While many winemakers use our stainless steel barrels for topping off storage or un-oaked aging, a fair number of wine makers also include the use of oak alternatives. In the most recent of edition of Wineland, a South African wine magazine, they remind us that ever since the introduction of oak alternatives for vinification in several wine industries about three decades ago, manufacturers have been exceptionally creative in the development of various new types. These range in size and geometric shape, but what they all have in common is being less expensive than oak barrels and rapidly imparting an oak character to wine because the surface/volume ratio is much bigger than in the case of barrels. Winemakers should consider various factors, however, before deciding which alternative oak product to use for a specific wine. In view of the traditionally positive image of oak barrels, winemakers do not necessarily acknowledge the use of oak alternatives. It is nevertheless common knowledge that the use of oak alternatives per se will not have the same impact on wines as oak barrels, but the difference is considerably reduced by using oak alternatives in conjunction with micro-oxygenation (MOX). The price difference between oak barrels and oak alternatives is such a decisive factor that the price at which wine is sold also impacts the decision about the kind of oak to be used. From a financial point of view, new oak barrels should only be used for premium wines. In the case of cheaper wines, large cellars prefer to use oak alternatives only, while smaller cellars will use these in conjunction with old barrels. Three basic rules apply to oak alternatives. Firstly, oak extraction usually takes place more rapidly than expected. If the requirement is merely an oak aroma, a few weeks will be required for chips, two months for cubes and six to nine months for staves in tanks. In view of the fact that the extraction of the oak character takes place rapidly, it is preferable to use more oak rather than extend the contact period with the oak. Smaller oak alternatives usually have a bigger surface/volume ratio which will impart more oak character. Secondly, it is better to use smaller oak particles earlier in the vinification process, while bigger products should be used at a later stage. For example, oak powder and small chips can be added before or during fermentation, because they are small enough to pass through cellar equipment such as pumps. Thirdly, it is better to use small particles to obtain aromatic effects and bigger products for a greater impact on wine taste. Check out our stainless steel wine barrels.
Wine