Oak Lab Convection Stave Segments

Item No. OLCSEG
The Oak Lab™ Convection line uses long-cycle convection oven toasting, yielding a uniform toast throughout the oak and resulting in a multitude of aromas and increased mouthfeel. Key Characteristics Complex, full-bodied mouthfeel Auto-controlled temperatures Consistent results Wide range of
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Description

The Oak Lab™ Convection line uses long-cycle convection oven toasting, yielding a uniform toast throughout the oak and resulting in a multitude of aromas and increased mouthfeel.


Key Characteristics
  • Complex, full-bodied mouthfeel
  • Auto-controlled temperatures
  • Consistent results
  • Wide range of profiles
  • Slow-toasting ensures best oak compound extractions

Available in two Profiles: MR29 and DR11.

The Profiles

Profile #AromasMouthfeel
DR11Coconut, Vanilla, Medium Oak CharacterAdds Soft Tannins, Increases Volume
MR29Vanilla, Spice, Medium Oak Character, Butterscotch, SmokeIncreased Volume and Balance

SEGMENT BAG

Segment bags are added to tanks during the flashing, fermentation and aging process. Cubes or segments are added to tanks in sewn, food grade polyethylene infusion bags.

Package Size:​ 15lb
​​​Segment Size: 2" x 2" x 3/8”
Surface area: 2-8 per 1000
Contact time: 1 - 9 months
Wood variety: Quercus petraea

Click Here to learn more and request product samples.
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