Everything you need to know about oak alternatives.
Posted: Sat Mar 29, 2008 12:30 pm
This is a seminar I gave a while back and thought I would share it with everyone.
Jesse, Feel free to make this a sticky if you would like. Anyone needs any oak info feel free to PM me and I will offer any advise I can.
Enjoy. BarrelCreator...
Oak Alternatives
Why oak chips have given alternatives a bad rap and the difference between oak chips and premium Oak Alternatives.
Why “premium” oak alternatives can duplicate the complex flavor and aroma profiles that actual barrel aging receives. Oaks contribution in aging.
A better understanding of oaks chemical and compound changes during toasting and examples of toasting profiles.
The main chemical compounds that give you your aromas during the toasting process and a better understanding of how it works.
Oaks growth rates, seasoning and drying techniques and their effect on extraction levels along with flavor and aroma profiles.
Normal oak tree growth rated Vs. Slow grown trees.
Naturally seasoned oak Vs. Kiln dried oak.
Oak Alternatives
Why oak chips have given alternatives a bad rap and the difference between oak chips and premium Oak Alternatives
In the past, chips have been the most popular alternative both commercially and at home to impart oak flavors. Simply because barrels have many drawbacks including cost, weight, storage, care, spoilage etc.
Chips impart immediate disjointed and simple, monochromatic flavor profiles quickly, leaving them bitter and harsh. Most styles of toasting chips will give you a simple presence of a toasty flavor but with no complexity behind the flavor and when compared to actual barrels, the flavor is similar but not the same.
The reason for this is many things, but the two most important being, the thickness of the chips, and the toasting process. Most chips are toasted in a very large oven. The heat penetration is constant and the chips are so thin that they end up with no color graduation.
Why “premium” oak alternatives can duplicate the complex flavor and aroma profiles that an actual barrel receives. Oaks contribution in aging.
In order for oak alternatives to achieve the same effect that an actual barrel gives you a multitude of things must happen. The most important is the even color graduation of the toasting process through all the many complex layers of the oak.
Without going into a very lengthy chemistry lesson, there are many chemical compounds and elements in the oak that must to be changed. Most of these changes must happen at different temperature and time parameters within the oak’s complex interior to achieve the broad spectrum of the oaks potential. Unlike thin chips, the actual size of premium oak alternative products is designed to be thick enough to allow the same toasting and aging effect that an actual barrel will impart. This is where you not only receive your creamy and subtle toasty aroma but the complexity behind the aroma to duplicate the "Magic" behind actual barrel aging.
Premium companies put their premium French and American oak products through a slow open flame-toasting process. Some utilize digital microprocessors to control the heat penetration and exact database record every one of our toasting profiles. This process helps the cooper control the consistency of the oak extraction so that they can reproduce it exactly, time after time. The even graduation of the toasting color allows them to create a premium oak barrel alternative at a fraction of the cost of a barrel, while still not sacrificing any of the quality or flavor that an actual barrel contributes.
Oak alternatives actually help in the aging process by allowing the alcohol to penetrate slowly into the complex interior of our oak.
A better understanding of oaks chemical and compound changes during toasting and examples of Toasting Profiles.
The main chemical changes that give you your aromas during the toasting process and a better understanding of how it works.
As the oak heats up during the toasting process, oak hemi cellulose (Oaks Sugars) begins breaking down and caramelizing. At this point, initial oaky aromas start changing into sweet aromas. Next, lignin (Vanillin) decomposes creating a creamy vanilla aroma. Followed by toasty aromas, suggesting a breakdown of both vanillin and hemi cellulose. From then on the formation of almond and smoke are most apparent. The art to this is to integrate all of these properties in to the many complex layers of the oak in different depths and times to draw out the oaks complexity and not leave it with a simple monochromatic flavor profile.
Oaks growth rates, Seasoning and Drying Techniques and their effect on extraction levels along with flavor and aroma profiles.
Normal oak tree growth rated Vs. Slow grown trees.
As both French and American oak trees grow, they create growth rings within the wood’s inner structure. The faster a tree is allowed to grow the further apart the growth rings are from one another. Exactly the opposite is true for trees that are forced to be grown slower. The slow grown trees that have tighter grains are proven to have higher extractions levels, while also increasing the length of time it takes wine to extract all of it’s compounds once toasted. The tighter grained oak will also allow for the introduction of larger amounts of complexity because of the extended extraction period.
Naturally seasoned oak Vs. Kiln dried oak.
After manufacturing, the oak used to make premium oak alternatives is allowed to season naturally in the open air, exposed to nature’s elements for 30+ months and will benefit far greater than the past process known as kiln drying or oak seasoned naturally for only 1 to 2 years. The seasoning process helps to slowly remove harsh compounds and unwanted flavors from the oak. Seasoning in the open air and not in kilns also develops and releases micro flora bacteria’s that help extract higher levels of sweet and spice flavors during the toasting process. This extended seasoning also softens and refines the oaks tannins, eliminates astringency and increases the oaks overall complexity. Just as a good whiskey develops into a great whiskey after aging, giving the oak time to season naturally and not forcing the drying time in a kiln, the oak will develop into a product with greater benefits for the alcohol it’s being integrated into.
American oak Logs
American oak is typically sourced from the slow-growth forests in the Ozark region of the central United States. This regions soil composition mixed with it's thick brush and undergrowth, produce the perfect growing condition for tight, straight-grained oak. Premium oak alternative companies american oak products typically have 2 to 3 more growth rings per inch than many other suppliers.
French Oak Logs
French oak is typicially sourced from the premier forest regions of Vosges and Central France, this region is known for straight and fine-grain oak. The French governments help in forest management ensures the trees will be grown taller, straighter, and older.
Jesse, Feel free to make this a sticky if you would like. Anyone needs any oak info feel free to PM me and I will offer any advise I can.
Enjoy. BarrelCreator...
Oak Alternatives
Why oak chips have given alternatives a bad rap and the difference between oak chips and premium Oak Alternatives.
Why “premium” oak alternatives can duplicate the complex flavor and aroma profiles that actual barrel aging receives. Oaks contribution in aging.
A better understanding of oaks chemical and compound changes during toasting and examples of toasting profiles.
The main chemical compounds that give you your aromas during the toasting process and a better understanding of how it works.
Oaks growth rates, seasoning and drying techniques and their effect on extraction levels along with flavor and aroma profiles.
Normal oak tree growth rated Vs. Slow grown trees.
Naturally seasoned oak Vs. Kiln dried oak.
Oak Alternatives
Why oak chips have given alternatives a bad rap and the difference between oak chips and premium Oak Alternatives
In the past, chips have been the most popular alternative both commercially and at home to impart oak flavors. Simply because barrels have many drawbacks including cost, weight, storage, care, spoilage etc.
Chips impart immediate disjointed and simple, monochromatic flavor profiles quickly, leaving them bitter and harsh. Most styles of toasting chips will give you a simple presence of a toasty flavor but with no complexity behind the flavor and when compared to actual barrels, the flavor is similar but not the same.
The reason for this is many things, but the two most important being, the thickness of the chips, and the toasting process. Most chips are toasted in a very large oven. The heat penetration is constant and the chips are so thin that they end up with no color graduation.
Why “premium” oak alternatives can duplicate the complex flavor and aroma profiles that an actual barrel receives. Oaks contribution in aging.
In order for oak alternatives to achieve the same effect that an actual barrel gives you a multitude of things must happen. The most important is the even color graduation of the toasting process through all the many complex layers of the oak.
Without going into a very lengthy chemistry lesson, there are many chemical compounds and elements in the oak that must to be changed. Most of these changes must happen at different temperature and time parameters within the oak’s complex interior to achieve the broad spectrum of the oaks potential. Unlike thin chips, the actual size of premium oak alternative products is designed to be thick enough to allow the same toasting and aging effect that an actual barrel will impart. This is where you not only receive your creamy and subtle toasty aroma but the complexity behind the aroma to duplicate the "Magic" behind actual barrel aging.
Premium companies put their premium French and American oak products through a slow open flame-toasting process. Some utilize digital microprocessors to control the heat penetration and exact database record every one of our toasting profiles. This process helps the cooper control the consistency of the oak extraction so that they can reproduce it exactly, time after time. The even graduation of the toasting color allows them to create a premium oak barrel alternative at a fraction of the cost of a barrel, while still not sacrificing any of the quality or flavor that an actual barrel contributes.
Oak alternatives actually help in the aging process by allowing the alcohol to penetrate slowly into the complex interior of our oak.
A better understanding of oaks chemical and compound changes during toasting and examples of Toasting Profiles.
The main chemical changes that give you your aromas during the toasting process and a better understanding of how it works.
As the oak heats up during the toasting process, oak hemi cellulose (Oaks Sugars) begins breaking down and caramelizing. At this point, initial oaky aromas start changing into sweet aromas. Next, lignin (Vanillin) decomposes creating a creamy vanilla aroma. Followed by toasty aromas, suggesting a breakdown of both vanillin and hemi cellulose. From then on the formation of almond and smoke are most apparent. The art to this is to integrate all of these properties in to the many complex layers of the oak in different depths and times to draw out the oaks complexity and not leave it with a simple monochromatic flavor profile.
Oaks growth rates, Seasoning and Drying Techniques and their effect on extraction levels along with flavor and aroma profiles.
Normal oak tree growth rated Vs. Slow grown trees.
As both French and American oak trees grow, they create growth rings within the wood’s inner structure. The faster a tree is allowed to grow the further apart the growth rings are from one another. Exactly the opposite is true for trees that are forced to be grown slower. The slow grown trees that have tighter grains are proven to have higher extractions levels, while also increasing the length of time it takes wine to extract all of it’s compounds once toasted. The tighter grained oak will also allow for the introduction of larger amounts of complexity because of the extended extraction period.
Naturally seasoned oak Vs. Kiln dried oak.
After manufacturing, the oak used to make premium oak alternatives is allowed to season naturally in the open air, exposed to nature’s elements for 30+ months and will benefit far greater than the past process known as kiln drying or oak seasoned naturally for only 1 to 2 years. The seasoning process helps to slowly remove harsh compounds and unwanted flavors from the oak. Seasoning in the open air and not in kilns also develops and releases micro flora bacteria’s that help extract higher levels of sweet and spice flavors during the toasting process. This extended seasoning also softens and refines the oaks tannins, eliminates astringency and increases the oaks overall complexity. Just as a good whiskey develops into a great whiskey after aging, giving the oak time to season naturally and not forcing the drying time in a kiln, the oak will develop into a product with greater benefits for the alcohol it’s being integrated into.
American oak Logs
American oak is typically sourced from the slow-growth forests in the Ozark region of the central United States. This regions soil composition mixed with it's thick brush and undergrowth, produce the perfect growing condition for tight, straight-grained oak. Premium oak alternative companies american oak products typically have 2 to 3 more growth rings per inch than many other suppliers.
French Oak Logs
French oak is typicially sourced from the premier forest regions of Vosges and Central France, this region is known for straight and fine-grain oak. The French governments help in forest management ensures the trees will be grown taller, straighter, and older.