OAK AGEING ALTERNATIVES
Enartis USA
Eglantine Chauffour,
Technical Winemaker
WHY DO WE AGED IN OAK?
OAK
AGEING
Ellagic tannins
Polysaccharides
Aromas
Oxygen
Concentration
Oak flavors
Increase structure
Increase complexity
Color stability
Developed aromas
Soften structure
Increase complexity
Color stability
WHAT ARE THE DIFFERENT OPTIONS?
 Barrels
 Mini-staves : INCANTO BARREL BOOST
 Chips : INCANTO CHIPS
 Oak tannins
HOW TO DECIDE WHAT TO USE?
Budget
Objective wine style
Timing
BARREL ALTERNATIVES
Cost/vintage
$/gal
$/hL
New barrel
14 - 20
350 - 500
Neutral barrel
1.5 - 4
40 - 100
Oak Tannins (5 g/L)
0.5-1.5
4
Incanto Chips (3 g/L)
1
4
Incanto Chips (10 g/L~100 % new oak)
3.4
13
Incanto Barrel boost (25 % new oak)
1.5
40
Contact time
Immediate
4 weeks
Consistency in aromatic profile
6 months
years
CONSISTENCY IN AROMATIC PROFILES
ENARTIS INCANTO CHIPS / BARREL BOOST
NATURAL
FRUITY
++++
VANILLA/COCONUT
+
CARAMEL
CREAM
VANILLA
SPECIAL
FRUIT
CARAMEL
TOFFEE
DARK
CHOCOLATE
++++
++++
+++++
+
+
+
++
+
+++
+++++
+++
+
+++
+++
+++
+
+
++
CHOCOLATE
++
+++++
SPICES
++
STRUCTURE
++++
++++
++
+++++
++
+
+
TREAT REDUCTION
++++
++++
+++
++++
++
+++
+
ENARTIS INCANTO N.C
Soluble oak extract (ellagic tannins + polysaccharides + aromas)
Why using it?
- Precise dosage
- High quality material
- Better integration
- Easy to use
- No solids adsorption of color
- No microbial contamination
Antioxidant
Aroma
cleanliness
structure
enhancement
astringency
softness
aroma intensity
TAN SLI
TAN MAX NATURE
TAN RICH
TAN EXTRA
TAN SUPEROAK
TAN ELEVAGE
TAN NAPA
TAN COEUR DE CHENE
TAN VANILLA
TAN TOFFEE
TAN DARK CHOCOLATE
UNICO#1
Color stability
ENARTIS OAK TANNINS
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WHEN TO USE WHAT?
Fermentation
• Incanto N.C
• Incanto Chips
Barrel Ageing
• Incanto Barrel
Boost
• Incanto Chips
• Oak Tannins
• Incanto N.C
Tank Ageing
• Incanto N.C
• Incanto Chips
• Oak Tannins
Before Bottling
Oak tannins +
Polysaccharides
SETTING UP A CHIPS TRIAL…
• Use a 1.5 L wine bag or 750 mL bottle
• Weigh the oak chips + insert in the wine bag/bottle
• Label: date, wine lot, oak chips name and dosage.
DON’T FORGET THE CONTROL
• Fill the bag/bottle 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