The Impact of the High Proof Series Oak Alternatives in Whiskey

Published in Artisan Spirit Magazine, Summer Issue 2020. The Impact of the High Proof Series Oak Alternatives in Whiskey:Exploring Contact Time and Dosage Rate to Achieve Targeted Sensory Results Andrew Wiehebrink, Director of Spirit Research and Innovation, Independent Stave Company INTRODUCTION During an era of innovation, oak alternatives are becoming an important tool for spirit maturation. Oak alternative products may …

The Importance of Dose Rate and Contact Time in the Use of Oak Alternatives

The extraction process of oak products by alcoholic beverages follows several steps until the equilibrium is reached. Before extraction begins, there are higher concentrations of certain compounds on the surface of the oak product (example: furfural), while other compounds are more abundant in the core of the wood (example: tannins). The presence of each compound in wine then changes with …

Impact of Tannin on Color Stabilization

Some vineyards planted with red wine varietals have a history of producing grapes that lack in color. Among the varietals affected, this is a particularly common issue for certain clones of  Pinot noir. Trials suggest oak tannin is able to help facilitate color fixation in these situations by helping to promote bonding of anthocyanins and condensed tannins. Rodney Strong Vineyards, …

The Effect of Oak Chip Treatment on Copigmentation of Merlot Wine

Copigmentation in wine is the association, or “stacking,” of anthocyanins (wine pigments) with phenols. Wine color is enhanced by this phenomenon as it renders pigments colored that would otherwise remain colorless. In addition, copigmentation protects pigments from browning reactions, and may hide in the formed stacks the bitter or astringent flavors from the involved copigmentation phenols. Just what phenolic compounds …

Oak Powder and Application Rates

Beaulieu Vineyard The objective is two-fold: 1) To test the effect of oak powder addition during the fermentation of Cabernet Sauvignon grapes, and 2) to test the effects of different addition levels and the impact on flavor profile. Cabernet Sauvignon grapes were harvested and crushed evenly into five fermenters. The fruit was randomized in the field to ensure the same …

Fermentation of Red Wine in the Presence of Oak

It is well known that wines aged in oak barrels retain color better than those stored in stainless steel. Barrels also remove vegetable character. As the cost of barrels increases, there is a growing interest in using other techniques to accomplish the same goals. Recently, innovative winemakers experimented with chips and oak powder during fermentation to maintain color extraction and …