Innerstave New Oak Barrel Alternatives

Barrel Innerstave contains 18.16 sq. ft. of surface area. Barrel length oak staves are held in place in a radial design lining the barrel with polyethylene rods. The system is inserted by our cooperage team into the opened head of a neutral barrel. Oak extraction replicates that of a new barrel. The absence of staves at the bunghole and the bottom lees pool leaves racking and stirring uninhibited. This system is cleanable with regular barrel cleaning procedures.

Barrel Innerstave allows for renewing 100% of the oak flavors in depleted barrels and is designed to impart oak flavor at the same rate as new premium oak barrels. The system can be used in all phases of winemaking and works within the framework of a comprehensive barrel program to augment total premium oak flavor profiles, while moderating the higher cost of purchasing all new barrels. Our system is intended for long term use, full extraction is generally reached after two years.

Fan Innerstave provides similar extraction as a new premium oak barrel. The set is designed for easy attachment in wine tanks containing fan system hardware and can be applied in all phases of winemaking. It also provides wineries the opportunity to obtain premium oak barrel character in larger wine vessels. Fan Innerstave is an alternative cost saving source over traditional premium oak barrels.

Minimum contact time recommendation of three months and full extraction of flavor after eighteen months.

Chain-of-Oak is a through the bung hole delivery system designed by Innerstave to benefit those winemakers who do not require 100% new barrel impact oak flavor. This system is winemaker installed and versatile as winemakers can vary the number of oak links in the chain to obtain the desired oak impact. Each chain imparts one-third the amount of oak flavor of a new 225L Barrel Innerstave.

Chain of Oak is used most exclusively in barrel aging programs.

Addition Rates1 chain per barrel/wood surface is 30% of a 225L barrel

BAG-OF-BLOCKS are intended for the winery that desires premium barrel-like flavors in their stainless steel tanks. Best used in post fermentation wines to enhance the oak flavors. Minimum contact time recommendation of three months and full extraction of flavor after eighteen months. There is no special system required for use; the mesh bag can simply be placed in a tank and allowed to free float or be tied down. BAG-OF-BLOCKS large pieces provide similar extraction and flavors as new premium barrels. It is Innerstave's most cost-efficient method for delivering premium oak flavors in stave format to wine tanks.

Recommended addition rate for 100% New Barrel Impact using 300 square feet per 1,000 gallons.

At fermentation use the smallest size possible, like our fine chips that are the size of shavings in a pencil sharpener. Our regular chips are like a matchstick broken up into pieces. Chips used during fermentation stabilize color, builds middle body and minimizes vegetal character. Adding OakPLUS at fermentation is a “use it or lose it" magic wand. Chips used after fermentation or clarification will have different flavor. OakPLUS additions post fermentation will tend to be more toasty and oaky with vanillin components, but without the texture developed by fermenting on the chips.

The activity must be retaining color rather than making it. The tannins and sugars in the wood glom onto the anthocynanin and polymerize the molecules keeping them in suspension rather than falling out during the settling of the wine during clarification. You will see a noticeable darkening of the wines with the contact of oak.
The addition of OakPLUS to fermenting of red grapes is relatively new (within the last five to seven years). Prior to that all oak was added post fermentation with different results. That is why we say “Use it or lose it at fermentation". You can never get the body, color and texture enhancement obtained during fermentation by adding chips at a later date.

OakPLUS chips are packaged in 22 pound plastic bags or some clients prefer them packed in our mesh bags, which act as a “teabag." Depending on the wine at harvest, clarity or pre-bottling the suggested ratio of chips to wine will range from 2 to 20 pounds per 1000 gallons. Innerstave offers a variety of toast levels from untoasted to medium plus. You do not want to overdue the addition amount as too much can rob the fruit and make the wine coarse or flat due to fruit loss.

Recommended addition rate for 100% New Barrel Impact using 300 square feet per 1,000 gallons.

OakPLUS Flour is our most potent flavoring product available and is comprised of finely ground oak pieces about the size of ground wheat. The total surface area per unit of measure is significantly greater than regular sized chip products. The larger surface area means OakPLUS Flour is highly extractable, releasing volumes of oak flavor in short periods of time. It assists in masking vegetal overtones without imparting obvious oak character. This product binds color and enhances texture leading to bigger mouth feel with a touch of non-aggressive tannin. The oak flavor is indiscernible, but the backbone of oak tannin and structure is present making the future of the wine bigger and fuller.

Wineries that regularly add tannin during fermentation will use OakPLUS in its place and get four benefits from the addition; oak flavor, toast, tannin and color retention. OakPLUS Flour can be added directly into the grape-receiving hopper or poured into the top of a fermenter before or during fermentation. We suggest using this product primarily during fermentation for lowering vegetative characters and increasing wine texture as stated above. The oak flavor and toast adds interest to the wine and the tannin coupled with the toasted oak helps bind phenols and retain color. OakPLUS Flour should be the product of choice for wines that need added tannin or color stability. Its small particle size makes for easy processing and removal.

Why Innerstave?

Tank Innerstave systems are designed to fit any tank from 7,000 gallons to 250,000 gallons. The wine to wood ratio is made according to your specifications so that the exact amount of oak desired is extracted into each tank of wine. The use of stainless steel jacketed tanks with Innerstave allows for finite temperature control and the use of micro-oxygenation systems to make the tanks act more like wine barrels. The support structure of tank Innerstave is made of stainless steel and is not welded to the tank. As with Barrel Innerstave, one edge of each stave is attached to the stainless steel rods pointing toward the vertical, centerline of the tank. The frame holds the oak above the floor of the tank allowing the wine lees and water to fully drain. Innerstave's design allows all oak and stainless steel surfaces to be exposed to washing devices enhancing clean ability. No other design will allow normal washing equipment to easily clean all parts of the system. The systems are great for fermentation and long-term storage and aging of wines.

Winemakers wine-to-wood ratio preference

Each stave represents 2.35 ft² or approximately 10% new barrel equivalent