There is no denying that oak alternatives are a lot gentler on the wallet and on the environment. Bob Peak takes a spin through oak chemistry, available options, and techniques to incorporate them to elevate your wines.
As a home winemaker, you’ve likely spent years taking every precaution at your disposal to assure that your juice does not oxidize prior to fermentation. However, there are a small-yet-growing number of winemakers out there who intentionally oxidize their juice with an aim to reduce phenol content. The technique is called hyperoxidation, and it is only for the brave.