If you are a winemaker contemplating using oak adjuncts, or oak alternatives, there are many advantages as to why you should incorporate them into your winemaking process.
Benefit to the wine
While using oak barrels is popular, winemakers understand the high cost of new oak barrels must consider the final margin available when the wine is sold. Cost coupled with increased control resulting from use of stainless steel tanks, including better temperature control have supported the use of oak adjuncts. Oak adjuncts in steel tanks introduce an oak element early under circumstances that are more controlled. The use of oak adjuncts during élevage, is complemented when micro-oxygenation also comes into play to mimic the gentle aeration of wine in barrels.
With the variety in timing, toast level, and type of oak adjuncts, there are a significant number of options available to winemakers today.
Benefit to more than just the wine
There are many other implications of using oak adjuncts that benefit more than just the wine. They offer incredible cost savings compared to purchasing new French oak or American oak barrels. They are an environmentally sustainable choice because they use other parts of the tree that are otherwise unsuitable for barrel stave production.