can be boards, staves (staves, inner staves), cubes, chips (oak chips) or shavings that have been subjected to toasting in the same way as the barrique barrels. Smaller fragments are packed in perforated bags or wire cages, which are hung in steel tanks for ageing.

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Egon Mark

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Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)

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