Establishing stave dosages comparable with an oak barrel

Project Number
WW WDT 07-02

Project title
Establishing stave dosages comparable with an oak barrel

Project leader
Du Toit, W J

Institution
Stellenbosch University. Department of Viticulture and Oenology

Team members
Theron, C
Du Toit, W J

Project description
The increased cost of oak barrels led to more alternative oak treatments such as oak staves being used. However, little research has been done in the past to assess whether an oak barrel can be simulated by using oak staves and micro-oxygenation. The dosage of oak staves added to the wine must also be established better. We developed a toasting method with a major South African cooper to toast oak staves destined for barrels and staves roughly in the same manner. We also treated red wine with these staves at 100% and 40% of the internal surface of an oak barrel, in combination with micro-oxygenation. The same wine was also matured in barrels manufactured from the same oak. The oxygen and higher oak additions led to higher colour densities and elevated levels of oak volatile compounds. These treatments also led to a quicker decrease in free anthocyanins and free sulphur dioxide. A tasting panel could distinguish these treatments from the barrelled wines, but not the 40% treatment from the wines matured in the barrel. This indicates that a 40% addition is closer to a barrel, but further research regarding this is required.

Poster(s)
Du Toit, W J and Watts, V A. 2006. Staves and micro-oxygenation: can it stimulate an oak barrel? Poster presented at the 23rd National Congress of the South African Society for Enology and Viticulture. 12-13 November, Somerset West, South Africa. November

Presentation(s)
Du Toit, W J. 2007. Effect of micro-oxygenation on the flora of wine. Paper presented at the 58th American Society for Enology and Viticulture, Nevada, United States

Du Toit, W J. 2007. Micro-oxygenation in South Africa. Paper presented at the 1st Grape to Wine Symposium for Young Researchers, Slovenia

Du Toit, W J. 2008. Establishing an oak stave dosage for red wine in combination with micro-oxygenation which is comparable with an oak barrel. Paper presented at the 15th International Enology Symposium, Triest, Germany

Du Toit, W J. 2008. Establishing an oak stave dosage for red wine in combination with micro-oxygenation which is comparable with an oak barrel. Paper resented at the Diensteleistungzentrum, Landlicher Raum, Neustadt, Germany

Du Toit, W J and Bellingham, Z. 2008. Dosage and type of wood used in combination with micro-oxygenation to simulate an oak barrel for red wine maturation. Paper presented at the 31st National Congress of the South African Society for Enology and Viticulture, Somerset West, South Africa, 11-14 November

Du Toit, W. J. 2010. Micro-oxygenation: when and how much? Paper presented at the 4th International Congress of the South African Society for Enology and Viticulture. 28-29 July, Cape Town, South Africa.

Article
Du Toit, W. 2009. Alternatiewe houtbehandelings in Suid-Afrika. Deel I. Hoe om die korrekte doses houtstawe te bepaal, WineLand, Mnth Nov (p. 109-112)

Du Toit, W. 2009. Alternatiewe houtbehandelings in Suid-Afrika. Deel II. Die uitwerking van verskillende stawe by die nabootsing van ‘n eikehoutvat, WineLand, Mnth Sep (p. 65-68)

FinalReport.pdf

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