1. 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.
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?
Opportunities for your winery to explore
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
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 www.stavin.com