Oak wood tannin is applied for the production of wine, whisky, brandy, tequila, distillate ageing, etc. in wine industry, restoration of depleted oak stave, regeneration of depleted oak barrel. The advantage of oak wood tannin quick dissolution in contact with wine and cognac distillate let the products of disintegration of lignin (aromatic aldehydes) – vanillin, coniferyl, sinap and oleoaldehydes - appear more quickly and intensive enrichment with extractive components of oak wood and an increase in the concentration of the main volatile components.
Natural oak wood tannin is applied not only in oak barrel , but and in stainless steel casks. During the technology of processing and regeneration of depleted oak barrel and oak stave tannin application gives possibility to avoid power influence on depleted surface of oak barrel, the constituents of tannin are under absorption of oak stave, which exerts deeply signified sorption features by saturation for both exterior and interior layers of oak barrel, this technology lets process many times depleted oak barrel and oak stave and to use them further in winemaking. The technology gives a new life to barrel, that helps to safeguard forests from intensive cut off.
Natural oak tannin is ecologically pure product hence its application is possible to produce ecologically pure organic wines, the whole process of organic wines production , starting from vine planting up to wine bottling is performed without non-natural or synthetic components, technologies, which can harm the environment.
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The company "DIALOG" Ltd. is innovative enterprise, producing the high quality oak extract, which is used for:
- the production of wine, whisky, brandy, tequila, distillate ageing, etc. in wine industry;
- restoration of worn oak stave;
- regeneration of a worn oak barrel.
- tannins - 40 %;
- lignins - 30 %;
- hemicelluloses - 14 %;
- quercetol - 4 %.
In 2011 the technology of oak wood extract production was perfected As a result of preservation of wine production and the contact with perfected extract, the products of disintegration of lignin (aromatic aldehydes) – vanillin, coniferyl, sinap and oleoaldehydes - appear more quickly and their concentration is increased by 2-3 times compared with the previous product, there is intensive enrichment with extractive components of oak wood and an increase in the concentration of the main volatile components. The technology of the process of production enables making the final product from the original material within 10 days.
The value of this extract is by more than 3 times lower than that of 1 L of a ready product of the preparation from France, Austria, Bulgaria, Korea and the USA; moreover, the qualitative characteristics and naturalness of the product are much higher. It enables the company "Dialog” to increase the volumes of sales by 40-60% every year. The economic effect of the technology of the extract use during brandy production and restoration of an oak barrel made 240 USD /1 m3 of an oak stave.
As a result of researches performed at the base of the Zone National Research Institute of Gardening and Wine Production of the Northern Caucasus as well as factories in Russia, Azerbaijan and Armenia, the results were obtained which enable successfully applying this extract for wine production.
1. Inclusion of oak extract in rectified spirit and young cognac distillate enables increasing the concentrations of the main volatile components forming the specificity and organoleptic indicators.
2. The contact between young cognac distillate and oak extract contribute to quicker appearance of aromatic aldehydes. Within a 7-day contact in the cognac distillate, the total contents of aldehydes becomes higher by 4,4 mg/dm3 compared with rectified spirit.
3. Inclusion of extract in 3-5-year-old cognac distillates enables increasing the concentrations of furfurol, compound ethers, fusel-oils, acids as well as aromatic aldehydes – oleoaldehyde by 15,4%, vanillin aldehyde by 4 times – and appearing sinap and coniferil aldehydes.
4. Preservation of wine distillate in a regenerated barrel ensures an increase in the concentration of acetylaldehyde by 5-7%, compound ethers – by 11%, acetals by more than twice and aromatic aldehydes forming the characteristic fragrance of cognac – by a few times.
5. The expedience of regeneration of a worn oak stave by means of oak extract solution was established.
Nowadays wine industry and hard alcohol drinks’ production expansion tendencies worldwide are based on accelerated ageing. Such drinks occupy medial niche between new and old drinks due to their own original organoleptic indicators combining best qualities for both new and old drinks, and due to their comparatively low cost.
The prime example for that is the factor encouraging fast New World wines (wines of Chile, Australia, South Africa) sales promotion is their accelerated ageing on the base of the enrichment of oak extract elements.
Currently natural oak extract infusions are successfully used in the production of wine , brandy made from different types of agricultural raw materials, hard alcohol drinks , flavored drinks and balsams, non-alcocholic beer brewing.
Furthermore the company provides with consulting services, using oak extract on different production stages.
Nowadays the question, regarding the more rational usage of oak tree in the alcohol beverages production (cognac, brandy, whisky, tequila, wine, etc.) is quite actual – due to the limited time of oak stave resource (spends in course of time, during its washing and heat processing), but the purchase of oak barrel is complicated by its expensiveness.
Our specialists have developed the technologies of processing and regeneration of worn oak barrel and oak stave without power influence, that let to do the multiple usage of oak tree(barrels, barrel inserts, etc.) . At the current technologies oak extract water solution is used. By the addition of water solution the constituents of natural oak extract are under absorption of oak stave, which exerts deeply signified sorption features by saturation for both exterior and interior layers of oak barrel. After the current processing technology the oak barrel and oak stave can be used for spirits maturation and for wine ageing. The cost of this method of regeneration is 6 times lower, than if to buy a new barrel!
The technology lets to process worn oak barrel and oak stave multiply and to use further on in winemaking.
For additional information please contact us.