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Oak Adjuncts - Alternative Oak Product - Pronektar
1. Production of chips and staves
When Tonnellerie Radoux prepared itself to launch an operation of production of alternatives ( year 2001) it was immediately decided that the emphasis would be on QUALITY.
When it comes to the quality of alternative products there are 2 key points : A) Sourcing of the Wood
Our sourcing of wood is based on the same principles as for Radoux, that is :
- a selection of wood coming from the best areas of France and America with a search for fine grains (fine to medium). In fact our by products (especially chips) are coming from the parts of the staves that cannot be used for making barrels as sizes are not adequate.
- a good air seasoning that ensures that the wood gets rid of most of its humidity ( down to 15%) , its rough tannins and is prepared for a high aromatic contribution to the wines
- a strict control of any type of external supply with precise specifications : the most important of all being that wood should never be treated.
B) The Toasting Process
It is in a way very different from the toasting of barrels but at the same time very similar:
- different as it is performed through a convection system (as opposed to the radiation system used for barrels). This means that toasting is done in ovens with hot air being ventilated making sure that products are toasted right through them : up to the heart of the wood (chips and staves)
- similar as toasting of PRONEKTAR chips and staves respects the curves of temperature that RADOUX is known as having when toasting barrels. A gentle start, a steady rise in temperature up to a reasonable peak that is the best for a/ producing the best balance of aromas (vanillin, octolactones, furanes, phenols…) b/ not going to the very damaging production of Benzopyrène (a very dangerous molecule for health)
- during the whole process, PRONEKTAR products benefit highly from the automatic temperature controls on the ovens which control at all times the temperature of the wood. This is the only way to secure a good rise in temperature and the best extraction of all compounds from oak.
- PRONEKTAR oven for oak chips is very original in the way that it was designed to be very close to true “torrefacteur” (toasting of coffee). With exactly the same principles. The equipment was adapted to toasting of wood.
2.More on Quality : Packaging
All our products (chips and staves) are packaged in aluminium bags. This is very important for two reasons: - 1st : it is a safe protection against any source of external pollution. Bags are sealed and aluminium is not porous at all. There is no way that PRONEKTAR products can be polluted during the freight or at the warehouse, as long as bags are not opened. - 2nd : it is the best way to keep aromas for a long time. PRONEKTAR chips and staves could be kept from one harvest to the other without any problem.
3. Where are produced PRONEKTAR alternatives products
In Mezieres en Brenne, on the main saw mill of Tonnellerie Radoux. Right in the center of France, very close to the best oak forests of Allier or Centre France. We have the capacity to supply from there all our export markets, especially the markets of the southern hemisphere that use a lot of alternatives.
4. Our PRONEKTAR range of products
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Products |
Types |
Origins |
|
Chips |
Powder |
FO - AO |
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Granulate |
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Chips |
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Staves |
Medium1000*50*7 mm |
FO - AO |
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Long2200*100*12 mm |
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Sticks |
Sets of 14 units of300*22*12 mm each |
FO – AO |
5. How are the PR0NEKTAR products packaged
| Products |
Bags |
Units |
Cases |
Unit |
| Powder |
Aluminium
( Sealed ) |
5 kilos |
Non treated |
20 or 40 kilos
4 or 8 bags per case |
| Granulate - Chips |
Aluminium
( sealed ) |
10 kilos |
Non treated |
20 or 40 kilos
2 or 4 bags per case |
Staves medium
1000*50*7 mm |
Aluminium
( sealed ) |
80 staves |
|
Staves Long
2200*100*12 mm |
Aluminium
( sealed ) |
20 staves |
Sets of sticks
14 pieces of300*22*12 mm |
Polyethylenebags |
1 Set |
Non treated |
25 sets |
|
Product |
FO barrel |
Medium staves |
Long staves |
Set of Sticks |
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Surface of wood |
2 m² |
0,45 m² |
0,35 m² |
0,293 m² |
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volume |
225 liters |
100 liters |
100 litres |
225 liters |
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ratio |
88 % |
45 % |
35 % |
13 % |
6. How to use best Alternatives
Their contribution to wines depends a lot on how they are used. Of course they are very economic to use but it must be said that results one gets depend on :
- 50% : quality of the products
- 50% : the way they are used, properly or not
Let’ say that :
- powder and granulate are products that have to be used in the early stage to prepare the wine to further aging.
- chips and staves are products designed to give aromas and phenols to wines during aging.
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Products |
When to use them |
Contribution to wines |
Recommended dosage |
Origin |
How long for |
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Powder |
can be used in the trucks or at the crusher |
3 main benefits :- it is a very efficient protection against oxydation : this is due to the high rate of tannins (ellagitanins) in FO (between 5 and 10%). Ellagitanins take the oxygen and therefore make that tannins or pigments of the grapes are not oxidised.- It can remove a great part of vegetal aromas (whenever grapes are not picked at their full maturity).- It gives some sort of strength and power to must or wines |
between 300 and 500 grams per ton of grape. |
FO because it has much more ellagitanins |
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Granulate |
can be used in the fermenting tank at the very start of fermentation |
3 main benefits :- it can help to remove part of vegetal aromas (when no powder has been used in the early stage)- it helps to maintain colour- it gives volume and character to wines (but little aromas) |
150 to 250 grams per hectoliter of wine |
FO for its high rate of ellagitanins |
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Chips |
mostly designed to be used during aging, just after alcoholic fermentation |
Their contribution to wines is twofold :- they give aromas.4 types of aromas for FO : aldehydes phenols (vanillin), phenols volatile (cloves), octolactones (coco), furanes (almonds) plus oaky or spicy characters.2 types of aromas for AO : vanillin – coco (octolactones). AO giving a sort of “sugar character” to wines.- they give phenols (tannins), especially FO, and therefore help give strength and maintain colour. |
300 to 500 grams per hecto (More for full bodied wines, less for thin wines). |
FO for more complexityAO for a sort of “sugar taste” |
Chips can be kept in wines in between 3 to 6 weeks (after 6 weeks the extraction of all phenols and aromas is over |
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Staves |
mostly designed to be used during fermentation of white wines (chardonnay) and aging of redsThey are designed for wines of the medium range (from 8 to 15 NZ $ per bottle) that have medium turnover (wines that will be on the market within 6 to 12 months after harvest) |
Their contribution to wines is the same as chips ( aromas – phenols) but much better in terms of quality.2 reasons for this :- their toasting is homogeneous and even. Staves being all the same size and also 7 or 12 mm thick ( PRONEKTAR), the heat penetrates step by step inside, with great care and can then produce a very fine thermo degradation.- When staves are used in wines extraction is very progressive : wine penetrates at the speed of 1 mm per month. Within 3 months (medium staves) or 5 months (long staves) it will be right in the center of the staves, having extracted all phenolic and aromatic compounds. |
- for medium staves : 0,45 m² per hectoliter or 4 staves- for long staves : 0,35 m² per hectoliter or 7 staves for 10 hectoliters- We strongly recommend that staves are fixed in tanks (we have a handy system that is adaptable and can be removed easy). |
- FO for more complexity- AO for a sort of “sugar taste |
3 to 5 months is a very good period for wine to blend and integrate all these compo |
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