Loading...
WHAT ARE THE BENEFITS OF USING OAK BARREL ALTERNATIVES
AND OAK ADJUNCTS FOR WINEMAKERS, BREWERS & DISTILLERS?

For more than forty years, winemakers have used Innerstave oak barrel alternatives and oak adjuncts to expand their oak spice rack flavor profiles. They have been able to reduce their new barrel cooperage expenses by taking wood to the wine rather than wine to wood. More recently, brewers and distillers have been turning to Innerstave to help them break new ground.

HERE’S WHY…

Achieving the characteristics of a premium new barrel oak

Oak barrel alternatives and oak adjuncts offer the benefits of premium new oak barrels – enhanced beverage color, mouthfeel, structure and complexity – without incurring new barrel costs.

winemaker

Differentiating their beverages

For the winemaker, brewer or distiller who wants their beverage to stand apart, Innerstave oak flavor profiles help them achieve their goal. Our oak flavor profile consultants offer exceptional, accurate advice on selecting the mixture of products and toasts that will create a flavor uniquely theirs. Our flavor profiles remain consistent from year to year, providing dependable continuity.

winemaker

Expanding into new flavors with low risk

Often a winemaker, brewer or distiller would like to test a new flavor concept but not risk an entire barrel. Our oak alternatives enable them to experiment with just a few gallons, a successful, yet cost-effective solution.

winemaker

OAK PROTOCOLS & PRODUCT SUGGESTIONS FOR WINEMAKERS

Oak Protocol for Soft Light Red For Early Release

1. Fermentation, for color enhancement and stabilization

  • 3-5 g/l untoasted Chips or a combination of untoasted and toasted oak (light, medium or medium plus chips) or French Oak house toast Flour

2. Aging

  • French Medium oak if the wine lacks structure
  • French Medium Plus, French Medium Plus Plus, American Medium or American Medium Plus for aromatic enhancement as per flavor profile preferences

3. Pre-bottling “dress-up”

  • If aromatic enhancement is necessary, Oak Cubes (% new barrel intensity) or Chips (1-3 g/l) of desired flavor profile are suggested
  • Light and medium toast levels to be avoided as they increase the amount of tannins and their perception
  • Ideally at least 8 weeks of contact should be allowed (could be less for cubes)

Oak Protocol for Reserve Red Wine

1. Fermentation, for color enhancement and stabilization

  • 3-5 g/l untoasted Chips or a combination of untoasted and toasted oak (French light or medium toast) or French Oak house toast Flour

2. For 12-24 Months

  • Aging in barrels: inserts, Chain of Oak in French Medium, French Medium Plus, French Medium Plus Plus, American Medium or American Medium Plus for aromatic enhancement as per flavor profile preferences
  • Aging in tanks: Tanks Staves, Fan Innerstave, Bag of Block in desired flavor profiles
  • Mimicking new barrel impact – Innerstave Revere Oak, 36 months naturally aged French oak in 3 barrel like flavor profiles

3. Pre-bottling “dress-up”

  • If aromatic enhancement is necessary, Oak Cubes (% nbi) or chips (1-3 g/l) of desired flavor profile are suggestible
  • Ideally at least 8 weeks of contact should be allowed (could be less for cubes)

Oak Protocol for Chardonnay Early Release

1. Fermentation and aging on lees

2. Aging

  • Oak Cubes (%nbi) or 3-5 g/l Oak Chips – a choice of or a combination of French Medium, French Medium Plus, American Medium Plus or a desired flavor profile or mixture

3. Pre-bottling “dress-up”

  • If aromatic enhancement is necessary, Oak Cubes (% nbi) or Chips (2-3 g/l) of desired flavor profile are suggested. Best to have at least 8 weeks extraction time (could be less for cubes)

Oak Protocol for Reserve Chardonnay

1. Fermentation in neutral barrels

  • Barrel Inserts or Chain of Oak in desired combination of flavor profiles (1 barrel insert = 100% new barrel impact; 1 chain =1/3 of a new barrel impact)
  • Innerstave REVERE Oak, 36 months naturally aged French oak in 3 barrel like flavor profiles

2. Aging

  • Barrel Inserts or Chain of Oak in desired combination of flavor profiles (1 barrel insert = 100% new barrel impact; 1 chain =1/3 of a new barrel impact)
  • Innerstave REVERE Oak, 36 months naturally aged French oak in 3 barrel like flavor profiles

3. Pre-bottling “dress-up”

  • If aromatic enhancement is necessary, Oak Cubes (% nbi) or Chips (2-3 g/l) of desired flavor profile are suggested. Best to have at least 8 weeks extraction time (could be less for cubes)

Oak Protocol for Rhone Varieties, Petite Syrah

1. Fermentation for color enhancement and stabilization

  • 3-5 g/l untoasted Chips or a combination of untoasted and toasted oak (French light or medium toast) or French Oak house toast Flour

2. Aging

  • Aging in barrels: Barrel Inserts, Chain of Oak in French Medium, French Medium Plus , French Medium Plus Plus, American Medium, American Medium Plus for aromatic enhancement as per flavor profile preferences
  • Aging in tanks: Tank Staves, Fan Innerstave, Bag of Block in desired flavor profiles
  • Mimicking new barrel impact: Innerstave REVERE Oak, 36 months naturally aged French oak in 3 barrel like flavor profiles
  • French Medium Plus Plus specifically suitable for enhancing the fruit characteristics of Syrah and Petite Syrah, with addition rate 10-30% new barrel intensity

3. Pre-bottling “dress-up”

  • If aromatic enhancement is necessary, Oak Cubes (% nbi) or Chips (1-3 g/l) of desired flavor profile are suggestible, with FM+, AM+, FM++ best suited to the varietal aromatic characteristics
  • Ideally at least 8 weeks of contact should be allowed (could be less for cubes)

Oak Protocol for Pinot Noir

1. Fermentation for color enhancement and stabilization

  • 1-3 g/l untoasted Chips or a combination of untoasted and toasted oak (French light or medium toast) or French Oak house toast Flour

2. Aging

  • Aging in barrels: Barrel Inserts, Chain of Oak in French Light, French Medium, French Medium Plus or French Medium Plus Plus for aromatic enhancement as per flavor profile preferences
  • Aging in tanks: Tank Staves, Fan Innerstave, Bag of Block or Cubes in desired flavor profiles (%nbi)
  • French Light toast is specifically suitable for enhancing the fruit characteristics of Pinot Noir, with addition rate 15-30 % new barrel intensity
  • French Medium Plus Plus toast is specifically well suited for enhancing stone fruit aromatics, with addition rates 3-5 % new barrel intensity
  • Mimicking new barrel impact: Innerstave REVERE Oak, 36 months naturally aged French oak in 3 barrel like flavor profiles

3. Pre-bottling “dress-up”

  • If aromatic enhancement is necessary, Oak Cubes (% nbi) or Chips (1-3 g/l) of desired flavor profile are suggested
Innerstave Oak Alchemy
We invite you to contact one of our oak infusion specialist to learn more about Innerstave
LEARN MORE