The classical technology of producing aged wine distillates supposed aging the distillates, for a variable period of time, in small capacity oak wood barrels, usually having between 200 and 500 litres.
Current laws and regulations in our country impose the aging of the wine distillate for min. 12 months in contact with the oak wood. It is known that better results are obtained when new barrels are used, and the longer the aging period is.
However, this leads to large increases of the production costs for aged distillates and to the immobilization, for a long period, of the storage areas

For these reasons, during the recent years, a number of faster aging technologies were experimented, in search of more advantageous economic results, along with a quality similar to the one obtained by classical methods.

The concept of replacing the oak barrels themselves, more expensive, with the more economical use of oak wood chips introduced in the barrel where the distillate is aging, is known for a long time.

Such experiments used cut staves, small planks or even oak wood shavings. During the latest years, the use of oak wood fragments, known under different names (chips, sticks, staves, copeaux etc.), having variable dimensions and different toasting levels, is ever more present in this industry, especially in traditionally wining countries.
In our country, the use of oak wood chips for the distillates aging is observing the Law of vine and wining, within the public organizing system of the vine and wining market no. 244/2002.


*The use of oak wood chips for the fast aging of distillates.(doc)
*V.V.Cotea, S. Cosofret, O. Firu, B. Nechita
*Experiments of the Oenology Laboratory of the Agricultural Sciences University in Iasi, Romania, for UNICOM HOLDING.(doc)
*The use of oak wod chips for the aging of red wines.(doc)