The Hungarian oak at Medium toast displayed a high perceived-vanillin content, with roasted coffee, bittersweet chocolate and black pepper characters. Hungarian oak provides unique attributes such as leather and black pepper that is not noticed in other oak varieties.
Cubes (also known as Oak Beans) offer the home winemaker control and flexibility during red and white fermentations and aging. StaVin’s slow fire-toasting creates the same traditional flavors found in the production of fire-toasted barrels. Unlike Fermentation Chips, Cubes offer a slower, more complex extraction, matching barrel flavors.
Best results will be achieved by fermenting with the Cubes and leaving them in the wine for the duration (until filtering and bottling).
Using Oak Cubes aids in the stabilization of color and helps cross-link tannins, which builds structure in wine.