Some wine grapes arrive at the winery with green or vegetal characteristics. Often times this is due to vineyard blocks (i.e. disease, vine age, rains cutting short growing season, etc.), that for whatever reason, cannot achieve ripeness and contain methoxypyrazine compounds that influence the wine in this often unfavorable way. Oak is a great way to mask these characteristics and pull out other, favorable phenolic compounds.
Innerstave's Oak Protocols
To Treat with Oak: we recommend adding 2-5 lbs per ton of oak powder, fines or small chips pre-fermentation. Depending on the level of perceived greenness we would further recommend decreasing the size of oak format, from chip down to powder, which in turn increases the available surface area of oak that is able to interact with more must.
Learn about our distinctive oak profiles
Tip: A good way to ease into this type of addition, for a winemaker with little experience introducing oak at the primary fermentation stage, is to add half the addition rate you anticipate needing before primary kicks off and then wait 2-3 days. Then, smell and taste the tank, if there are still heavy vegetal characteristics then add the rest of your expected addition rate. Continue this until the desired balance is achieved. (If working with a red wine, wait until the cap is formed. For all subsequent additions, make them before a punchdown/pumpover so that the oak can come in to contact with as much must as possible.)
To know more please get in touch with our in-house oak specialist firstname.lastname@example.org