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44 WINES&VINES July 2018 WINEMAKING The French Leader in Barrel Alternatives Over 1000 wineries in France and hundreds worldwide benefit from VINEA enological oak quality, consistency, and performance. Jean-Christophe Varron, the owner and founder, pioneered barrel alternatives in France and has over 20 years of experience in adjuncts. VINEA French oak adds volume, length, and layered flavor/aromatic components to your wine for elegant barrel-like results. Guaranteed naturally air-dried Available in VINICERAM ™ ceramic radiant or classic fire toast, VINEA offers a complete collection of alternatives to address your needs at any point in the winemaking process: tank staves • segments • barrel inserts • chips For more information on the VINEA range of oak tools, pricing, and to obtain samples for trial, please contact: THE BOSWELL COMPANY (415) 457-3955 staff@boswellcompany.com www.boswellcompany.com inoculated with dry yeast at the recommended rates. The juice was clarified juice, which may have been the cause of a bit longer delay in the beginning of fermentation. The tempera- ture at the start of fermentation was 51°F and ended at 64°F 21 days later. The Brix level did not show any drop for the first five days, al- though signs of fermentation occurred during the fourth day. From that time forward, the fermentation followed the normal protocol of what was to be expected. We added yeast nutrients at one- third and two-thirds Brix depletion and the fermentation finished at -1.08° Brix. These fermentations were conducted on American grape varieties, and the resulting aromas and flavors were as expected from these varieties. Because these grapes have very strong aromas to begin with, I can't say definitely that there were additional aromas contributed to these fermentations, but there may have been some aromatic components contributed. In the future, I would like to see this differ- ent type of fermentation protocol conducted using vinifera or hybrid grape varieties and at the normal time for harvest and fermentations. With a significant increase in solids potentially provided by more yeast hulls or leaving some natural grape juice solids, the delay in the start of fermentation might be less of an issue. Richard Carey is a wine consultant and owner of Tama- nend Wine in Lancaster, Pa. He is a regular contributor to Wines & Vines. MATRIX THIOLS/ESTERS No YAN deficiency/No adjustments Aromatic Intensity Reduction/ Oxidation Mineral Vegetal Floral Freshness Fruity/ Varietal Fruity/Amylic 8,0 6,0 4,0 2,0 MATRIX THIOLS YAN deficiency/Recommended adjustments Aromatic Intensity Reduction/ Oxidation Mineral Vegetal Floral Fresh/ Ripe fruits Fruity/ Varietal Fruity/Amylic 8,0 6,0 4,0 2,0 MATRIX ESTERS No YAN deficiency/Same adjustments Aromatic Intensity Reduction/ Oxidation Mineral Vegetal Floral Fresh/ Ripe fruits Fruity Fruity/Amylic 8,0 6,0 4,0 2,0 ■ GV S107 (*) ■ CK S102 (**) ■ BC S103 ■ VR 44 ■ NDA 21 (*) Figure 2a (left): Matrix Thiols/Esters. Figure 2b (middle): Matrix Thiols. Figure 2c (right): Matrix Esters.