There are two main reactions happening during oak ageing: the extraction of oak compounds and oxygen diffusion. Using oak alternatives, such as oak mini-staves, oak chips or even tannins and polysaccharides in association with micro-oxygenation (MOX), are effective ways of optimizing the production process and reducing costs, while maintaining full control over the quality of the final product.

Various forms of oak derivatives used in winemaking are available: barrels, staves, chips or oak powder, all coming from the same raw material. Each form has its appropriate application depending the base wine, wine style, timing, production costs, winemaking process, etc. Enartis offers a complete range of oak chips (Enartis Incanto Chips) and mini-staves (Enartis Incanto Barrel Boost), produced from selected French or American oak, aged 18-36 months and toasted using a unique process to ensure high and consistent quality.

Through a barrel, 20-50 mg/L/year of oxygen is transferred. This amount varies depending on wood characteristics, production process and age of the barrel. By interacting with wine compounds, oxygen changes aromatics, increases complexity, improves color stability, softens wine phenolic structure, enhances volume, etc. Techniques like micro-oxygenation can simulate barrel oxygen transfers in a meticulous way. The amount of oxygen released by MOX is controlled, allowing for a precise application adapted to a wine’s needs. Enartis Micro-ox is a system developed for micro and macro oxygenation in juice and wine that operates by delivering an effective flow rate of oxygen measured by weight (mg/sec).

Combining MOX with oak mini-staves, chips or tannins and polysaccharides is an alternative to barrel ageing, with more control and more adaptation to wine composition and needs. 

WHY USE BARREL ALTERNATIVES?

• Costis the most common reason for using barrel alternatives. Oak chips are, on average, 20 times less expensive than barrel ageing, and barrel boost inserts are at least four times less expensive. Additionally, using barrel alternatives reduces cellar work, storage space and microbiological risks.
• Timing:Contact time for Enartis Incanto Barrel Boost is 6-8 months, 4 weeks for Enartis Incanto Chips and immediate for Enartis Tan tannins.
• Practical: With Barrel Boost, Incanto Oak Chips or Enartis Tan, there is no storage, no topping, less maintenance, less labor and lower cost of wine production.
• Consistency:Incanto Chips and Barrel Boost provide a consistent oak aromatic profile to wine. Additionally, bench trials can be done with oak alternatives to confirm the product choice and ensure consistency of the oak profile before using.
• Quality: Barrel alternatives limit the risk of microbial contamination and wine oxidation. 

For more information, please call (707) 838-6312.