April 2016 WINES&VINES 43
OAK BARREL ALTERNATIVES
Old barrels are broken down into staves (clockwise from top left); staves are split lengthways, and wine-
affected wood is removed; battens are processed to expose fresh wood grain and ultimately far-infrared
toasted to straighten and generate oak volatiles.
The extractable levels of oak volatiles can
vary significantly from barrel to barrel,
largely due to variation in oak composition
associated with species, origin (i.e., French
or American oak) and the seasoning and
toasting processes of cooperage.
3,8
However, barrels have a finite pool of
extractable material, and the amounts of
oak-derived volatile compounds available
for extraction diminish over time.
7
As a
consequence, barrels are typically decom-
missioned after five to six years. Used bar-
rels can be rejuvenated by scraping a thin
layer (up to 5 mm) from the barrel's interior
to expose fresh, unextracted wood.
6
Some-
times the rejuvenated barrel will also be
re-toasted. While this practice can prolong
the life of a barrel, rejuvenated wood con-
tains reduced amounts of extractable mate-
rial, so it contributes less flavor than new
barrels. Furthermore, any wine that remains
in the wood can be caramelized during re-
toasting, creating a risk for unpleasant
"burnt" characters. The increased microbial
load and potential for Brettanomyces spoil-
age can also discourage barrel rejuvenation.
For these reasons, most winemakers favor
replacement of old barrels.
A group of Australian scientists recently
investigated whether decommissioned barrels
THE BEST OF AMERICAN OAK
www.finenorthernoak.com • 707-307-6222 • info@finenorthernoak.com
