"Extraction of oak compounds during fermentation may help to solubilize tannins and maintain color stability. Aldehyde compounds extracted from toasted oak may help to cross-link anthocyanins and tannins, perhaps in a way similar to what occurs during microoxygenation. The presence of cross links allow for a close proximity of anthocyanins and phenolic polymers and favors the formation of stacked or copigmented anthocyanins. Copigmented anthocyanins are responsible for a disproportionally large percentage of spectral color." Fermentation with wood favors the precipitation of about 1/3 of the ellagic tannins (harsh phenol) thus potentially making a more structurally integrated product."
Now its all crystal clear to me!
Seriously, though I think I'll try oaking in the fermenter next batch.
A couple of you have recommended some starting levels (from 19 g up to
125 g per 5 gallons in a red, quite a range), would others care to say how much they start with? How about for the oak beans?Miker