innerstave’s technical sales team is ready to help you enhance color, mouthfeel, aroma, and overall complexity in your products using our oak complements.
Innerstave’s technical support team is ready to help you
Use this tool to calculate your addition rate based on volume, new oak % and target extraction time
Here are some suggested oak additions to achieve common wine styles
Fill out this survey to give our oak specialists context on your program goals. We will reach out with recommendations and to discuss your project in greater detail.
flavor profile consulting
Acheive the characteristics you seek.
When you work with Innerstave, you have a team of oak flavor profile consultants working hand-in-hand with you to achieve the flavor characteristics you seek. Since 1979, the Innerstave team has helped winemakers around the world, and more recently, brewers and distillers enhance the color, mouthfeel, structure and complexity of their beverages through oak alternatives.
Our consultants will help you choose the right flavor profile to achieve your goals. Then, we will help you determine which oak alternatives products to use and in the correct amounts. We will also advise on which stage of the production process to use the products to achieve the best results.
oak addition calculator
Achieve your desired new barrel impact formula.
Custom calculator module here
oak protocols for winemakers
Winemakers: Achieve your desired new barrel impact.
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oak protocol for...
AK PROTOCOL FOR SOFT LIGHT RED FOR EARLY RELEASE
1. Fermentation, for color enhancement and stabilization
- 3-5 g/l untoasted Chips or a combination of untoasted and toasted oak (light, medium or medium plus chips) or French Oak house toast Flour
2. Aging
- French Medium oak if the wine lacks structure
- French Medium Plus, French Medium Plus Plus, American Medium or American Medium Plus for aromatic enhancement as per flavor profile preferences
3. Pre-bottling “dress-up”
- If aromatic enhancement is necessary, Oak Cubes (% new barrel intensity) or Chips (1-3 g/l) of desired flavor profile are suggested
- Light and medium toast levels to be avoided as they increase the amount of tannins and their perception
- Ideally at least 8 weeks of contact should be allowed (could be less for cubes)
1. Fermentation, for color enhancement and stabilization
- 3-5 g/l untoasted Chips or a combination of untoasted and toasted oak (French light or medium toast) or French Oak house toast Flour
2. For 12-24 Months
- Aging in barrels: inserts, Chain of Oak in French Medium, French Medium Plus, French Medium Plus Plus, American Medium or American Medium Plus for aromatic enhancement as per flavor profile preferences
- Aging in tanks: Tanks Staves, Fan Innerstave, Bag of Block in desired flavor profiles
- Mimicking new barrel impact – Innerstave Revere Oak, 36 months naturally aged French oak in 3 barrel like flavor profiles
3. Pre-bottling “dress-up”
- If aromatic enhancement is necessary, Oak Cubes (% nbi) or chips (1-3 g/l) of desired flavor profile are suggestible
- Ideally at least 8 weeks of contact should be allowed (could be less for cubes)
1. Fermentation and aging on lees
- 1-3 g/l untoasted Chips (optional)
- Oak Cubes, Fans of other formats (%nbi) or Chips in desired flavor profiles
2. Aging
- Oak Cubes (%nbi) or 3-5 g/l Oak Chips – a choice of or a combination of French Medium, French Medium Plus, American Medium Plus or a desired flavor profile or mixture
3. Pre-bottling “dress-up”
1. Fermentation in neutral barrels
- Barrel Inserts or Chain of Oak in desired combination of flavor profiles (1 barrel insert = 100% new barrel impact; 1 chain =1/3 of a new barrel impact)
- Innerstave REVERE Oak, 36 months naturally aged French oak in 3 barrel like flavor profiles
2. Aging
- Barrel Inserts or Chain of Oak in desired combination of flavor profiles (1 barrel insert = 100% new barrel impact; 1 chain =1/3 of a new barrel impact)
- Innerstave REVERE Oak, 36 months naturally aged French oak in 3 barrel like flavor profiles
3. Pre-bottling “dress-up”
1. Fermentation for color enhancement and stabilization
- 3-5 g/l untoasted Chips or a combination of untoasted and toasted oak (French light or medium toast) or French Oak house toast Flour
2. Aging
- Aging in barrels: Barrel Inserts, Chain of Oak in French Medium, French Medium Plus , French Medium Plus Plus, American Medium, American Medium Plus for aromatic enhancement as per flavor profile preferences
- Aging in tanks: Tank Staves, Fan Innerstave, Bag of Block in desired flavor profiles
- Mimicking new barrel impact: Innerstave REVERE Oak, 36 months naturally aged French oak in 3 barrel like flavor profiles
- French Medium Plus Plus specifically suitable for enhancing the fruit characteristics of Syrah and Petite Syrah, with addition rate 10-30% new barrel intensity
3. Pre-bottling “dress-up”
1. Fermentation for color enhancement and stabilization
- 1-3 g/l untoasted Chips or a combination of untoasted and toasted oak (French light or medium toast) or French Oak house toast Flour
2. Aging
- Aging in barrels: Barrel Inserts, Chain of Oak in French Light, French Medium, French Medium Plus or French Medium Plus Plus for aromatic enhancement as per flavor profile preferences
- Aging in tanks: Tank Staves, Fan Innerstave, Bag of Block or Cubes in desired flavor profiles (%nbi)
- French Light toast is specifically suitable for enhancing the fruit characteristics of Pinot Noir, with addition rate 15-30 % new barrel intensity
- French Medium Plus Plus toast is specifically well suited for enhancing stone fruit aromatics, with addition rates 3-5 % new barrel intensity
- Mimicking new barrel impact: Innerstave REVERE Oak, 36 months naturally aged French oak in 3 barrel like flavor profiles
3. Pre-bottling “dress-up”