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Creativity and innovation leads to discovery
graphic1. Presence of toasted oak extractives helps to induce the production of more stable pigments and procyanidin/prodelphinidin oligomers and polymers.

2. The combined use of toasted oak and micro oxygenation will produce high quality wines with: enhanced body and color, substantially reduced labor costs, increased control of sanitation and minimized dependence on barrels.

Evidence now exists to support what many winemakers have experienced when 1) adding toasted oak and macro aeration during fermentation, and 2) adding high quality toasted oak combined with micro oxygenation for aging. Red wines will be improved with proper use or introduction of these techniques during fermentation and aging.
  However, we still do not have a a clear view of where to push a wine. What is the optimal ratio of crosslinked to direct link oligomers or polymers? What is the desired ration, or percentage of crosslinks to natively formed links? Or, what is the preferred ratio of skin tannins to seed tannins? Finally, is there a even a proper ratio of these tannins to seek - or does it change with variety and vintage?

process table

Opportunities for your winery to explore
 Suggested trials to determine if oak, aeration, and micro oxygenation will work for you:

1. Experiment with lots of grapes and/or wine where you can conduct side-by-side trials.
2. Oak vs. no oak in the fermentor
3. Air vs. no air during fermentation
4. Press onto oak vs. no oak.
5. Compare barrels lots to stainless tanks
6. Compare barrel lots to stainless tanks with oak and oxygen.

We at StaVin hope this information provides a greater understanding of using toasted oak and oxygenation to produce better red wines. For more information about StaVin oak integration products please see our website