Oak petals

Oak petals

After the first dressing of the wine, to enrich its flavor and bouquet, you can add oak petals. Quality oak flakes used in winemaking are produced from the best varieties of French and American oaks used in cooperage. Before the production process, the tree is naturally seasoned in the open for a minimum 18 months. Add the oak flakes to the wine in the amount 2 - 4g per 1l of wine in the fermentation process or for the finished wine, for a period of time 3-6 weeks to "age" it.

There are many types of oak flakes available for sale, French and American oak petals are available: natural, lightly toasted, medium toasted and deeply toasted. The method of their preparation reflects the types of barrels used for storage / aging of wines, as well as other alcohols:

  • Flakes heavily toasted raise the overall character, bouquet and aroma of wines, enhance the color. Perfect for obtaining the "old" effect / mature wine. They are useful for making your own cognacs, whiskey and quality vodkas.
  • Medium toasted flakes they add tannins to wine to a lesser extent than lightly toasted flakes. They increase the overall intensity of the wines, emphasize the power of wine, fruity and sweetness, and woody and earthy aromas.
  • Flakes lightly toasted they add tannins to the wine to a lesser extent, while emphasizing its power more strongly, freshness and fruity. They stabilize the color of red wines and emphasize the aromas of the fruit used in wine production.
  • Natural flakes they add tannins to wine to the greatest extent and stabilize the color of red wines. They give a delicate fruity character, and a subtle aroma of tree and almonds. Natural flakes gently increase the taste of the wine's perceptible power.

American white oak versus French oak, has less tannins, gives the wine more coconut and vanilla flavors. "Finish", the sensation to the palate will be sweeter.

 

Fruit tree petals are also available:

  • Cherry tree petals (Prunus avium) Medium Toasted an excellent addition to composing a bouquet of wines and other alcohols. Cherry flakes are recommended for red and rosé wines. Regarding the petals of the oak, they add less tannins to the wine, however, they enhance the freshness and fruitiness of wines. Dosage 2-5g / l per period 1 month. For more interesting results, we can mix different types of petals into one setting.
  • Acacia tree petals (Robinia pseudoacacia) Medium Toasted – an excellent addition to composing a bouquet of wines and other alcohols. Acacia flakes are recommended for white wines. Regarding the petals of the oak, they add less tannins to the wine, however, they enhance the freshness and fruitiness of wines. Dosage 2-5g / l per period 1 month. For more interesting results, we can mix different types of petals into one setting.
  • Chestnut tree petals (Castanea sativa) Medium Toasted – an excellent addition to composing a bouquet of wines and other alcohols. Chestnut tree petals are recommended for red and rosé wines. Regarding the petals of the oak, they add much more tart tannins and spicy aromas to the wine. Dosage 0.5-3g / l per period 1 month. For more interesting results, we can mix different types of petals into one setting.

Oak cubes are also on sale (with dimensions of 3x3x1 and smaller 1x1x1), which are best suited for aging alcohols. We add them in quantity 0,5 up to 3g per 1l of wine, for a minimum period of 3 months.

In composing alcohol, the best results can be obtained by selecting the right drink for one drink, different types of oak petals. By composing strong alcohols, e.g.: cognac, whisky, it is best to add oak flakes to the alcohol 60%, at this strength of alcohol, the extraction is best, that is, the passing of tastes and aromas to alcohol. When creating strong alcohols, we can also add oak flakes that were previously aged in wine. They will add a subtle fruity note.

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