1. oak ageing alternatives
Enartis USA
Eglantine Chauffour, Technical Winemaker

2. OAK AGEING Why do we aged in oak? Ellagic tannins Oxygen
Polysaccharides
Aromas
Oxygen
Concentration
Oak extractable compounds = 5-10 % depending the wood
Oak polyphenols = ellagic tannins => bitter/ast
With O2, becomes softer, polymerisation
Oak flavors
Increase structure
Increase complexity
Color stability
Developed aromas
Soften structure
Increase complexity
Color stability

3. What are the different options?
Barrels
Mini-staves : INCANTO BARREL BOOST
Chips : INCANTO CHIPS
Oak tannins

4. How to decide what to use?
Budget
Objective wine style
Timing
Objective: targeted profile? What are we starting with?

5. Barrel alternatives Contact time Consistency in aromatic profile
Cost/vintage
$/gal
$/hL
New barrel
Neutral barrel
Oak Tannins (5 g/L) 4
Incanto Chips (3 g/L) 1
Incanto Chips (10 g/L~100 % new oak)
3.4 13
Incanto Barrel boost (25 % new oak)
1.5 40
+ no microbial issues
+ trial setting possible – we control and know what will happen to the wine +
Immediate
6 months
years
4 weeks
Contact time
Consistency in aromatic profile

6. Consistency in aromatic profiles

7. Enartis incanto chips / barrel boost
NATURAL
CREAM
VANILLA
SPECIAL FRUIT
CARAMEL
TOFFEE
DARK CHOCOLATE
FRUITY
++++
VANILLA/COCONUT +
+++++ ++
+++
CHOCOLATE
SPICES
STRUCTURE
TREAT REDUCTION
Oak aged months

8. Enartis incanto N.c
Soluble oak extract (ellagic tannins + polysaccharides + aromas)
Why using it?
- Precise dosage
- High quality material
- Better integration
- Easy to use
- No solids adsorption of color
- No microbial contamination

9. structure enhancement
Enartis oak tannins
Color stability
Antioxidant
Aroma cleanliness
structure enhancement
astringency
softness
aroma intensity
TAN SLI **
*****
**** *
TAN MAX NATURE
***
TAN RICH
TAN EXTRA
TAN SUPEROAK
TAN ELEVAGE
TAN NAPA
TAN COEUR DE CHENE
TAN VANILLA
TAN TOFFEE
TAN DARK CHOCOLATE
UNICO#1
*******

10. When to use what? Incanto N.C Incanto Chips Oak Tannins
Fermentation
Incanto N.C
Incanto Chips
Tank Ageing
Oak Tannins
Barrel Ageing
Incanto Barrel Boost
Before Bottling
Oak tannins + Polysaccharides
Fermentation =Mouthfeel, Color stability
Tank Ageing = Aromas , Mouthfeel, Color stability
Barrel Ageing =Boost barrel, Aromas, mouthfeel, Color stability
Before Bottling = Aromas , Mouthfeel

11. Setting up a chips trial…
Use a 1.5 L wine bag or 750 mL bottle
Weigh the oak chips + insert in the wine bag/bottle
Label: date, wine lot, oak chips name and dosage.
DON’T FORGET THE CONTROL
Fill the bag/bottle with wine.
BE CAREFUL WITH OXYGEN INPUT
Suggestion: add 5 ppm of SO2 at the filling
Taste after 3-4 weeks

12. Control your wine profile
Analysis
Better understanding, adjustment for a consistent final product
Oak alternatives
Consistency and controlled Oak aroma profile
Cost and time of maturation
Micro-oxygenation
Adapted to your style and base
Time of maturation

13. Thank you for your attention
Contact:
Thank you for your attention