The work on finished wines is decisive in shaping the character of a wine, bringing the organoleptic details to excellence. The importance of working on wines at this stage from an aromatic and gustatory point of view lies in helping the consumer to find those nuances that enhance their quality.
Profiling with the SPIRIT range
The treatments carried out in this aspect require precision and knowledge of the base and the intrinsic properties of the tools to be used in each case. The oak alternatives are capable of modulating the taste sensation of the wine without modifying its matrix, and it is under this philosophy that the SPIRIT range of alternatives has been developed, profiling the wines from different tasting aspects and objectives sought, knowing perfectly the characteristics of each one and with the need to work from the knowledge and differentiation of each wine.
When working with alternatives it is important to know the target but also the time available. The SPIRIT range of alternatives is mainly based on two very different formats with which we will obtain a very different extraction and integration in time: chips and topping.
Extraction time and harmonisation of compounds depending on the type of alternative
The topping of the SPIRIT range is produced with special care in order to obtain a very homogeneous product with a high contact surface due to its pellet structure, with very short extraction and harmonisation times. In addition, the advantage of these refining alternatives is the effect they have on the wine at a tactile level, improving in each case different aspects of the wine: sweetness, smoothness or persistence.
Sensory effect of the chips in the SPIRIT range
On the other hand, the range of SPIRIT chips is specifically selected to adapt to all types of wines, but with very different results. Despite requiring longer harmonisation and integration times in the wine, the wines infused with these chips are pleasant, without harshness and without dominating the wine base.
Sensory effect of the chips in the SPIRIT range
Oak, micro-oxygenation and RedOx:
The perfect triplet
A strategy applied to facilitate the integration of the alternatives is the combined treatment with O2 supply. Once the alcoholic and malolactic fermentations have finished, the oxygen supply must be appropriate to the type of wine, so as to improve the integration of the aromatic compounds and tannins yielded by the oak, without entailing a risk of oxidation.
Oak, micro-oxygenation and RedOx: the perfect triplet
At this point, knowledge of the wine’s oxidation-reduction state, by monitoring the electrochemical potential, is essential to provide a dose adjusted to the wine’s needs. The ELECTROWINE – DOSIOX equipment combines both technologies, allowing controlled and safe micro-oxygenation according to the effect that the O2 is having on the oxidation-reduction state of the wine.
Refining tannins,
the final touch
The treatments carried out in this aspect require precision and knowledge of the base and the intrinsic properties of the tools to be used in each case. The oak alternatives are capable of modulating the taste sensation of the wine without modifying its matrix, and it is under this philosophy that the SPIRIT range of alternatives has been developed, profiling the wines from different tasting aspects and objectives sought, knowing perfectly the characteristics of each one and with the need to work from the knowledge and differentiation of each wine.
Enhancing fruit and providing structure with Tanicol RED VINTAGE
A strategy applied to facilitate the integration of the alternatives is the combined treatment with O2 supply. Once the alcoholic and malolactic fermentations have finished, the oxygen supply must be appropriate to the type of wine, so as to improve the integration of the aromatic compounds and tannins yielded by the oak, without entailing a risk of oxidation.
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Enhance varietal aromas.
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Decrease or soften reduction aromas.
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To provide structure without affecting the astringency of the wine.
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Adding complexity by increasing the black and red fruit characters.
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Due to its purity and ease of application, it can be applied to finished wine weeks before bottling.