SuberLefort-OakAdjuncts

Document Sample
SuberLefort-OakAdjuncts Powered By Docstoc
					Suber Lefort
      Oak Adjuncts

The Role of Oak in Wine
Why Oak

 Oak barrels and wine have been synonymous for more
                   than 2000 years

   Initially the oak barrels were only considered as a
   container in which to store and transport the wine.

   However more recently the role in which oak both
  imparts flavours to the wine whilst also aiding in its
            stability have been investigated.
Oak in Wine or Wine in Oak?

“It does not matter if you put wood into wine or
wine into wood’

So said Andries Tromp, chair of the OIV expert
group in 2002


To quote John Glatzner “NO WOOD NO GOOD”
Oak in Wine or Wine in Oak?
An article in the “Wine Industry Journal” in
1999 said that wine tasting experts were
unable to identify whether the wines had
been aged in barrel or tank with chips!
(Tastings held by the Institute de
Degustation de Tours, FRANCE)
Only 60% identified barrel Vs Tanks usually assuming
that the better tasting wine was from a barrel!

When asked to rate the wines chipped wines did just as
well as barrel aged
Do Consumers Care if it’s barrel or Alternatives?


 Professor Larry Lockshin, Director of the Wine
 Marketing Group, Ehrenberg-Bass Institute for
 Marketing Science USA says that most
 consumers cant tell by tasting how a wine has
 been Oaked.
        Comparative Costs
American Oak Barrique         $600
French Oak Barrique           $1200
American / French Oak Blocks             $11.00 / Kg
American / French Oak Tank Staves $25.00 / sq. mtr.

Assuming 5 rotations through the barriques & 2 gms/ ltr for the Oak Blocks & 2
sq. mtrs / 1000 litres for the tank staves

Costs per bottle of wine: -

American Barrel    :-         $ 0.40              1000% - 2000% more expensive
French Barrel      :-         $ 0.80              2000% - 4000% more expensive
                                                           than alternatives

Oak Blocks         :-         $ 0.0165
Tank Staves        :-         $ 0.0375
Oak Flavours developed with Temperature




      Flavours produced with Increasing Temperature
     Oak Sweet & Honey Vanilla & Spice Toasty Coffee & Chocolate Acrid smoke
OAK BARREL ALTERNATIVE ANALYSIS
Analysis of Barrel Alternative Oak products for Suber Lefort by the AWRI (Australian Wine Research Institute) has indicated that our products supplied exhibit
an excellent balance of flavour characters with no indication of “off” flavours. The results are reported as ug of extract / gm of wood. Ie; ug of flavoids /litre for
each 1 gram of wood added / 1 litre of wine
The analysis work undertaken by Suber Lefort has highlighted that different processing techniques can produce a vastly different flavour profile. The
‘TRADITIONAL’ radiant heat toasting produces a style similar to that of open toasting of a barrel that includes char characters. The ‘XOV’ convection toasted
oak produces a much sweeter softer spicy style of oak without the smoky overtones.
The winemaker in producing a wine with unique oak characters and style can exploit these differences.
A brief summary of the important component flavours follows: -

Oak Lactone:
Considered very important oak derived flavour compounds. Chiefly responsible for the greater intensity of vanilla and coconut like aromas in wines matured in
American compared to French Oak. Typically the ratio between cis & trans for conventionally radiant toasted oak; French is ~2:1 whilst American is up to
~10:1, but for convection toasted products the French ratios vary considerably approaching those of American oak. Mixtures of cis & trans oak lactones with a
higher amount of cis had more coconut, sweet, cinnamon aroma whilst those with higher trans had higher woody, herbaceous characters.

Guaiacol & 4-Methylguaiacol:
Smokey aromas and usually indicators of the toasting level. Formed exclusively by the toasting process and the degradation of the lignin‟s.

Vanillin:
Vanilla aroma, and is formed in increasing amounts with the toasting level. Also coffee, chocolate and some smoky characters.

4-Ethylphenol & 4-Ethylguaiacol:
Produced by the Brettanomyces yeast and are found in virtually all barrel aged red wines.
4-Ethylphenol is responsible for the „old sweaty leather‟ aroma when present in high concentrations. Both of these compounds are generally regarded as
undesirable.

Eugenol:
Produces a „clove‟ like aroma.

Furfural & 5-methylfurfural:
Characterised by the sweeter caramel and butterscotch aromas and flavours
                                                                                                          Oak Adjuncts Analysis                                                                           American Oak

                                                                                                                                                                                       (Typical Analysis ex results from AWRI)



Product Code                                                      CSA 00F           CSA 02F           CSA 02           CSA 32           FSA 32           SLA 02           BLA 32           MLA 42            MSA 42              MXA 42        CXA 02           CXA 32           BXA 42         TXA 82



                                                                                                                                                         American        American                                                                               American
                                                                                                      American         American         American                                        American Mini     American Mini                     American Fines                       American
                                                                American            American                                                             Superfine,      BLOCKS ,                                          American Mini                       Segments,                        American Tank
                                                                                                     Superfine,       Segments,         FLAKES,                                        Staves, special     staves Trad                      , High Vanillan                     Blocks, High
                                                                  Fines,         Fines, Medium                                                             Special         special                                          staves, High                      High Vanillan                      Staves XOV
                                                                                                   Medium Toast     Medium Toast     Medium Toast                                      XOS/Trad Toast        toast for                      Toast (XOV) for                    Vanillan Toast
                                                               Untoasted for        Toast for                                                         XOS/Trad toast XOS/Trad Toast                                        Vanillan Toast                     Toast (XOV)                         Toast for
                                                                                                   for Maturation   for Maturation   for Maturation                                     for finishing &    finishing &                         ferment &                      (XOV) finishing
                                                               Ferment only       Ferment only                                                         for finishing & for finishing &                                         (XOV)                           finishing &                       Maturation.
                                                                                                     & Finishing      & Finishing      & Finishing                                       maturation.       Maturation.                          finishing                      & Maturation.
                                                                                                                                                         maturation.     Maturation.                                                                           Maturation.



Cis-Oak Lactone    (Coconut, Sweet Aroma & Cinnamon)                  35                5                4                6                8                12               5                7                 8                  75             16               18               60               75
Trans-Oak Lactone (Woody & Herbaceous)                                4                 3                3                1               1.3                2               1               1.2                1                  11             12               2                8                    8
Guaiacol (Toasty, Smokey)                                            0.3                1                1               1.5              3.8               5.7             5.5               6                 2                  9               4               6                9                    9
4-Methylguaiacol (Toasty, Smoke)                                     0.11              2.2              1.8               1               2.1               6.7             4.5               3                 1                  5               8               4                6                    5
Vanillin                                                              12               125              75               48               68               271              135              178                55                130            287              200              160               128
Eugenol (Cloves, Spice)                                              3.8               1.2              1.1               1               ND                ND              ND               0.1                1                 1.1             1.1              1                1                    1
Furfural (Fresh Almond)                                               19               189              166              175              235              366              450              385               251                754            1158             852              820               795
5-Methylfurfural (Fresh Butter, butterscotch)                        ND                 20              11               12               17                21               21               18                16                 84            149               90               90               78
4-Ethylphenol (Leather, Game)                                        ND                ND               ND               ND               ND                ND              ND               ND                 ND                ND              ND               ND               ND               ND
4-Ethylguaiacol (Game)                                               ND                ND               ND               ND               ND                ND              ND               ND                 ND                ND              ND               ND               ND               ND




                                                                                                          Oak Adjuncts Analysis                                                                           French Oak

                                                                                                                                                                                       (Typical Analysis ex results from AWRI)



Product Code                                                      CSF 00F           CSF 02F           CSF 02           CSF 32           FSF 32            SLF 02          BBL 32           MLF 42            MSF 42              MXF 42         CXF 02          CXF 32           BXF 42         TXF 82



                                                                                                                                                           French          French                                                                                 French           French
                                                                                                       French           French           French                                          French Mini       French Mini                       French Fines,
                                                                                                                                                         Superfine,      BLOCKS ,                                           French Mini                        Segments,      BLOCKS High        French Tank
                                                               French Fines,  French Fines,          Superfine,       Segments,         FLAKES,                                        Staves, Special     staves Trad                       High Vanillan
                                                                                                                                                           Special         special                                          staves, High                      High Vanillan    Vanillan XOV      Staves XOV
                                                               Untoasted for Medium Toast          Medium Toast     Medium Toast     Medium Toast                                      XOS/Trad Toast        toast for                      Toast (XOV) for
                                                                                                                                                      XOS/Trad toast XOS/Trad Toast                                        Vanillan Toast                     Toast (XOV)         Toast for        Toast for
                                                               Ferment only for Ferment only       for Maturation   for Maturation   for Maturation                                     for finishing &    finishing &                         ferment &
                                                                                                                                                       for finishing & for finishing &                                         (XOV)                           finishing &      finishing &      Maturation.
                                                                                                     & Finishing      & Finishing      & Finishing                                       maturation.       Maturation.                          finishing
                                                                                                                                                         maturation.     Maturation.                                                                           Maturation.      Maturation.



Cis-Oak Lactone    (Coconut, Sweet Aroma & Cinnamon)                  8                 4               1.8               4               11                 7               2                8                 2                  40             16               43               50               45
Trans-Oak Lactone (Woody & Herbaceous)                                8                 3                5                2                4                 5               1                5                 1                  7              11               17               15                   7
Guaiacol (Toasty, Smokey)                                            0.2               1.3              1.2               1                3                 4               3                3                 1                  3               4               3                3                    4
4-Methylguaiacol (Toasty, Smoke)                                     0.2               1.8              1.9               1                8                 7              5.5               11                3                  9               8               5                4                10
Vanillin                                                             3.6               130              98               115              275              378              214              375                89                220            273              191              185               240
Eugenol (Cloves, Spice)                                               1                 1               0.8              0.2              0.3               ND              ND               0.1                ND                0.1             1.1              1                ND                   1
Furfural (Fresh Almond)                                               2                172              375              370              380              479              413              472               428                628            1173             1097             755               655
5-Methylfurfural (Fresh Butter, butterscotch)                        ND                 12              68               48               41                41               20               42                2.6                34            151              130               95               55
4-Ethylphenol (Leather, Game)                                        ND                ND               ND               ND               ND                ND              ND               ND                 ND                ND              ND               ND               ND               ND
4-Ethylguaiacol (Game)                                               ND                ND               ND               ND               ND                ND              ND               ND                 ND                ND              ND               ND               ND               ND



                    Typical analysis results are average figures for samples tested by the AWRI.

Results are reported as micro grams of extractable flavours per gram of wood.

Theoretically for each gram of wood soaked in one liter of wine you would achieve the stated quantity of flavours per litre
Stages of Oak Addition
   Primary Fermentation

   Maturation

   Post Fermentation & Pre bottling
                                                                     American Oak Adjuncts
Product Groups                                                                                                        Suber Lefort Australia
                  Applications

                                                     Fermentation                                                       Aging                                      Finishing Oaks


                                                         Chips                                                         Blocks                                       Micro Staves

                                                      Mini Staves                                                    Mini Staves                                       Blocks

                                                                                                                    Tank Staves                                         Beads


        Product          Item#                           Name                                                       Description                                         Rate           Packaging



                        CXA 02                           XOV            Very fine oak powder for the liberation of tannins providing oxidation protection,           2-3 grs/liter        25Kg

                                                    Superfine Powder    color co-pigmentation & stabilityduring fermentation, minimises vegetal characters                              P/P bags

                        CXA 12                            XOV           Fine oak chip for the liberation of tannins providing oxidation protection,                  2-3 grs/liter        25Kg

Chips                                                  Fine Chips       color co-pigmentation & stabilityduring fermentation, minimises vegetal characters                              P/P bags

                        CXA 32                            XOV           Larger chips as above, can be used during fermentation but also aging                       1.5-3 grs/liter       25Kg

                                                     Granular Chips                                                                                                                   5 infusion nets

                        BXA 42                            XOV           Can be used during fermentation but mostly used post ferment for aging                      2-3.5 gms/liter       25Kg

                                                         Blocks         extraction period from 6-8 weeks through 3 months                                                             5 infusion nets

Blocks &                MXA 52                            XOV           Can be used during fermentation but mostly used post ferment for aging                      2-3.5 gms/liter       25Kg

Mini Staves                                           Mini Staves       extraction period from 6-8 weeks through 3 months                                                             5 infusion nets

                        MSA 52                         Traditional      Can be used during fermentation but mostly used post ferment for aging                      2-3.5 gms/liter       25Kg

                                                      Mini Staves       extraction period from 6-8 weeks through 3 months                                                             5 infusion nets

                      TXA 82 HV                          XOV            Standard 3' long tank staves for aging of fermented wine. Can be supplied as a             3-5 M2 / 1000Lts    Ind. Units or

Tank Staves                                   Hi Vanilla Tank Staves    'bundle of 10' staves for 'fan type' systems extraction up tp 12 months typically                             10 units / fan

                      TXA 82 BB                          XOV            Standard 3' long tank staves for aging of fermented wine. Can be supplied as a             3-5 M2 / 1000Lts    Ind. Units or

                                             Barrel Blend Tank Staves   'bundle of 10' staves for 'fan type' systems extraction up tp 12 months typically                             10 units / fan

                       MLA 42                             XOS           Finishing oak providing soft oak characters and excellent integration of mocha &            2-3.5 gms/liter       25Kg

Finishing Oak                                         'Micro Staves     vanilla flavours in a 'micro stave' format. Used post ferment and 6-12 wks from bottling                      5 infusion nets

                        BLA 32                            XOS           Finishing oak providing soft oak characters and excellent integration of mocha &            2-3.5 gms/liter       25Kg

                                                        'Beads'         vanilla flavours in a 'small cubic' format. Used post ferment and 6-12 wks from bottling                      5 infusion nets


                  Two distinct flavor profiles: -
                  XOV (eXtra Oak Vanillin)                              Convection toast that gives soft sweet creamy floral round mouth feel

Toasting          Traditional                                           Radiant toast emulating barrel characteristics, chocolate, mocha flavors

                  Finishing Oak (XOS)                                   is a longer seasoned radiant toasted wood that has minimal tannins but provides those

                                                                        softer integrated barrel flavors over a shorter time frame prior to bottling
                                                                       French Oak Adjuncts
Product Groups                                                                                                       Suber Lefort Australia
                  Applications

                  Fermentation                                          Aging                                                                                      Finishing Oaks


                  Chips                                                 Blocks                                                                                     Micro Staves

                  Mini Staves                                           Mini Staves                                                                                Blocks

                                                                        Tank Staves                                                                                Beads


        Product           Item#                          Name                                                       Description                                                   Rate          Packaging



                        CXF 02                           XOV            Very fine oak powder for the liberation of tannins providing oxidation protection,                    2-3 grs/liter        25Kg

                                                    Superfine Powder    color co-pigmentation & stabilityduring fermentation, minimises vegetal characters                                       P/P bags

                        CXF 12                            XOV           Fine oak chip for the liberation of tannins providing oxidation protection,                           2-3 grs/liter        25Kg

Chips                                                  Fine Chips       color co-pigmentation & stabilityduring fermentation, minimises vegetal characters                                       P/P bags

                        CXF 32                            XOV           Larger chips as above, can be used during fermentation but also aging                                1.5-3 grs/liter       25Kg

                                                     Granular Chips                                                                                                                            5 infusion nets

                        BXF 42                            XOV           Can be used during fermentation but mostly used post ferment for aging                               2-3.5 gms/liter       25Kg

                                                         Blocks         extraction period from 6-8 weeks through 3 months                                                                      5 infusion nets

Blocks &                MXF 52                            XOV           Can be used during fermentation but mostly used post ferment for aging                               2-3.5 gms/liter       25Kg

Mini Staves                                           Mini Staves       extraction period from 6-8 weeks through 3 months                                                                      5 infusion nets

                        MSF 52                         Traditional      Can be used during fermentation but mostly used post ferment for aging                               2-3.5 gms/liter       25Kg

                                                      Mini Staves       extraction period from 6-8 weeks through 3 months                                                                      5 infusion nets

                      TXF 82 HV                          XOV            Standard 3' long tank staves for aging of fermented wine. Can be supplied as a                      3-5 M2 / 1000Lts    Ind. Units or

Tank Staves                                   Hi Vanilla Tank Staves    'bundle of 10' staves for 'fan type' systems extraction up tp 12 months typically                                      10 units / fan

                      TXF 82 BB                          XOV            Standard 3' long tank staves for aging of fermented wine. Can be supplied as a                      3-5 M2 / 1000Lts    Ind. Units or

                                             Barrel Blend Tank Staves   'bundle of 10' staves for 'fan type' systems extraction up tp 12 months typically                                      10 units / fan

                        MLF 42                            XOS           Finishing oak providing soft oak characters and excellent integration of mocha &                     2-3.5 gms/liter       25Kg

Finishing Oak                                         'Micro Staves     vanilla flavours in a 'micro stave' format. Used post ferment and 6-12 wks from bottling                               5 infusion nets

                        BBL 32                            XOS           Finishing oak providing soft oak characters and excellent integration of mocha &                     2-3.5 gms/liter       25Kg

                                                        'Beads'         vanilla flavours in a 'small cubic' format. Used post ferment and 6-12 wks from bottling                               5 infusion nets


                  Two distinct flavor profiles: -
                  XOV (eXtra Oak Vanillin)                              Convection toast that gives soft sweet creamy floral round mouth feel

Toasting          Traditional                                           Radiant toast emulating barrel characteristics, chocolate, mocha flavors

                  Finishing Oak (XOS)                                   is a longer seasoned radiant toasted wood that has minimal tannins but provides those

                                                                        softer integrated barrel flavors over a shorter time frame prior to bottling
   Primary Fermentation:
     Oak is added at the crusher or must at fermentation
Products Used:-
Small Oak Chips, Powders, (Mini Staves, Tank staves)
These provide rapid extraction of the tannins and flavours
The small oak does not cause pump transfer problems

Larger oak chips or blocks also in „tea bags‟ can be used
But must be restrained or removed before racking

Note that mini staves and tank staves are sometimes used
  by the winemaker particularly with Chardonnay
  fermentation prior to the staves being used in a red wine
  program
   Wine Maturation
    Products used: -

Tank Staves, Mini Staves, Blocks, Large Chips

Wine is racked off after fermentation and transferred into
  tanks for ageing with either of the above products being
  used

Micro oxidation at this stage provides an other element to
  the ageing process and is synergistic with the oak
  program
   Pre Bottling
Products used
Oak Blocks & Powders - Particularly the „XOS‟ range

Post ageing the wine is reviewed by the winemaker who
  then may feel that the wine requires further oak
  enhancement.

At this stage the winemaker is most often requiring more of
   the subtle toasted oak flavours without any of the
   harsher astringent tannins associated with new oak.
Products Overview

These following points apply to both French, American or East European oaks
   Size Matters!
        Small is fast Big is slower

Fine powders and chips have a very rapid extraction into
the wine, blocks mini staves and tank staves are slower.

But always the wine needs time for the integration of the
oak in the wine
Flavour Profiles

   Traditional Toasting

       Radiant process exhibits the typical
       barrel profile of extracts, includes the
       smoke overtones of a toasted barrel
Flavour Profiles

   Convection Toasting „XOV‟

      Changes the profile enhancing the
      Vanillin component without the smoke
      characters of traditional toasting
Flavour Profiles

   Radiant Toasted „XOS‟

      Older seasoned wood providing a very soft
      extract without strong wood tannin overtones
      A radiant toasted product ideally suited to
      pre bottling, offering enhanced sweet
      chocolate coffee flavours with minimal oak
      tannins
Product Life

   Oak Adjuncts

       Shelf life test performed by Suber Lefort
    have shown no measurable difference between
    products of over 12 months.
    Similar independent testing by the AWRI over a
    6 month period verify our findings

				
DOCUMENT INFO
Shared By:
Categories:
Tags:
Stats:
views:13
posted:1/3/2012
language:
pages:21