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Peter May
Pinotage Advocate
3828
Mon Mar 20, 2006 11:24 am
Snorbens, England
Daniel Rogov
Resident Curmudgeon
0
Fri Jul 04, 2008 3:10 am
Tel Aviv, Israel
Daniel Rogov wrote:Hypothesis III: The use of chips encourages a "sharper" note of wood influence that tends to linger and not integrate into the other flavors of the wine.
Hypothesis IV: The use of chips and staves, because both "release" their impact on the wine earlier than barrels, tends to accentuate the tannins and the woody notes more than barrel aging.
Best
Rogov
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Daniel Rogov
Resident Curmudgeon
0
Fri Jul 04, 2008 3:10 am
Tel Aviv, Israel
Steve Slatcher wrote:Anyone have any ideas why a stave made up in the shape of a barrel should impart a different properties than a stave sitting in the wine?
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Daniel Rogov wrote:Steve Slatcher wrote:Anyone have any ideas why a stave made up in the shape of a barrel should impart a different properties than a stave sitting in the wine?
Steve, Hi......
The barrel allows for a certain desirable level of micro-odixation. The staves are inserted into stainless steel vats and tanks and those do not allow for the required level of air exchange.
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Rogov
Daniel Rogov
Resident Curmudgeon
0
Fri Jul 04, 2008 3:10 am
Tel Aviv, Israel
Mike Filigenzi
Known for his fashionable hair
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Mon Mar 20, 2006 4:43 pm
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Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Dale Williams
Compassionate Connoisseur
11180
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Steve Slatcher wrote:I also find it difficult to believe that what happened to be the most readily available container some centuries ago just happens to provide the ideal conditions - with work it should be possible to improve on oak barrels.
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Peter May
Pinotage Advocate
3828
Mon Mar 20, 2006 11:24 am
Snorbens, England
Victorwine wrote: As far as duplicating oxygen ingress just measure the oxygen ingress of the “best” suitable oak cask and duplicate it with micro-ox.
Victorwine wrote:The hardest thing to duplicate is the “natural” concentration that the wine experiences in an oak cask. A typical 59-gallon barrel could loss 5.5 to 6.5 gals of wine a year. For a barrel to be an effective “holding vessel” it must be kept “topped-up”. So the other thing to consider is the top-up material held in reserve for topping-up the barrel.
Bernard Roth wrote: Why mess with a winning formula?
CMMiller wrote:Bernard Roth wrote: Why mess with a winning formula?
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Daniel Rogov
Resident Curmudgeon
0
Fri Jul 04, 2008 3:10 am
Tel Aviv, Israel
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