Oak Products Flashcards
What are oak alternatives or adjuncts?
Products made of natural oak wood used to obtain an oaked aromatic profile
They serve as a quick and economical alternative to traditional oak aging methods.
What are the forms and shapes of oak alternatives?
- Chips
- Cubes
- Staves
- Inserts
- Granulates
- Powder (used in U.S only)
The choice of form depends on the desired final profile of the wine.
What is the effect of adding wood to wine?
Releases components that protect from oxidation and hide green notes
Different forms of wood can yield varying results based on their usage timing and method.
What regulations govern wood origin for winemaking?
Regulated by CRE Nº1493/2006, requiring oak from the genus Quercus
Specific species include Q. robur, Q. petraea, and Q. alba.
Name the species of oak commonly used in winemaking.
- Quercus robur: pedunculate
- Quercus petraea: sessile
- Quercus alba: white oak or American oak
These species are preferred for their distinct characteristics.
What are the different formats of oak alternatives based on contact surface?
- Powder (only allowed in the USA)
- Granulates
- Chips
- Cubes
- Staves
- Inserts
Each format varies in size and application time.
What is the minimum size for chips used in winemaking?
> 2mm
Chips can be small or large and are typically used for 3-5 weeks.
What is the average size of cubes used in winemaking?
0.50.50.5
This size is standard for cube formats.
How are staves used in winemaking?
Found in different sizes and thicknesses
Staves provide a versatile method for wood infusion in wine.
What is the primary function of oak alternatives in vinification?
Provide short time ageing, serve as a vinification tool, and impart an oaky organoleptic profile
Oak alternatives are used to enhance the flavor profile of wine quickly compared to traditional aging methods.
What is the primary function of oak alternatives in vinification?
Provide short time ageing, serve as a vinification tool, and impart an oaky organoleptic profile
Oak alternatives are used to enhance the flavor profile of wine quickly compared to traditional aging methods.
What benefits do oak tannins provide in wine production?
Color stability, antioxidant capacity, protection, and structure/mouthfeel
Oak tannins can be added at any step of vinification to enhance these characteristics.
When should untoasted oak be used during the vinification process?
During alcoholic fermentation (AF)
Untoasted oak helps to bring sweetness, protect against oxidation, stabilize color, and provide ellagitannins.
What is the role of toasted oak after alcoholic fermentation?
Can mask green characters
Toasted oak is typically used to enhance the flavor profile and reduce undesirable vegetal notes.
What is the main difference between oak alternatives and barrels in terms of micro-oxidation?
Barrels have a capacity for micro-oxidation that promotes polymerization of tannins and anthocyanins
This process helps to soften tannins and enhance wine quality.
What factors should be considered when choosing between oak options?
Wine variety, type/style of wine, customer budget, organoleptic goal, time constraints, and tasting
These criteria help determine the most suitable oak product for a specific wine.
What are the typical costs for barrels used in wine aging?
710-900 €; amortized price is around 130 € after 3 years
Barrels are a significant investment in wine production, but their long-term use can reduce costs.
What is the cost range for chips and cubes per hectoliter (hL)?
0.15 – 1.5 € per hL
Chips and cubes are a more cost-effective option for imparting oak characteristics.
How much do staves typically cost per hectoliter?
5 – 7 € (1 to 1.5 staves/hL)
Staves offer another method of introducing oak flavor into wine at a moderate cost.
What is the cost of oak tannins per hectoliter?
0.5 €/hL (3g/hL)
Oak tannins are an economical way to enhance wine characteristics during production.
Fill in the blank: Oak tannins are isolated tannins available in _______ or liquid forms.
powder
These tannins can be utilized at any stage of the winemaking process.
What is the perception threshold for Trans-2-nonenal?
Few ng/L
Trans-2-nonenal is associated with a fresh wood aroma, dust, stinky bug, and vegetal notes like artichokes. It can be caused by bad seasoning of oak staves.
What aromas are associated with Cis-whisky-lactone?
Coconut oil aromas, earthy
Lower concentrations of Cis-whisky-lactone enhance wine fruitiness. It is prevalent in American wood (90% Cis-WL).
What is the perception threshold for Eugenol in white and red wines?
white 100 / red 500 µg/L
Eugenol is associated with cloves, spicy notes, and dental antiseptic. It results from oak lignin degradation and is influenced by open-air seasoning/toasting management.
