<<

May 2015

VOLUME 7: IN : What’s happening when is aged in oak?

WOOD COMPOUNDS When released into wine, wood compounds enhance structure and the perceived , impacting the aromatic profile and helping to stabilize color. • Polyphenols and polysaccharides impact structure and improve roundness. By reacting with wine polyphenols, the ellagitannins from wood will help stabilize . • Aromatic compounds : aromas from oak ageing are an integral part of many fine . Oak selection (origin, species, forest, age…) and the production process (drying, shaving, toasting…) define the aromatic profile of oak derivatives. Aromas come from the wood itself and the degradation of wood molecules, such as lignin, cellulose and hemicellulose.

OAK AROMA COMPOUNDS ANALYSIS : Designed for , brewers, and distillers with information about the different oak components that contribute to the overall profile, oak aroma compounds analysis can help evaluate different methods of oak treatment, quantify the extraction over the course of the ageing process, and maintain consistency in blends from to vintage. It is also possible to identify market trends and consumer preferences by benchmarking against other popular brands.

Enartis Vinquiry offers analysis of the principal oak aromas found in wine: trans-lactones, cis-lactones, , , isoeugenol, guaiacol, 4-methylguaiacol, furfural and 5- methylfurfural. These compounds represent a broad range of chemical classes and sensory effects.

OXYGEN TRANSFERS 20-50mg/L/year of is transferred through . This amount varies with wood characteristics, production processes or even the age of the . Oxygen interacts with wine compounds to soften structure, enhance volume and change aromas. Techniques like micro-oxygenation simulate barrel oxygen transfer in a controlled way: the amount of oxygen released can be adapted to the wine’s needs. ENARTIS MICROOX is a system developed for micro and macro oxygenation in juice and wine that operates by delivering an effective flow rate of oxygen measured by weight (mg/sec).

OAK DERIVATIVES Various forms of oak derivative used in winemaking are available: barrels, staves, chips or oak powder, all coming from the same material. Each form has its appropriate application, depending your wine style and winemaking process.

Enartis Oak Products: Our oak selection and production process is focused on aromatic profiles which provide a consistent and qualitative product to meet enological expectations and requirements. We offer a range of oak derivatives: BARREL BOOST (ministaves), INCANTO CHIPS (chips) or INCANTO NC (oak powder).

Why use Barrel Alternatives? • Cost is the most common reason of using barrel alternatives. Using barrel alternatives reduce the ‘oak’ investment (at least 10 times lower), cellar work, storage space and microbiological risks. • A shorter contact time is needed compared to barrels: 6-8 months for the BARREL BOOST, 3-4 weeks for INCANTO CHIPS and an immediate effect with oak powder: the smaller the pieces, the faster the extraction. • Our barrel alternatives have consistent aromatic profiles.

Barrel alternatives and micro-oxygenation are new tools for winemakers to manage and control wine profiles.

How to use Barrel Alternatives? Everything is possible! During fermentation, during ageing… On whites, reds or rosés… In stainless steel tanks, in association with micro-oxygenation, in neutral barrels…

Ask about our Incanto Chips Trial Kits to choose the most appropriate products for your wine. If you have any questions, please give us a call at (707) 838-6312.