OENOSTAVE® 7mm

Product families

Other characteristics

Brand

OENOSTAVE

Features

Consistent Quality

Ingredient Name

Oak

Markets

Food & Nutrition

Ingredient

Oak

Technology

Food Ingredients

Did You Know?

The SEGUIN MOREAU R&D team have demonstrated that the character of a wine aged using staves is largely a question of the dose used (g/L)—and not the surface area of wood in contact with wine.

Implementation

In The Winery

ŒNOSTAVE® is delivered with food-safe polyethylene zip ties, for ease of installation and movement inside tanks. This system allows you to: 1) Attachment of staves to bindings or cables inside vats. 2) Quick and easy removal of staves. To stop all wine-wood contact when the wine is cool (T°<14°C), we recommend using food-safe stainless steel cables (316L) to remove the staves from tank without pumping out the cool wine (increasing risk of oxidation).

Number Of Possible Uses:The majority of the compounds contained in the oak are extracted after 7 months of contact. - ŒNOSTAVE® 7mm: single use only - ŒNOSTAVE® 18mm: 2 uses possible. Before using for a second time, we recommend soaking the staves in a sulphite solution in order to remove as many as possible of the compounds left by the previous wine (tartar, lees, micro-organisms etc.). N.B. we strongly advise against reuse if the previous wine was affected by a microbiological contamination.

When To Use Oenostave

Red Wines : as soon as alcoholic fermentation is complete, or once the wine has been clarified (the impact of the wood will be more direct). In order to prevent "coffee" aromas from becoming too powerful, we recommend using OENOSTAVE® after malolactic fermentation, once the wine has been racked and a sufficient dose of sulfites added. WHITE AND ROSÉ WINES: with the clarified must or immediately after alcoholic fermentation for a stronger vanilla influence.

A Few Recommendations

- SO2: the active SO2 concentration should be checked every two weeks during the first two months of contact with the wood. - Homogenization: wines from different vats should be mixed once or twice per week, with 10% of the total volume mixed each time. This allows you to keep your wines fresh and ensure better extraction of the oak compounds and a more uniform distribution of the oxygen provided by the naturally porous wood. - Lees and oxygenation: careful management of the lees and the oxygen supply is recommended in order to utilize OENOSTAVE®'s full potential. - Regular tasting: the balance of flavors is satisfactory after four months of contact with 7mm staves and six months for 18mm staves. With some wines it is possible to achieve results more rapidly; regular tasting allows management of contact times accordingly

Packaging Type

• Boxes
• Sachets