The positive effect of oak wood on wine quality is uncontested. There is a great difference between wines stored in wooden barrels and wines stored in tanks. When applying oak chips similar effects can be achieved. The use of oak chips accelerates maturation and dependent on the choice of the respective oak chips, the wine aroma varies and can be directed towards a certain desired aroma profile. Another important factor in favour of the use of oak chips, is the saving and sustainable conservation of the slowly growing raw material oak wood, since the required wood quantity is considerably smaller compared with the quantity needed to make barrique barrels. On red wines, oak chips have an additional and important colour stabilizing effect, due to increased polymerisation. In the EU, oak chips are not permitted at present, but in an advanced stage of approval.