Project title
Establishing stave dosages comparable with an oak barrel

Project leader
Du Toit, W J

Institution
University of Stellenbosch. Department of Viticulture and Enology

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 barreled wines, but not the 40% treatment from thewines matured in the barrel. This indicates that a 40% addition is closer to a barrel, but further research regarding this is required.

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

Presentation(s)
1. Du Toit, W J. 2007. Effect of micro-oxygenation on the flora of wine. 58th Annual American Society for Enology and Viticulture, Nevada. United States.
2. Du Toit, W J. 2007. Micro-oxygenation in South Africa. First Grape to Wine Symposium for Young Researchers, Slovenia.
3. 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. 15th International Enology Symposium. Triest, Germany.
4. 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. Diensteleistungzentrum, Landlicher Raum. Neustadt, Germany.

Final report
http://www.sawislibrary.co.za/dbtextimages/DuToitWJ3.pdf

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