Winemaking Procurement Directory

OCI Barrel Series American oak insert sticks. Replenish neutral or used barrel oak flavors cost-effectively. 1 set = 32 pieces, 13"L × 1"W × 3/8" thick. Low intermediate extraction rate for gradual renewal. Available in all toast levels.

OCI Premium Series American oak cubes. Heavy toast: sweet butterscotch, caramelized sugar, clove, vanilla, spice, char. ETS lab verified: vanillin 1,351 µg/L. For robust reds and bold style targets.

OCI Premium Series American oak cubes (5/8" × 5/8"). Light toast delivers fresh oak, coconut, and subtle vanilla. Slower extraction rate preserves color. Dosage: 15–17 g/gal, contact 3–4 months.

OCI Premium Series American oak cubes. Medium Plus toast: vanilla, mocha, toffee, spice, butterscotch. Top revenue SKU on Amazon (Feb 2026). Excellent for Cabernet Sauvignon and bold reds.

OCI Premium Series American oak cubes. Medium toast: vanilla, caramel, sweet butterscotch, light spice. #2 top seller on Amazon. Ideal for Cabernet, Merlot, Chardonnay. Dosage: 15–17 g/gal.

OCI Premium Series large screened chips. Medium Plus toast. ETS lab data (Specialty Blend Large): furfural 1,125 µg/L, vanillin 193 µg/L. Lower extraction than small chips at same toast — allows longer contact with finer control.

OCI Premium Series large grade screened chips. Intermediate extraction rate between small chips and cubes. Used post-press, during MLF, or aging stage. Lower compound extraction than equivalent small chips due to particle size.

OCI Vintage Series oak powder, heavy toast. Rapid, intense oak adjustment. Sweet butterscotch, vanilla, char. Monitor closely — over-oaking can occur within hours. Best for micro-adjustments near bottling.

OCI Vintage Series oak powder. Reduces fermentation defects, omits vegetal character. Ultra-fast extraction (1–3 days). Dosage: 3.75–7.5 g/gal. Use at lower end for whites, higher for reds.

OCI Premium Series screened small chips. Heavy toast: vanilla-forward (1,351 µg/L vanillin by ETS lab), butterscotch, minimal coconut. ETS report #1791529 verified. Classic heavy toast signature for fermentation additions.

OCI Premium Series screened small chips. Light toast: coconut, fresh oak, floral, subtle vanilla. Fast extraction — ideal for fermentation stage use and pumpover. Easily pumped through winemaking equipment.

OCI Premium Series screened small chips. Medium Plus toast: vanilla, toffee, mocha, spice. ETS lab data (Specialty Blend 60/40): furfural 1,741 µg/L, cis-lactone 217 µg/L. Butterscotch-forward, moderate coconut.

OCI Premium Series screened small chips. Medium toast: vanilla, caramel, sweet butterscotch, light spice. Best for crush-stage or early fermentation additions. Fast extraction — monitor and taste frequently.

OCI Stave Series American oak tank staves. Curtain-fan or checkerboard/lincoln-log installation. 37"L × 2-3"W × 3/8" thick. Emulates barrel aging in tank programs. Low intermediate extraction rate for controlled, long-duration oak pickup.

Depth filter cartridge platform for polishing and stabilization steps in high-throughput production lines.

Basic cellar closure consumables for carboy and small-vessel workflows in pilot lots and R&D programs.

Organic-compliant nutrient used for YAN support and fermentation security in premium and high-throughput cellars.

OCI Premium Series French oak cubes. Heavy toast: smoky, char, dark chocolate, sweet vanilla. French origin adds elevated sweetness to the heavy toast profile. For bold, barrel-style reds.

OCI Premium Series French oak cubes. Light toast: fresh oak, coconut, subtle vanilla. French oak yields higher sweetness than American at equivalent toast. Excellent for Pinot Noir and fine Chardonnay.

OCI Premium Series French oak cubes. Medium Plus toast: pronounced vanilla, mocha, toffee, complex spice. Higher vanillin extraction vs American equivalent. Premium reds, barrel-program replacement.

OCI Premium Series French oak cubes. Medium toast: vanilla, caramel, baking spice, butterscotch — with elevated sweetness vs American oak. Top seller. Suits Pinot Noir, Syrah, Chardonnay.

OCI Premium Series French oak small chips. Heavy toast: high vanillin + elevated sweetness characteristic of French oak. Smoke, char, butterscotch, dark spice. Best for luxury red programs seeking complexity.

OCI Premium Series French oak small chips. Medium toast: elevated vanillin vs American equivalent, higher sweetness profile. Fast extraction. Ideal for Pinot Noir fermentation, white wine aging, Chardonnay.

OCI Stave Series French oak tank staves. Curtain or lincoln-log installation. 37"L × 2"W × 3/8" thick. Higher vanillin extraction vs American equivalent. Premium alternative to French barrel programs for regional and enterprise wineries.

Inactivated yeast derivative with glutathione support for aroma protection and palate roundness in whites and rosé.

Pectolytic enzyme preparation for improved extraction and settling performance in red vinification workflows.

Saccharomyces bayanus strain selected for reliability across challenging fermentations and restart workflows.

Plant-based fining aid for clarification programs seeking vegan-compatible processing workflows.

Compact lab kit for SO2, pH, and TA workflows that supports daily cellar QC and bench-trial validation.

OCI Fusion Signature Blend — highest intensity product in the OCI lineup. ETS lab verified (#1385855): furfural 3,435 µg/L (highest of all tested), vanillin 546 µg/L, cis-lactone 262 µg/L, isoeugenol 33 µg/L. Rich butterscotch, caramel, complex spice. For premium and luxury programs.

OCI Fusion Specialty Blend: 60% Medium Plus / 40% Light American oak, large grade screened. ETS lab verified (#1385855): furfural 1,125 µg/L, cis-lactone 227 µg/L, vanillin 193 µg/L. Lower extraction than small grade — fine-grain control for extended contact.

OCI Fusion Specialty Blend: 60% Medium Plus / 40% Light American oak, small grade unscreened. ETS lab verified (#1385855): vanillin 291 µg/L, furfural 1,741 µg/L, cis-lactone 217 µg/L. Butterscotch-forward with moderate coconut/fresh oak.

Oenological tannin designed to support structure, antioxidant management, and sensory persistence in red wines.

Automated temperature management system for controlled fermentations and repeatable thermal profiles at scale.

High-turnover sanitary gasket consumable for tri-clamp connections across transfer, filtration, and packaging lines.