AMEDEE LAB
Oak and tannin dosage: trials, calculation and conversion
Determine the dose through comparative trials on your wine, then calculate the quantity to add to the batch. Record the product, sample volume, doses tested and contact time. AMEDEE Lab tools help you compare formats and timing; confirm your choice by tasting with your oenologist.
Build profitable wines and spirits.
Three questions that decide your margin.
Answer them with your own figures rather than with habit. Each tool takes a few minutes and gives you something you can check, challenge and hand to your oenologist.
What are my barrels still worth?
Model the wear of your park, estimate the oenological potential left in it, and get the regeneration it takes to hold your profile. This is where you find out which barrels are working and which are just occupying cellar space.
Open the toolConsistent qualityHow do I run this wine?
A quick diagnosis from your own figures, free SO2, pH, alcohol, target profile, and out come the protection, the wood or tannin addition and the micro-oxygenation. The same inputs give the same answer next vintage.
Open the toolTime to marketHow much, and how long will it take?
One drop in a glass, then one trial to confirm it. Comes back with the dose in every format, liquid, powder, chips, 7 mm and 18 mm staves, and the integration time for each, so you can pick the one that fits your bottling date.
Open the toolMetric calculation: quantity (g) = dose (g/hL) × batch volume (hL). Calculation example, not a recommended dose: 4 g/hL × 100 hL = 400 g. For a liquid product, use its concentration and the dose in mL/hL; do not convert grams directly to millilitres.
Questions and answers
The part where we actually answer.
Q&A
Type a question, a product or a problem and the page finds the answer. Every one comes in two parts: what we would do, then the explanation that goes with it.
Decision making kits
Ten millilitre bottles, enough to run a proper trial on your own wine before committing to anything.
How to dilute tannins
Dilute in hot water while stirring. Read the full procedure before adding to wine or must.
Oak conversion table
Compare equivalents between oak chips, staves and tannins, as well as contact times. An indicative equivalent does not replace a trial on your wine.
The ranges
What is in the catalogue, and why it is built that way.
Primary Colors and La Recette
Nine single profiles to compose with, five ready-made blends for a defined objective, each available as tannin, chips, staves or inserts.
Protection tannins
VBX at crush, Anti-Ox wherever oxygen turns up, EBX 810 when you want structure with it.
Finishing tannins
The Primary Colors range and the La Recette blends, for the profile rather than the protection.
Chips, staves and inserts
Same oak, same toast curve, four geometries. Thickness decides the pace and the oxygen.
By moment
Because the calendar decides more than the dose.
EBX Barrel Protect
The empty barrel is the weak point of most cellars.
How it is made
Our DNA in three words: R&D, ecological commitment, and quality that does not move between batches. Here is what that means in practice.
Stave wood, 36 months
Open-air maturation, actively managed. This is where the harsh fractions leave and the aromatic precursors arrive.
Low temperature extraction
Reverse osmosis water, no solvent, selected on the resonance behaviour of the molecules. We take what a barrel transfers and stop there.
The resource
One tree makes 10 barrels, or 3,500 hL of stave-aged wine, or 17,500 hL of tannin. We source our oak 200 km further north than forty years ago.
Five generations
Fédime, Amédée, Robert, Christian, Stéphane. The reason we can compare a tannin and a stave on the same wood.
Beyond wine
Same oak, different medium, different rules.
Ask us something we have not covered.
Send the wine, the vessel, the target and the deadline. You will get a considered answer, including the occasional honest no.
Talk to us