Enhanced process during aging Typical process during aging Press, settle and rack wine Macro aeration during primary fermentation, Venturi without backflow preventor Using oak during enhanced fermentation Enhanced process during red fermentation Typical red fementation process
Using oak during enhanced fermentation

1. Chips can only be used during primary fermentation (they are not being used for flavor). Add 4-8 pounds of chips per ton of grapes.

2. Or, StaVin Granular can also be used during primary fermentation. Add 1/2 to 1 pound of Granular per ton of grapes.

3. Also, you may add tannin supplements (sequential additions provide more consistent results).

4. A combination of toasted Granular oak and tannin supplements may maximize results.

5. For higher quality oak, add bags of StaVin Beans, Segments or Staves to the fermentation at 4 - 8 pounds per ton of grapes.

Adding toasted oak into the fermentor provides compounds to aid in the stabilization of tannins and color. Oak during this stage is not necessarily added for flavor. At this point, be careful not to overuse oak chips, since shaved oak pieces can add harsh and bitter characteristics.
  Sequential additions of tannin supplements (TS) can also provide color and tannin stabilization. Rather than adding 3 to 5 lbs. of TS per ton of grapes at once, begin by adding 1 pound and adding one pound per day thereafter, or as recommended by the product's provider. This latter dosage is optimal because the material is added as a soluble solution. The reactive (stabilizing) compounds which are present will react with available anthocyanins and tannins. As more tannins and color are extracted from skins and seeds, more reactants will be needed to stabilize them. Therefore, sequential addition of these tannin supplements becomes more effective than a single dose in stabilizing color and tannin.
  Sequential addition of TS's also explains why the addition of toasted oak seems more consistent in its ability to stabilize color and build middle body. The slower extraction of compounds from toasted oak enables reactants to always be present as anthocyanins and tannins are being extracted from seeds and skins.