Suber Lefort Oak Adjuncts

The Role of Oak in Wine

Why Oak

Oak barrels and wine have been synonymous for more than 2000 years

Initially the oak barrels were only considered as a container in which to store and transport the wine.

However more recently the role in which oak both imparts flavours to the wine whilst also aiding in its

stability have been investigated.

Oak in Wine or Wine in Oak?

“It does not matter if you put wood into wine or wine into wood’

So said Andries Tromp, chair of the OIV expert group in 2002

To quote John Glatzner “NO WOOD NO GOOD”

Oak in Wine or Wine in Oak?

An article in the “Wine Industry Journal” in 1999 said that wine tasting experts were unable to identify whether the wines had been aged in barrel or tank with chips!

(Tastings held by the Institute de Degustation de Tours, FRANCE)

Only 60% identified barrel Vs Tanks usually assuming that the better tasting wine was from a barrel!

When asked to rate the wines chipped wines did just as well as barrel aged

Do Consumers Care if it’s barrel or Alternatives?

Professor Larry Lockshin, Director of the Wine Marketing Group, Ehrenberg-Bass Institute for Marketing Science USA says that most consumers cant tell by tasting how a wine has been Oaked.

Comparative Costs American Oak Barrique $600

French Oak Barrique $1200

American / French Oak Blocks $11.00 / Kg

American / French Oak Tank Staves $25.00 / sq. mtr.

Assuming 5 rotations through the barriques & 2 gms/ ltr for the Oak Blocks & 2 sq. mtrs / 1000 litres for the tank staves

Costs per bottle of wine: -

American Barrel : - $ 0.40 1000% - 2000% more expensiveFrench Barrel : - $ 0.80 2000% - 4000% more expensive

than alternatives

Oak Blocks : - $ 0.0165Tank Staves : - $ 0.0375

Oak Flavours developed with Temperature

Flavours produced with Increasing Temperature Oak Sweet & Honey Vanilla & Spice Toasty Coffee & Chocolate Acrid smoke

OAK BARREL ALTERNATIVE ANALYSISAnalysis of Barrel Alternative Oak products for Suber Lefort by the AWRI (Australian Wine Research Institute) has indicated that our products supplied exhibit an excellent balance of flavour characters with no indication of “off” flavours. The results are reported as ug of extract / gm of wood. Ie; ug of flavoids /litre for each 1 gram of wood added / 1 litre of wineThe analysis work undertaken by Suber Lefort has highlighted that different processing techniques can produce a vastly different flavour profile. The ‘TRADITIONAL’ radiant heat toasting produces a style similar to that of open toasting of a barrel that includes char characters. The ‘XOV’ convection toasted oak produces a much sweeter softer spicy style of oak without the smoky overtones. The winemaker in producing a wine with unique oak characters and style can exploit these differences.A brief summary of the important component flavours follows: -

Oak Lactone:Considered very important oak derived flavour compounds. Chiefly responsible for the greater intensity of vanilla and coconut like aromas in wines matured in American compared to French Oak. Typically the ratio between cis & trans for conventionally radiant toasted oak; French is ~2:1 whilst American is up to ~10:1, but for convection toasted products the French ratios vary considerably approaching those of American oak. Mixtures of cis & trans oak lactones with a higher amount of cis had more coconut, sweet, cinnamon aroma whilst those with higher trans had higher woody, herbaceous characters.

Guaiacol & 4-Methylguaiacol:Smokey aromas and usually indicators of the toasting level. Formed exclusively by the toasting process and the degradation of the lignin’s.

Vanillin:Vanilla aroma, and is formed in increasing amounts with the toasting level. Also coffee, chocolate and some smoky characters.

4-Ethylphenol & 4-Ethylguaiacol:Produced by the Brettanomyces yeast and are found in virtually all barrel aged red wines.4-Ethylphenol is responsible for the ‘old sweaty leather’ aroma when present in high concentrations. Both of these compounds are generally regarded as undesirable.

Eugenol:Produces a ‘clove’ like aroma.

Furfural & 5-methylfurfural:Characterised by the sweeter caramel and butterscotch aromas and flavours

Oak Adjuncts Analysis American Oak

(Typical Analysis ex results from AWRI)

Product Code CSA 00F CSA 02F CSA 02 CSA 32 FSA 32 SLA 02 BLA 32 MLA 42 MSA 42 MXA 42 CXA 02 CXA 32 BXA 42 TXA 82

American Fines,

Untoasted for Ferment only

American Fines, Medium

Toast for Ferment only

American Superfine,

Medium Toast for Maturation

& Finishing

American Segments,

Medium Toast for Maturation

& Finishing

American FLAKES,

Medium Toast for Maturation

& Finishing

American Superfine,

Special XOS/Trad toast for finishing &

maturation.

American BLOCKS ,

special XOS/Trad Toast for finishing &

Maturation.

American Mini Staves, special XOS/Trad Toast for finishing & maturation.

American Mini staves Trad

toast for finishing & Maturation.

American Mini staves, High

Vanillan Toast (XOV)

American Fines , High Vanillan Toast (XOV) for

ferment & finishing

American Segments,

High Vanillan Toast (XOV) finishing & Maturation.

American Blocks, High

Vanillan Toast (XOV) finishing & Maturation.

American Tank Staves XOV

Toast for Maturation.

Cis-Oak Lactone (Coconut, Sweet Aroma & Cinnamon) 35 5 4 6 8 12 5 7 8 75 16 18 60 75

Trans-Oak Lactone (Woody & Herbaceous) 4 3 3 1 1.3 2 1 1.2 1 11 12 2 8 8

Guaiacol (Toasty, Smokey) 0.3 1 1 1.5 3.8 5.7 5.5 6 2 9 4 6 9 9

4-Methylguaiacol (Toasty, Smoke) 0.11 2.2 1.8 1 2.1 6.7 4.5 3 1 5 8 4 6 5

Vanillin 12 125 75 48 68 271 135 178 55 130 287 200 160 128

Eugenol (Cloves, Spice) 3.8 1.2 1.1 1 ND ND ND 0.1 1 1.1 1.1 1 1 1

Furfural (Fresh Almond) 19 189 166 175 235 366 450 385 251 754 1158 852 820 795

5-Methylfurfural (Fresh Butter, butterscotch) ND 20 11 12 17 21 21 18 16 84 149 90 90 78

4-Ethylphenol (Leather, Game) ND ND ND ND ND ND ND ND ND ND ND ND ND ND

4-Ethylguaiacol (Game) ND ND ND ND ND ND ND ND ND ND ND ND ND ND

Oak Adjuncts Analysis French Oak

(Typical Analysis ex results from AWRI)

Product Code CSF 00F CSF 02F CSF 02 CSF 32 FSF 32 SLF 02 BBL 32 MLF 42 MSF 42 MXF 42 CXF 02 CXF 32 BXF 42 TXF 82

French Fines, Untoasted for Ferment only

French Fines, Medium Toast

for Ferment only

French Superfine,

Medium Toast for Maturation

& Finishing

French Segments,

Medium Toast for Maturation

& Finishing

French FLAKES,

Medium Toast for Maturation

& Finishing

French Superfine,

Special XOS/Trad toast for finishing &

maturation.

French BLOCKS ,

special XOS/Trad Toast for finishing &

Maturation.

French Mini Staves, Special XOS/Trad Toast for finishing & maturation.

French Mini staves Trad

toast for finishing & Maturation.

French Mini staves, High

Vanillan Toast (XOV)

French Fines, High Vanillan

Toast (XOV) for ferment & finishing

French Segments,

High Vanillan Toast (XOV) finishing & Maturation.

French BLOCKS High Vanillan XOV

Toast for finishing & Maturation.

French Tank Staves XOV

Toast for Maturation.

Cis-Oak Lactone (Coconut, Sweet Aroma & Cinnamon) 8 4 1.8 4 11 7 2 8 2 40 16 43 50 45

Trans-Oak Lactone (Woody & Herbaceous) 8 3 5 2 4 5 1 5 1 7 11 17 15 7

Guaiacol (Toasty, Smokey) 0.2 1.3 1.2 1 3 4 3 3 1 3 4 3 3 4

4-Methylguaiacol (Toasty, Smoke) 0.2 1.8 1.9 1 8 7 5.5 11 3 9 8 5 4 10

Vanillin 3.6 130 98 115 275 378 214 375 89 220 273 191 185 240

Eugenol (Cloves, Spice) 1 1 0.8 0.2 0.3 ND ND 0.1 ND 0.1 1.1 1 ND 1

Furfural (Fresh Almond) 2 172 375 370 380 479 413 472 428 628 1173 1097 755 655

5-Methylfurfural (Fresh Butter, butterscotch) ND 12 68 48 41 41 20 42 2.6 34 151 130 95 55

4-Ethylphenol (Leather, Game) ND ND ND ND ND ND ND ND ND ND ND ND ND ND

4-Ethylguaiacol (Game) ND ND ND ND ND ND ND ND ND ND ND ND ND ND

Typical analysis results are average figures for samples tested by the AWRI.

Results are reported as micro grams of extractable flavours per gram of wood.

Theoretically for each gram of wood soaked in one liter of wine you would achieve the stated quantity of flavours per litre

Stages of Oak Addition

Primary Fermentation

Maturation

Post Fermentation & Pre bottling

Applications

Fermentation Aging Finishing Oaks

Chips Blocks Micro Staves

Mini Staves Mini Staves Blocks

Tank Staves Beads

Product Item# Name Description Rate Packaging

CXA 02 XOV Very fine oak powder for the liberation of tannins providing oxidation protection, 2-3 grs/liter 25Kg

Superfine Powder color co-pigmentation & stabilityduring fermentation, minimises vegetal characters P/P bags

CXA 12 XOV Fine oak chip for the liberation of tannins providing oxidation protection, 2-3 grs/liter 25Kg

Chips Fine Chips color co-pigmentation & stabilityduring fermentation, minimises vegetal characters P/P bags

CXA 32 XOV Larger chips as above, can be used during fermentation but also aging 1.5-3 grs/liter 25Kg

Granular Chips 5 infusion nets

BXA 42 XOV Can be used during fermentation but mostly used post ferment for aging 2-3.5 gms/liter 25Kg

Blocks extraction period from 6-8 weeks through 3 months 5 infusion nets

Blocks & MXA 52 XOV Can be used during fermentation but mostly used post ferment for aging 2-3.5 gms/liter 25Kg

Mini Staves Mini Staves extraction period from 6-8 weeks through 3 months 5 infusion nets

MSA 52 Traditional Can be used during fermentation but mostly used post ferment for aging 2-3.5 gms/liter 25Kg

Mini Staves extraction period from 6-8 weeks through 3 months 5 infusion nets

TXA 82 HV XOV Standard 3' long tank staves for aging of fermented wine. Can be supplied as a 3-5 M2 / 1000Lts Ind. Units or

Tank Staves Hi Vanilla Tank Staves 'bundle of 10' staves for 'fan type' systems extraction up tp 12 months typically 10 units / fan

TXA 82 BB XOV Standard 3' long tank staves for aging of fermented wine. Can be supplied as a 3-5 M2 / 1000Lts Ind. Units or

Barrel Blend Tank Staves 'bundle of 10' staves for 'fan type' systems extraction up tp 12 months typically 10 units / fan

MLA 42 XOS Finishing oak providing soft oak characters and excellent integration of mocha & 2-3.5 gms/liter 25Kg

Finishing Oak 'Micro Staves vanilla flavours in a 'micro stave' format. Used post ferment and 6-12 wks from bottling 5 infusion nets

BLA 32 XOS Finishing oak providing soft oak characters and excellent integration of mocha & 2-3.5 gms/liter 25Kg

'Beads' vanilla flavours in a 'small cubic' format. Used post ferment and 6-12 wks from bottling 5 infusion nets

Two distinct flavor profiles: -

XOV (eXtra Oak Vanillin) Convection toast that gives soft sweet creamy floral round mouth feel

Toasting Traditional Radiant toast emulating barrel characteristics, chocolate, mocha flavors

Finishing Oak (XOS) is a longer seasoned radiant toasted wood that has minimal tannins but provides those

softer integrated barrel flavors over a shorter time frame prior to bottling

American Oak AdjunctsProduct Groups Suber Lefort Australia

Applications

Fermentation Aging Finishing Oaks

Chips Blocks Micro Staves

Mini Staves Mini Staves Blocks

Tank Staves Beads

Product Item# Name Description Rate Packaging

CXF 02 XOV Very fine oak powder for the liberation of tannins providing oxidation protection, 2-3 grs/liter 25Kg

Superfine Powder color co-pigmentation & stabilityduring fermentation, minimises vegetal characters P/P bags

CXF 12 XOV Fine oak chip for the liberation of tannins providing oxidation protection, 2-3 grs/liter 25Kg

Chips Fine Chips color co-pigmentation & stabilityduring fermentation, minimises vegetal characters P/P bags

CXF 32 XOV Larger chips as above, can be used during fermentation but also aging 1.5-3 grs/liter 25Kg

Granular Chips 5 infusion nets

BXF 42 XOV Can be used during fermentation but mostly used post ferment for aging 2-3.5 gms/liter 25Kg

Blocks extraction period from 6-8 weeks through 3 months 5 infusion nets

Blocks & MXF 52 XOV Can be used during fermentation but mostly used post ferment for aging 2-3.5 gms/liter 25Kg

Mini Staves Mini Staves extraction period from 6-8 weeks through 3 months 5 infusion nets

MSF 52 Traditional Can be used during fermentation but mostly used post ferment for aging 2-3.5 gms/liter 25Kg

Mini Staves extraction period from 6-8 weeks through 3 months 5 infusion nets

TXF 82 HV XOV Standard 3' long tank staves for aging of fermented wine. Can be supplied as a 3-5 M2 / 1000Lts Ind. Units or

Tank Staves Hi Vanilla Tank Staves 'bundle of 10' staves for 'fan type' systems extraction up tp 12 months typically 10 units / fan

TXF 82 BB XOV Standard 3' long tank staves for aging of fermented wine. Can be supplied as a 3-5 M2 / 1000Lts Ind. Units or

Barrel Blend Tank Staves 'bundle of 10' staves for 'fan type' systems extraction up tp 12 months typically 10 units / fan

MLF 42 XOS Finishing oak providing soft oak characters and excellent integration of mocha & 2-3.5 gms/liter 25Kg

Finishing Oak 'Micro Staves vanilla flavours in a 'micro stave' format. Used post ferment and 6-12 wks from bottling 5 infusion nets

BBL 32 XOS Finishing oak providing soft oak characters and excellent integration of mocha & 2-3.5 gms/liter 25Kg

'Beads' vanilla flavours in a 'small cubic' format. Used post ferment and 6-12 wks from bottling 5 infusion nets

Two distinct flavor profiles: -

XOV (eXtra Oak Vanillin) Convection toast that gives soft sweet creamy floral round mouth feel

Toasting Traditional Radiant toast emulating barrel characteristics, chocolate, mocha flavors

Finishing Oak (XOS) is a longer seasoned radiant toasted wood that has minimal tannins but provides those

softer integrated barrel flavors over a shorter time frame prior to bottling

French Oak AdjunctsProduct Groups Suber Lefort Australia

Primary Fermentation:

Oak is added at the crusher or must at fermentation

Products Used:-Small Oak Chips, Powders, (Mini Staves, Tank staves)

These provide rapid extraction of the tannins and flavoursThe small oak does not cause pump transfer problems

Larger oak chips or blocks also in ‘tea bags’ can be used But must be restrained or removed before racking

Note that mini staves and tank staves are sometimes used by the winemaker particularly with Chardonnay fermentation prior to the staves being used in a red wine program

Wine MaturationProducts used: -

Tank Staves, Mini Staves, Blocks, Large Chips

Wine is racked off after fermentation and transferred into tanks for ageing with either of the above products being used

Micro oxidation at this stage provides an other element to the ageing process and is synergistic with the oak program

Pre Bottling

Products used

Oak Blocks & Powders - Particularly the ‘XOS’ range

Post ageing the wine is reviewed by the winemaker who then may feel that the wine requires further oak enhancement.

At this stage the winemaker is most often requiring more of the subtle toasted oak flavours without any of the harsher astringent tannins associated with new oak.

Products Overview

These following points apply to both French, American or East European oaks

Size Matters!

Small is fast Big is slower

Fine powders and chips have a very rapid extraction into

the wine, blocks mini staves and tank staves are slower.

But always the wine needs time for the integration of the

oak in the wine

Flavour Profiles

Traditional Toasting

Radiant process exhibits the typical barrel profile of extracts, includes the smoke overtones of a toasted barrel

Flavour Profiles

Convection Toasting ‘XOV’

Changes the profile enhancing the Vanillin component without the smoke characters of traditional toasting

Flavour Profiles

Radiant Toasted ‘XOS’

Older seasoned wood providing a very soft extract without strong wood tannin overtones

A radiant toasted product ideally suited to pre bottling, offering enhanced sweet chocolate coffee flavours with minimal oak tannins

Product Life

Oak Adjuncts

Shelf life test performed by Suber Lefort have shown no measurable difference between products of over 12 months.

Similar independent testing by the AWRI over a 6 month period verify our findings