oak protocols for winemakers

Winemakers: Achieve your desired new barrel impact.

If you are a winemaker, brewer or distiller who desires to use Innerstave oak products in fermentation tanks, we offer this oak addition calculator to determine the amount of product you’ll need to achieve your desired new barrel impact formula.

oak protocol for...

AK 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).

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, 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 

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)

1. Fermentation and aging on lees

  • 1-3 g/l untoasted Chips (optional)
  • Fans of other formats (%nbi) or Chips in desired flavor profiles

2. Aging

  • 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, Chips (2-3 g/l) of desired flavor profile are suggested. Best to have at least 8 weeks extraction time

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 = 50% 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 = 50% 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, Chips (2-3 g/l) of desired flavor profile are suggested. Best to have at least 8 weeks extraction time 

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) 

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, 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 

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) 

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, or Bag of Block 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 three barrel like flavor profiles

3. Pre-bottling “dress-up”

  • If aromatic enhancement is necessary, Chips (1-3 g/l) of desired flavor profile are suggested

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