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Clarification and oak

Clarification

In certain wine profiles during fermentation you can start to build the stability of your wine.

In white wines it may be an appropriate time to achieve protein stability and adjust the polyphenol content.

In rosé wines, you can also adjust the color and stabilize its tone, eliminating unstable anthocyanins and excess polyphenols that are a driver of oxidation.

Bentonites, yeast proteins, vegetable proteins and some specific polymers, allow these touch-ups with less impact on the aromatic fraction than the same treatments made in finished wine.

Phylia EPL

Phylia® EPL

Clarification

Yeast protein extract for refinement respecting the wine

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Oenovegan EPL

Oenovegan EPL

Phenolic stabilization

Special formulation for the clarification of musts and wines.

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Bentonita Performa

Bentonita Performa

Clarification

High-quality activated sodium bentonite.

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Vinificateur SR

SR vinificateur

Winemakers

Specific vinification aid for rosé wines, for a more stable color.

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Oak

Oak is a natural enhancer of the expression of the wine. During the fermentation phase, chips, sticks and staves are powerful design tools which, due to their precision, allow you to target various aspects of your wine quickly, fruit, freshness, sweetness, complexity, structure, persistance, etc? What does your wine need?

In the mouth, the aim is usually to increase the volume, which can work in 3 areas depending on the balance of your wine: structure, sweetness and aromatic intensity. The ellagic tannins of the oak add structure and persistance in the mouth. In addition, oak rich in tannins contributes to stabilization of the color and improved expression of the wine to balance its redox status. The more intense the toasting, the fewer tannins are present. Sweetness can be found in the polysaccharides and lactones of slightly toasted woods, or in the degradation compounds of lignins in the most toasted oak, with which you can also sweeten without structuring if you work with chips with low tannin content.

On the nose, oak can solve different challenges: enhance the fruit, ripen or refresh it, mask the vegetal or simply integrate it to keep the dimension fresh, increase complexity, or intensity.

The perception and maturity of the fruit can be increased by the lactones of the untoasted oak. Some volatiles such as eugenol or β-ionone, naturally present in oak, provide a sensation of freshness. The different compounds that are formed according to the intensity of toasting, in addition to their own odorant character, have different effects on the fruit and the expression of the wine. Vanillins, for example, increase the sensation of fruit, integrate the vegetal and open the wines; furfural and other compounds from the heavy toasting help to mask the vegetal, refresh the fruit and close the wine a little. Other furans derived from hemicelluloses give aromas of nuts and roasted fruits.

A precise range of chips and staves allows you to work on all of these objectives during fermentation, together or each separately. You tell us what you need from your wine and our experts will help you achieve it.

Oenofisher

Oenofisher The original

Seguin Moreau

Contributes to the expression of soft and sweet notes (fruit, patisserie)

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Oenofirst Rosé[s]

Oenofirst Rosé[s]

Seguin Moreau

ŒNOFIRST® ROSÉ[S] wood chips to enhance the aromatic expression and balance in the mouth of rosé wines.

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Signature Y

Signature Y

Boisé

To produce flavorful wines and an aromatic profile that respects the fruit

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Signature T

Signature T

Boisé

To maximize the complexity and volume of your wines.

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Boisé DC 310

Boisé DC 310

Boisé

Toasted coffee and mocha notes

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Boisé DC 210

Boisé DC 210

Boisé

Roasted and smoked notes

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Boisé DC 190

Boisé DC 190

Boisé

Toasted notes and sweetness in the mouth

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Boisé DC 180

Boisé DC 180

Boisé

Aromatic complexity and sweetness in the mouth

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Boisé DCA

Boisé DCA

Boisé

Mixture of toasted woods that provide aromatic complexity

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Boisé SC 180 XL

Boisé SC 180 XL

Boisé

Structure and vanilla notes

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BOISE SC 100

Boisé SC 100

Boisé

Fat and volume in the mouth

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Boisé AFR

Boisé AFR

Boisé

Freshness and volume in the mouth

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Boisé SCA

Boisé SCA

Boisé

Structure and aromatic complexity

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Boisé BF en polvo

Boisé BF in powder form

Boisé

Fruit and volume in the mouth presented in the form of a chip

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Boisé BF

Boisé BF

Boisé

Fruit and volume in the mouth

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Oenostick V22 sin tapón

Oenostick V22 without cap

Seguin Moreau

Smooth notes of wood (vanilla), fat and strength in the mouth.

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Oenostick V18 sin tapón

Oenostick V18 without cap

Seguin Moreau

Ripe fruit and integrated notes of wood (vanilla, spices). Roundness and persistance.

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Oenostick V14 sin tapón

Oenostick V14 without cap

Seguin Moreau

Subtle notes of wood, freshness and aromatic opening.

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Stick 20.5 in

Stick 20.5 in

Boisé

To enhance the complexity and freshness of wines

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Stick 20.3 in

Stick 20.3 in

Boisé

To enhance the complexity and concentration in the mouth of wines

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Stick 20.1 in

Stick 20.1 in

Boisé

Increases the aromatic intensity and structure of wines

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Oenostave Altitude

Oenostave Altitude

Seguin Moreau
OENOSTAVE COLLECTION

Concentrated red wines

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Oenostave Elegance

Oenostave Elegance

Seguin Moreau
OENOSTAVE COLLECTION

Concentrated red wines

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Oenostave Equilibre

Oenostave Equilibre

Seguin Moreau
OENOSTAVE COLLECTION

Ripe white wines

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Oenostave Fruits

Oenostave Fruits

Seguin Moreau
OENOSTAVE COLLECTION

Varietal red wines

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Oenostave Mineral

Oenostave Mineral

Seguin Moreau
OENOSTAVE COLLECTION

Fresh white wines

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Boisé Inspiration 20.5

Boisé Inspiration 20.5

Boisé

To enhance the complexity and freshness of wines

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Boisé Inspiration 20.3

Boisé Inspiration 20.3

Boisé

To enhance the complexity and concentration in the mouth of wines

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Boisé Inspiration 20.1

Boisé Inspiration 20.1

Boisé

Increases the aromatic intensity and structure of wines

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Boisé Inspiration 7.FR

Boisé Inspiration 7.FR

Boisé

A 7 mm stave that enhances the “fresh” fruit expression of the wines with a slight hint of wood notes.

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Boisé Inspiration 7.V0

Boisé Inspiration 7.VO

Boisé

Increases the volume, structure and fat in the mouth

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Boisé Inspiration 7.03

Boisé Inspiration 7.03

Boisé

Spiced profile and increased sweetness in the mouth

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Boisé Inspiration 7.05

Boisé Inspiration 7.05

Boisé

To sublimate the fruit and enhance the balance of the wines

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Boisé Inspiration 7.01

Boisé Inspiration 7.01

Boisé

Increases the aromatic intensity and roundness.

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Yeasts

To transform must into wine completely and safely, to express the typicality and aromatic potential of the grape, or create it when it is scarce.

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Nutrition

Yeasts are no different, and they need NH4 + at the beginning of fermentation to multiply and reach the appropriate population (100 to 120 million/ml), oxygen and amino nitrogen (peptides and amino acids) at the time of maximum activity and then detoxifying (bark yeast) to finish well.

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Piloting

The success and organoleptic return from the AF are a direct function of the management of the fermentation parameters. Yeasts, native and selected, adapt the metabolism to implant in the medium as well as possible.

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