View Table of Contents Application Notes for Gusmer Oak Products
fully perceived in the dry oak. The oak extraction process allows soluble flavor and aroma compounds in the oak to be completely expressed, offering a better means to evaluate sensory characteristics and make decisions in regard to the optimal oak product and dose rate for the wine. Simple laboratory blending wines can be made by soaking a small sample of the oak in the subject wine at the desired corresponding weight/volume dose rate over a period of days. A more detailed method is offered below. Oak Granular Extract Protocol for Laboratory Blending Wines 1. Using a graduated cylinder, measure 1 liter of wine intended for oak treatment. a. Add 100 ppm of total SO 2 if the oak extract will be stored for long periods. 2. Add 36 g of oak per liter of wine. This is equivalent to 300 lbs / 1,000 gal or 3.6 kg / hl. 3. Add wine and oak to container with minimal headspace and seal or cover with Parafilm or Press-n-Seal. Stir or agitate multiple times during the first 24 hours to ensure oak becomes thoroughly wetted by wine. a. Stir daily, allowing the wine to extract oak compounds for 5 - 7 days at cellar temperature. 4. Remove oak particles from blending wine by passing wine through filter paper. Collect blending wine in small bottles to minimize oxidation. Sealed bottles can typically be stored in the refrigerator up to 8 weeks. 5. Based on the table below, set up seven 50 ml samples of wine to be evaluated including a control sample. 6. Conduct sensory evaluation of the samples to determine optimal dosage. Further variations may be desirable to achieve optimum results.
Whether you are relying on oak to add complexity, reduce vegetative character, set color, or increase mouthfeel and suppleness - there is a convenient application method that will allow for reproducible and precise additions. Common Application Methods: 1. Crusher (granular) – dose directly to red grapes at a reduced rate at the crusher to help with color stabilization and reduce vegetative character, but not impart recognizable oak character. Typical dose rates are 2 - 4 lbs / ton of fruit. 2. Fermentation (granular/chip) – dose directly to juice and ferment in the presence of oak. This allows the oak character to become well integrated in the wine, similar to fermenting in a barrel. The oak settles out with the lees. Typical dose rates are 15 - 30 lbs / 1,000 gal. 3. Wine (granular/chip) – dose directly to barrels or tanks in a loose form during aging, micro-oxygenation, or pre- bottling processing steps. Typical dose rates are 5 - 30 lbs / 1,000 gal. 4. Concentrated Blending Wine (granular) – dose at a very high rate directly to a portion of wine in a tank or tank press and blend back to finished wines. This allows for precise blending. Typical dose rates are 50 - 300 lbs / 1,000 gal. 5. Concentrated Blending Wine During Fermentation (granular) – dose at a very high rate directly to juice in a tank and ferment in the presence of oak. This creates a blending wine with well-integrated character that can be used to blend back to finished wines. Typical dose rates are 50 - 300 lbs / 1,000 gal. Common Evaluation Methods: The true sensory characteristics of oak are revealed through extraction in wine; therefore, attributes may not be
Sample Description
Test Wine (ml)
Oak Extract Wine (ml)
Equivalent Oak Dose Rate g / l
lbs / 1,000 gal
Control
50.00 48.75 47.50 46.25 45.00 43.75 42.50
-0-
-0-
-0- 7.5
2.5% 5.0% 7.5%
1.25 2.50 3.75 5.00 6.25 7.50
0.90 1.80 2.70 3.60 4.50 5.40
15.0 22.5 30.0 37.5 45.0
10.0% 12.5% 15.0%
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