Issue link: http://winesandvines.uberflip.com/i/70679
CO VER S T OR Y is that oak contact during fermentation seems to inhibit the formation of sulfides. David Llodra, research and development director at Oak Solu- tions Group, Napa, Calif., suggested that another way to extract and fix color is to use enological tannins. Oak Solutions Group's case studies have demonstrated that the company's fermenta- tion finishing blend of gallo and ellagic tannins has an impact on color fixation due to a high level of total tannin. The prescribed dosing rate of the group's product tr ¯u/tan's f2 tannins is 20 g/hL during fermentation in conjunction with a combination of pump overs and drain-and-return, if needed. The objective is to extract as many anthocyanins as possible early in the fermentation along with condensed tannins in the presence of hydrolysable oak tan- nins—yet another way to promote the bonding of anthocyanins and condensed tannins. A liquid trial kit is available from Oak Solutions Group to put this theory to the test in your own lab. Aside from using chips during the fermentation stage, Grahm occasionally uses oak chips during the maturation process—but always at a discreet level for the purpose of adding structure. "It's not meant to grossly change the essential character of the wine in any way." When considering using oak chips in premium wines, Grahm is reluctant. "We won't use oak chips in our premium wines; I can't articulate why we don't do it." He mentions that historically there have been slight difficulties in the control and prediction of the outcome. Gaining more control Many barrel alternative suppliers have kits for winemakers to use to conduct focused bench-top trials. Most kits are made Highlights • Many barrel alternative suppliers offer an array of pre-measured oak sample kits for 750ml bench-top trials. • As with acid additions or fining, careful attention to detail is necessary when conducting oak product trials. • Some test kits relate back to stave form for vintners seeking to use inserts rather than chips or cubes. for use in 750ml wine samples and consist of measured doses with varying exposure times. Oak Solutions Group offers a sophisticated kit with 12 pre-measured test tubes accompa- nied by testing protocol instructions and aroma notes. Some suppliers, like Nadalie of Calistoga, Calif., offer a 5L bag-in- box setup for trials. Pronektar, Santa Rosa, Calif., offers a kit that resembles a box of chocolates. Inside lies an assortment of 20 different clear plastic tubes containing oak powder, chips and sticks designed for 750ml samples. The only thing missing is a bow. priate levels of SO2 Grahm uses 750ml bottles for his bench-top trials but advises that the sample wine be degassed of all CO2 to maintain freshness. and have the appro- Wines & Vines APRiL 2011 31