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AF of Red Wine in oak fermenters AF of Red Wine in oak tanks Conclusion Thank you for your attention. * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * White wine and oak alternatives WHY? Aromatic complexity Add sweetness Prepare the wines for aging by giving them more structure, clarity and volume WHAT? French or/and American oak Segments or staves Light, Medium or Medium plus toasted , When? After settlement, when the fermentation is just beginning or during Malolactic fermentation. 3. For more complex wine White wine and oak alternatives It’s necessary to introduce oak as soon as possible to obtain the best result (more harmony between the oak and the wine). The oak allows to have no risk of reduction neither oxidation More fat and full taste, more complexity The powder is particulary efficient for altered grapes with botrytis because of its kinetic of extraction. AF of white wine in barrel For better quality wines (fine, fat, complex) Different volume available for more or less oak wood taste (from 225L to 600L) Necessary to work with total lees Keep the barrel in a air-conditionned room No risk of reduced character Natural sedimentation of the lees at the end of the maturation More proteic stabilisation Particulary adapted for Chardonnay. Be carefull with Sauvignon Blanc (because of the reactivity of 3-Mercaptohexanol with the ellagic tannins. Actually uncontrolled oxidation in presence of Ellagic Tannins will produce a strong decrease of the varietal “fruity” character). Red wine and oak alternatives Granulates Chips Segments Staves Sticks Powder Red wine and oak alternatives WHY? Antioxydant effect Hidden effect on bad taste Less vegetal character Better structure in mouth WHAT? French oak Powder for altered grapes Untoasted or light toasted When? ASAP French oak Granulates/Chips Untoasted or light toasted , When? In the hopper, in vat before fermentation begins 1. For red wines which are no