Method for producing and using oak in divided form for flavoring wine
AssigneeBoard of Trustees operating Michigan State University
InventorsGordon S. Howell, David P. Miller
Life of this patent
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Abstract
A method for producing and using oak chips or other divided forms of the oak for aging wine is described. The chips or other divided forms are provided in a permeable container. In particular a method is described for removing undesirable flavors from the oak by soaking the oak in an aqueous solution of water or water and ethanol and toasting the oak to enhance desirable flavors prior to or after the soaking. The method produces wines which are comparable to the best barrel aged wines.
Claims24
A method for producing toasted oak in divided form suitable for aging wine soaked in the toasted oak which comprises the steps of:
- (a) soaking dried oak in divided form in an aqueous solution selected from the group consisting of water and a solution of water and ethanol under conditions sufficient to eliminate negative flavor components in the oak which are undesirable in wine;
- and then
- (b) toasting the oak in divided form to produce toasted oak which has positive flavor components suitable for aging wine.
A method for aging wine using oak in divided form in a container for the wine which comprises the steps of:
- (a) introducing toasted oak in a divided form into an immature wine in an amount between about 0.5 to 8 grams per liter for white wine and 0.5 to 12 grams per liter for red wine wherein oak for the toasted oak has been prepared from dried oak, then soaked in water or a solution of water and ethanol to remove negative flavor components in the oak which are undesirable in wine and then toasted;
- and
- (b) soaking the wine in the oak for a period of at least about 3 months to produce an aged wine.
Dependencies are inferred from the claim text.