OAK AGEING ALTERNATIVES
Enartis USA
Eglantine Chauffour,
technical winemaker
TWGGA, 2016
WHY DO WE AGED IN OAK?
OAK
AGING
Polyphenols
Polysaccharides
Aromas
Oxygen
Concentration
Oak flavors
Increase structure
Increase complexity
Color stability
Developed aromas
Soften structure
Increase complexity
Color stability
OXYGEN
OXYGEN DIFFUSION IN BARREL
Oxygen entry into barrel 20-50 mg/L/year
3 routes of O2 entry
 21% through bung
 63% between staves
 16% through staves
Vivas and Glories,
Prog. Agric. Vitic. 114: 315– 316, 1997
OXYGEN TRANSFER INTO BARRELS
Wood release
Alamo-Sanza and Nevares, J. Agric. Food Chem., 62: 8892-8899, 2014
ENARTIS MICRO-OX
Controlled oxygen released
 Simulate barrel conditions
 Dosage adapted to the wine
Can be used in any container
Can be used at various time
MAIN APPLICATIONS OF OXYGEN IN WINE
Yeast nutrition
AF
Nutriferm
Advance
Color
stabilization
Between
AF & MLF
Tannins
Wine style
Post MLF
Polysaccharides+
tannins
Oak derivatives
HOW MUCH OXYGEN?
Average: 1-5 mg/L/month for 2-3 months
Depends on the wine potential and wine style!
What to consider?
 Structure and phenols
 Temperature
 Organoleptic objective
 Turbidity
Remove spoilage microbes!
MONITORING
Measuring dissolved oxygen
Routine analysis (FSO2, VA, acetaldehyde)
Polyphenols evolution (Wine Phenolic Fingerprint)
Color evolution (A420/A520)
Tasting: weekly
OAK IN WINEMAKING
OAK COMPOSITION
LIGNINE
25-30 %
CELLULOSE
40-45 %
EXTRACTABLE COMPOUNDS
• Tannins
EXTRACTABLE
5-10 %
• Aromas
• Polysaccharides
HEMICELLULOSE
20-25 %
OAK COMPOSITION VARY : TERROIR
Extractable compounds
Quercus sessile
(FR)
Quercus robur
(FR)
Quercus alba
(USA)
Latin translation
Oak of rocky places
Strong oak
White oak
Origin geographic
Europe
Europe
USA
Average age
300
150-200
300
OR
MN
PA
CA
MO
VA
ORIGIN OF THE WOOD
Extractable
compounds
Quercus sessile
(FR)
Quercus robur Quercus alba
(FR)
(USA)
Ellagitannins (mg/g)
8
15
6
Whisky lactones (µg/g)
77
16
158
Eugenol (µg/g)
8
2
4
Vanillin (µg/g)
8
6
11
OAK COMPOSITION : PRODUCTION PROCESS
Production process:
 Stave cutting
 Leaching, seasoning, drying
 Toasting
OAK AROMAS
oak
lipids
origin
trans-lactone
Threshold
(μg/L)
Sensory Contribution
150-500
20-60
Coconut, Celery, Raw wood, Dill, Resin
100-400
120
Vanilla, Cream, Pastry
30 - 80
100-500
Spicy, Cloves
10 - 50
80
Smoke, Spice, BBQ
cis-lactones
vanillin
toasted lignin
Sensory Perception
Red wine
Average
(μg/L)
eugenol
isoeugenol
guaiacol
toasted
hemicel
lulose
4-methylguaiacol
furfural
5-Methylfurfural
500-5000 20000-60000 Caramel, Toasted, Butterscotch, Hazelnut, Coffee
HOW TO DECIDE WHAT TO USE?
Define
Objective
Budget
Timing
WHAT ARE THE DIFFERENT OPTIONS?
 Barrels
 Mini-staves : BARREL BOOST
 Chips : INCANTO CHIPS
 Oak tannins
BARREL ALTERNATIVES
Cost/vintage
$/gal
$/hL
New barrel
14 - 20
350 - 500
Neutral barrel
1.5 - 4
40 - 100
0.15
4
Incanto Chips (10 g/L~100 % new oak)
0.5
13
Incanto Barrel boost (25 % new oak)
1.5
38
Incanto Barrel boost (100 % new oak)
7.5
190
Incanto Chips (3 g/L)
Contact time
Immediate
4 weeks
Consistency in aromatic profile
6 months
years
CONSISTENCY THROUGH TOOLS
ENARTIS INCANTO RANGE
NATURAL
CREAM
VANILLA
SPECIAL
FRUIT
CARAMEL
TOFFEE
+
+
DARK
CHOCOLATE
FRUITY
++++
VANILLA
+
++++
+++++
+
COCONUT
++
+
+++++
+++
++
+
+++
+++++
+
+++
+++
+++
+
+
++
CARAMEL
++++
CHOCOLATE
+
+++
++
+++++
SPICES
++
STRUCTURE
++++
++++
++
+++++
++
+
+
DECREASE REDUCTION
++++
++++
+++
++++
++
+++
+
Reduce green character perception
Mask off flavors
INCANTO OAK CHIPS DURING FERMENTATION
SENSORY IMPACT
STRONG AROMATIC IMPACT
INCANTO ALTERNATIVE
SPICE
CREAM
SPECIAL FRUIT
NATURAL
VANILLA
SPICE
DARK CHOCOLATE
CARAMEL
+ COCONUT
CARAMEL
VANILLA
+ SWEETNESS
CREAM
DARK CHOCOLATE
DARK CHOCOLATE
SPICE
+ FRUIT
+ VANILLA
+ SPICE
+ SOFTNESS
+ STRUCTURE
SPECIAL FRUIT, CREAM, CARAMEL, SPICE
SETTING UP A CHIPS TRIAL…
• Use a 1.5 L wine bag
• Weigh the oak chips + insert in the wine bag
• Label: date, wine lot, oak chips name and
dosage.
DON’T FORGET THE CONTROL
• Fill the bag with wine.
BE CAREFUL WITH OXYGEN INPUT
• Suggestion: add 5 ppm of SO2 at the filling
• Taste after 3-4 weeks
CONTROL YOUR WINE PROFILE
Analysis
• Better understanding, adjustment for
a consistent final product
Oak alternatives
• Consistency and controlled Oak
aroma profile
• Cost and time of maturation
Micro-oxygenation
• Adapted to your style and base
• Time of maturation
Contact:
[email protected]
THANK YOU FOR YOUR ATTENTION
SEE YOU AT THE BOOTH #312