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In winemaking, the decision for the degree of oak influence (as well as which type of oak) will have a strong impact on the resulting wine.
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Factors that affect the wine's flavors include length of fermentation, length of the maceration period with skin contact, the level of oak aging, and the degrees Brix of the harvested grapes.
What is allowed, however, is the use of oak, either raw or charred to varying degrees, which can impart flavors reminiscent of coconut, vanilla and coffee, for example.
Plenty of oak, very sweet.
The thick countertop is made of oak.
The crosses are carved out of oak.
The new pews are made of oak.
That means a lot of oak.
It is a stick of oak.
Flavors of oak are thankfully infrequent.
Hundreds of oak trees, tens of thousands of acorns.
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