Infusion

PLANT TO MINIMISE THE AGEING TIME ASSOCIATED WITH THE USE OF CHIPS, STAVES AND OTHER WOOD DERIVATIVES 

The use of wood in wine production has a long tradition: it has evolved from the simple function of a container to that of a real tool for refining and characterising wines. Over time, the increase in oenological and analytical knowledge has made it possible to deepen the mechanisms of action between wood and oxygen and their interaction on polyphenolic substances. All this has clarified how important the different areas of origin of the oak, the age of the plant and the type of maturation are and how these characteristics clearly influence the wine treated. Wine production technologies and the needs of consumers around the world have made it clear that one of the most important aspects is the toasting of the wood, which directly influences the taste due to the odour and taste compounds that are released during ageing. The use of chips, staves and other wood derivatives became more widespread in the 1980s and clearly showed the positive impact on treated wines. 

Our group, through the know-how of the AEB ENGINEERING division, specialised in the creation of state-of-the-art plants and equipment for oenology, has devised Boisélevage Extractor, an extraction system that combines the best technical expedients to obtain a rapid but respectful extraction of the noble substances of wood derivatives. Among its main advantages, it offers homogeneity of extraction and avoids the extraction of highly astringent substances.