Flextank Wine Maturation Technology
Wines require
oxygen in various levels at different stages throughout the processes of
fermentation, storage, maturation and bottling. Supplying the correct level
of oxygen at each stage is still a poorly understood and complicated science
- with too little or too much resulting in poor or downgraded wine quality. Most high-end red
wines and some styles of white wines are matured in oak barrels to impart
oak character and add complexity, as well as softening the wine. This
process involves the exposure of the wine not only to oak flavours, aromas
and tannins but also to low levels of oxygen delivered via various
mechanisms involving the barrel staves, bung and head boards. Both
components of barrel ageing - oxygenation and flavour absorption - are
critical to the maturation process. With an oak barrel, both flavour and
oxygen permeability decreases rapidly over the first four to five years, at
the end of which time the barrel becomes effectively useless and is usually
discarded. Flextank maturation
vessels exactly mimic the oxygen permeability of traditional oak vessels and
are simple to use. Unlike oak barrels however, Flextank permeability levels
remain stable over time, providing an almost unlimited lifespan with
consistent performance. When coupled with oak staves, Flextank technology
replicates the barrel environment for maturation, with advantages in cost,
quality, consistency, hygiene and versatility. With Flextank’s
intimate technical knowledge of winemaking and oak use, this product
combination (maturation vessels and oak) captures revenue from sales
relating to both capital expenditure (maturation vessels) and operating
expenditure (recurring sales of consumable oak) by winemakers.
|