Oak Products for Oenology
31 July 2020
To make the most of oak as a raw material and in response to evolving oenological practices, we have developed a range of oak products for oenology. These products, crafted from oak of stave quality that is not selected for cooperage due to minor imperfections (such as small knots or grain irregularities), provide a precise organoleptic enhancement during the aging of wines intended for earlier consumption compared to wines aged in oak barrels. Over the years, these products have evolved into a highly sophisticated oenological tool.
Our oak products for oenology (granules, chips, dominoes, blocks, inserts, staves, zig-zags) are made from oak stave wood naturally air-seasoned for 18 to 24 months. They are available in various toasting levels and intensities, allowing for precise control over the aromatic and tannic contribution of oak during vinification or aging.
The use of oak wood pieces during vinification notably contributes to better color stabilization in the wine. It also enhances fruit expression, increases perceived sweetness, and has a positive impact on the evolution of wine tannins, thanks to the influence of ellagic tannins derived from the wood.
Finally, our oak products for oenology are developed according to a strict set of specifications, encompassing certifications and food standards identical to those applied in the production of barrels..
To learn more, : www.saveurs-saury.com or www.oenosylva.com or www.oakaddins.com or http://tonnellerie-marchive.fr/emanation
*Since 2005, European regulations have permitted the use of oak wood pieces immersed in wine during the aging process, and since 2009, their use has been allowed during vinification. Unless restricted by specific AOP specifications, the use of oak products in oenology is also permitted for wines with Appellation d’Origine Protégée (AOP) status.
