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April 2016 WINES&VINES 47 OAK BARREL ALTERNATIVES The Revolutionaries Behind Wine's Visionaries West Coast : 81 M Street Fresno, CA 93721 Tel: 559.485.2692 Midwest : 1401 Ware Street Waupaca, WI 54981 Tel: 715.258.5525 The Wine Lab TM : 640-D Airpark Road Napa, CA 94558 Tel: 707.224.7903 East Coast : 1165 Globe Avenue Mountainside, NJ 07092 Tel: 908.301.1811 Gusmer Sonoma Store : 9025 Old Redwood Hwy, Ste C Windor, CA 95492 Tel: 707.836.1056 NEW www.gusmerwine.com sales@gusmerenterprises.com D O U C E U R (sweetness) - Caramel, Vanilla, Sweetness E Q U I L I B R E (balance) - Licorice,Silky, Tannins F R A I C H E U R (fresh) - Spice, Length I N T E N S E (intense) - Almond, Cocoa, Roundness The Arôbois range of Arôneo oak chips consists of I N T R O D U C I N G Gusmer's Latest Masterpiece American Oak Avantage ® , French Oak Avantage ® , Premium Oak-Mor ® , Toasted Oak-Mor ® American Oak Avantage ® , French Oak Avantage ® Other popular oak products from Gusmer G R A N U L A R O A K / I N F U S I O N B A G S O A K C H I P S tification. The results indicated a 99% match to Hanseniaspora guilliermondii, a strain of yeast likely to be a media contaminant. 2 (i.e., There was no evidence to suggest the presence of Brettanomyces yeast following FIR toasting.) These results suggest the temperatures achieved during FIR toasting (between 200° C inside the batten and 250° C on the surface of the batten), were not only sufficient to gener- ate oak volatiles but to also reduce microbial load, thereby preventing the carryover of spoil- age yeast and/or bacteria. Suitability for winemaking The barrel reclamation process converts each used barrel into approximately 60 reclaimed oak battens, which can then be added to wine to impart oak characters. The reclaim process costs approximately $2.50 per bat- ten, or $150 per barrel, which is significantly less than a new French or American oak barrel. In this study, reclaimed oak battens were found to contain similar levels of im- portant oak volatiles to those reported in new oak wood, indicating suitability of re- claimed oak for wine maturation. Further- more, there was no evidence to suggest any risk of carryover of Brettanomyces yeast. This article previously appeared in Australia & New Zealand Grape Grower & Winemaker magazine and is republished with permission. Authors Kerry Wilkinson, Sijing Li Paul Grbin and Peter Warren are from the University of Adelaide's School of Agriculture, Food and Wine in South Australia. The full study was pub- lished in 2015 in the Journal of Agricultural and Food Chemistry as "Aroma Potential of Oak Battens Pre- pared From Decommissioned Oak Barrels" with ad- ditional authors Anna Crump from the University of Adelaide and Peter Warren and Yoji Hayasaka from the Austrian oak firm Ausvat. The references for this article are available online at winesandvines.com Applying far-infrared heat causes the oak wood to straighten from the curved shape used in barrels. OAKBAK.COM