Boise Oak Chips - Flipbook - Page 19
Boisé Origine
Boisé Origine
Sensory
profile
Œnological
objective
Process &
recommended dosing
SC180XL
BOISÉ
For structure, vanilla and bakery notes. It
provides high level of aromatic intensity and
length in the mouth. Provides roundness with
vanilla and bakery notes. It decreases the veggie.
During AF, MLF and Ageing.
Soaking for 2 months.
DC180
BOISÉ
For vanilla notes, roundness and softness.
Increases aromatic intensity, inputs vanilla and
toasted notes.
During AF, MLF and Ageing.
Soaking for 2 months.
For grilled and caramel notes.
Increases aromatic intensity and provides
caramel and toasted notes, brings roundness.
During AF, MLF and Ageing.
Soaking for 2 months.
Input of toasted and smoked notes.
Modifies the structure by bringing roundness to
wine.
During Ageing.
Soaking for 2 months.
For grilled and coffee notes. Brings softness and
aromatic persistence.
During Ageing.
Soaking for 2 months.
DC190
BOISÉ
DC210
BOISÉ
DC310
BOISÉ
0,5 - 3g/l.
0,5 - 3g/l.
0,5 - 3g/l.
0,5 - 3g/l.
0,5 - 2g/l.
Fine chips for grilled and coffee notes. Brings
softness and aromatic persistence.
During AF.
Soaking for 2 months.
2 - 4g/l.
Intensity
Fruit
Freshness
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Aromas
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Complexity
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Structure
Sweetness
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Fat
Length
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