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A Cost-Saving Alternative to Oak Barrel Aging Wines

  • Wine
  • May 3, 2019
  • 5 Minute Read

Introduction

In the world of wine aging and storing, French Oak barrels have long been considered the gold standard. But if you don’t want to pay a truckload of gold to buy and maintain these barrels over the years, you might be considering alternatives for your winery.

Bacteria Growth in Wooden Wine Barrels

Enter stainless steel barrels

In the 1950s, acclaimed French enologist Emile Peynaud championed the use of stainless steel barrels in winemaking.

“Peynaud, in his genial but persistent way, persuaded the Bordelaise that their viticultural and vinification practices were yielding oceans of plonk, and it was at his urging that they began picking riper fruit with softer tannins and threw away their old, bacteria-laden oak barrels.” [Source]

Peynaud had observed stainless steel’s proven effectiveness in the dairy industry and believed winemakers would benefit from adopting it.

His concerns were supported by scientific evidence regarding bacteria retention in wood versus stainless steel. Research from the National Institutes of Health demonstrated that while untreated wood resists bacteria better than stainless steel, once liquids permeate the wood’s porous structure, contamination becomes a significant risk.

“Wood is porous and thus impossible to decontaminate and sterilize.”[Source]

Due to its high acidity, wine can gradually corrode wood and create scratches where liquid seeps in, fostering bacterial growth. This contamination can affect future batches, altering the wine’s taste and quality.

Wine Flavor Considerations

Stainless steel barrels offer a smooth surface and can last for decades without degrading. For those seeking an “oaky” flavor, oak chips, powder, or staves can be added to the wine. A 2011 study by the University of Missouri Institute for Continental Climate Viticulture & Enology found that while oak chips perform equally well or better for short-term aging, traditional oak barrels are preferred for long-term flavor development. Cleaning stainless steel barrels is simple and efficient due to their smooth surface. Unlike oak barrels, stainless steel barrels require no special care when left empty. Oak barrels, on the other hand, can demand extensive maintenance if left unused, including rinsing, draining, SO2 treatment, citric acid rinsing, and re-sulfuring. Stainless steel barrels are neutral, allowing the natural flavors of the grape to stand out, which some winemakers say results in a more fruit-forward wine. In contrast, oak barrels impart distinctive flavors such as vanilla, coffee, or a roasted essence, influencing the wine's overall character.

Oak Vs. Steel Considerations

Efficiency and cost may not be the biggest influences for your wine-making. It depends on your end goal. If you are looking for that pure oak-infused flavor that can’t be achieved elsewhere, an oak barrel is probably the right aging choice for your winery. For a brighter, cleaner wine with a neutral influence on your end results, stainless steel professional wine-making equipment is the pure winner.