Which containers for the oxidative phase of wine

When it comes to the production of wines, the oxidative phase plays a crucial role in influencing the quality and flavor profile of the final product. This phase, also known as aging or maturation, involves the interaction between oxygen and the wine, which leads to the development of desirable characteristics such as complexity, smoothness, and depth. One of the key factors that can greatly influence the oxidative phase is the choice of containers in which the wine is aged. In this article, we will explore the different types of containers commonly used for the oxidative phase of wine and their impact on the final product.

1. Oak barrels:

Oak barrels have been traditionally used for aging wines for centuries. The porous nature of oak allows for a slow and controlled oxidation process, which enhances the complexity and structure of the wine. Oak barrels also impart unique flavors and aromas to the wine, such as vanilla, spice, and toasted notes. However, oak barrels can be quite expensive and require regular maintenance, such as cleaning, reconditioning, and replacing eventually.

2. Stainless steel tanks:

Stainless steel tanks have gained popularity in recent years, particularly for aging white wines. Unlike oak barrels, stainless steel tanks do not allow for any oxidative reactions to occur since they are airtight. This allows the wine to retain its fresh and fruity characteristics without any influence from oxygen. Stainless steel tanks are also relatively easy to clean and maintain, making them a cost-effective option for wineries. However, they lack the complexity and depth that oak barrels can offer.

3. Concrete vats:

Concrete vats have been making a comeback in the wine industry due to their unique attributes. Concrete is a porous material that allows a controlled amount of oxygen to interact with the wine during the oxidative phase. This gradual oxidation process results in a more subtle and nuanced aging compared to oak barrels. Concrete vats are also known for their ability to regulate temperature fluctuations, which can further enhance the wine’s aging process. However, they require proper sealing and maintenance to prevent any unwanted flavors or aromas from developing.

4. Amphorae:

Amphorae, which are clay pots, have been used for wine aging since ancient times. Similar to concrete vats, clay offers a porous environment that allows for a gentle and gradual oxidation process. This method is often preferred by winemakers seeking a more natural and minimalist approach to wine aging. Amphorae can add earthy and mineral characteristics to the wine, adding complexity and terroir-driven flavors. However, they are relatively expensive and require careful handling and maintenance.

5. Glass bottles:

Although glass bottles are commonly used for wine storage and transportation, they can also be utilized for the oxidative phase. Most commonly, this is done by sealing the wine with a closure that allows a controlled amount of oxygen to interact with the wine. This method allows for a slower oxidation process, similar to oak barrels, but without imparting any additional flavors. However, the results can be inconsistent, as the amount of oxygen interaction can be challenging to control accurately.

In conclusion, the choice of containers for the oxidative phase of wine can significantly influence the final product’s quality and characteristics. Each type of container offers distinct advantages and disadvantages, from the complexity and depth of oak barrels to the freshness and fruitiness of stainless steel tanks. The decision ultimately depends on the winemaker’s desired style and the specific characteristics of the grape variety. By carefully selecting the appropriate container, winemakers can ensure that their wines undergo a successful oxidative phase, resulting in a well-balanced and enjoyable final product.