Why not just use oak chips?

This is a good question. My first batch of wine called for the addition of white oak saw dust. By my secound batch of wine I progessed to using Hungarian oak chips. These products are easy to use - but they can only add oak flavoring. Wineries around the world mature thier wines in oak barrels for oak flavoring and micro-oxygenation, gas diffusion, and evaporation.

For the quantities of wine most home winemakers deal with, full size barrels are too large and "mini" barrels over oak the wine. Most oak alternatives only give oak flavoring, while the Barrel-Bung gives all of the benefits of a real barrel: oak flavoring, micro-oxygenation, gas diffusion, and evaporation.