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

David Llodrá, Research & Development Director Oak Solutions Group ABSTRACT An experiment with products of the same toast but different particle size (large chips, cubes and tank staves) and at two dose rates (3 g/L and 9 g/L) was conducted to evaluate the importance of each factor. The results demonstrated that balanced extractions will be achieved at different contact times …

Impact of Tannin on Color Stabilization

Addition of Enological Tannins at the Beginning of Pinot Noir Maceration: Impact on Color Stabilization David Llodrá, Research & Development Director Oak Solutions Group INTRODUCTION 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 …

The Effect of Oak Chip Treatment on Copigmentation of Merlot Wine

Tim Bell, Freemark Abbey INTRODUCTION 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 …

Oak Powder and Application Rates

Beaulieu Vineyard OBJECTIVE 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. SYNOPSIS It has been established that addition of toasted oak powder to wine fermentation reduces vegetal character and may increase the …

Fermentation of Red Wine in the Presence of Oak

Joel Aiken and Bob Masyczek, Beaulieu Vineyard Tim Bell, Freemark Abbey INTRODUCTION 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 …