Strategic Oak Use Starts at the Fermentor
Shape Your Wine Early by Fermenting on Oak
Oak chips and other oak barrel alternatives can be used during fermentation to mitigate fruit concerns such as astringency or herbaceousness, to help replicate barrel-fermented wine styles, or to get a head start on oak integration.
ENHANCE FLAVOR PROFILE
Oak can mask green and bitter characteristics that come with under-ripe or over-cropped red fruit. They can also help add missing mid-palate and highlight fruit notes.
STIMULATE FLAVOR PROFILE
Using toasted oak infusion products during fermentation provides an integrated, mellow flavor profile that is similar to the complexity and depth of barrel aging.
SPEED UP MARKET READINESS
Incorporating oak during fermentation introduces desirable aromas and flavors early in the process for whites and reds, reducing the time needed to achieve a market-ready product.
THERMIC - Now Available in French Oak
After three years of research and development, we are excited to launch French Oak versions of our Oaklab THERMIC oak barrel alternatives, now available in cubes, fan packs, and barrel inserts. With this launch, three new and unique toast profiles have joined our existing American Oak portfolio.
The Oaklab is Scott Laboratories' portfolio of best-in-class barrel alternatives. Our portfolio offers three distinct toasting methods: fire, convection, and our own proprietary toasting method, thermal modification. We encourage a Method Approach to bench trials, incorporating multiple toasting methods across toast levels.