Sidorenko O. Improving of the technology of the using of oak wood in winemaking

The balance of oak wood processed products (OWPP) (clapboard for barrels' and tanks' ageing of brandy spirits, microclapboard, shaving etc.) from high quality oak barrel blocks of 1, 2, 3 kinds are studied. The branch standard "Oak clapboard. Specifications" is made. The key parameters and modes of using the OWPP in brandy spirits ageing on the basis of dynamic and kinetic interaction processes compared with traditional ageing in oak barrels and in tanks with the clapboards were investigated. It is recommended to use OWPP in a quantity of 7,8 g/l in a mix of natural and burnt wood (1:3) during from 6 to 12 months. A positive effects of using the OWPP in cidermaking and for for curing the wine defects such as the mouse taint are showed. The acceptance tests of the way of cognac spirits ageing in the exhausted oak barrels with the OWPP as a source of oak components in the "Tavria" factory (the Kherson region) are spent. It was confirmed the positive influence the OWPP on quality of aged spirits. The technology has the economic benefit of the 81,21 thousand grn./100 hl of an unwater spirit (2009 year). The acceptance tests of the way of curing the wine defect "the mouse taint" by using the OWPP in the Kiev winemaking factory "Ukrvino" are spent. The technology has the economic benefit of the 185 grn./100 hl of a winematerial (2003 year).