Aronia wine with oak chips/cubes?

[Ericphotoart]

I recently backsweetened Chokeberry (aronia) wine and I found it still very astringent. I like the very earthy, full flavor, deep dark color and quite mouthful, but it's very astringent at the same time. I had about 2 liter extra that didn't fil the carboy so I decided to add several chips of oak. Did anyone tried to mellow the aronia wine with oak? I will check the results in about 2 weeks.

 

[Huba Huba]

Any update? Did the oak help the astringency?

 

[Rice_Guy]

Astringency is caused by tannin binding on proteins in the mouth. The perceived flavor can be balanced against sweet and magnifies acid flavor.

Tannins evolve with time going from flavorless to bitter to astringent to flavorless. The OP was 2023 and astringency should be noticeably decreasing in both samples.