Issue link: http://winesandvines.uberflip.com/i/70679
CO VER S T OR Y down candidates and scale up the volume. Be clear about what your goals are, because you can get lost in all the options," he advises. Dr. Jeff McCord, director of research at StaVin, Sausalito, Calif., has a cautionary word about using alternatives in neutral oak barrels. "The interaction between alternatives and so-called neutral barrels can really throw things off. That's where you have to be careful, especially when using barrels from different coopers." For better predictability and repeatability, McCord advises that, if possible, vintners test apples to apples and use the same type of barrel from the same cooper. McCord said the biggest problem winemakers face in bar- rel alternative use is overuse. "Many winemakers try to relate the surface area of the barrel to the overall impact of the wine. Barrel alternatives have twice the impact, perhaps even more because you're extracting the entire surface rather than just the interior of a barrel." Weight and time are critical Jeff Murrell, also of StaVin, said the most important consider- ation in a bench-top trial is how the product you're using in the trial will relate to what you're finally going to use in the produc- tion tank. The weight of the alternative used in the trial and the time of extraction have to be carefully controlled to get a clear idea of how it will perform in a production lot. Murrell advised, "Treat it like a fining trial or acid trial. Be careful about weigh- ing out your samples." StaVin has three years of extraction data for all of its products, so the company designed bench-top sample kits for a one-week exposure time. By increasing the concentration of oak, the Pronektar's sample kit resembles a box of chocolates with 20 options that invite exploration through bench-top trials. extraction time can be decreased, allowing winemakers to make quick decisions. For the company's beans or cubes, the oak is toasted as a stave first, then cut into pieces for the ability to relate back to a stave. For 750ml bottles, Murrell prefers using screwcaps to avoid any possible outside influences. He also said that temperature is a big factor in extraction rates and advised that sample bottles Patent # 7357069 Inspired Design Our spirals made from Premium, American or French Oak deliver 100% new barrel flavor (8 months) in as little as six weeks. Now you can boast authentic oak flavor using neutral barrels or tanks – with rapid, controllable and predictable results. www.InfusionSpiral.com (800) 201-7125 West Coast–New York–Texas Len Napolitano (805) 712-4471 len@thebarrelmill.com Four toast levels Economical Sustainable Time-saving Wines & Vines APRiL 2011 33