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StaVin is committed to enhancing winemaking through the use of innovative technologies and superior oak integration systems. As part of StaVin's cost-effective approach, Dr. Jeff McCord (StaVin's Director of Research) developed a system for replicating the micro-oxygenation of a barrel within tanks.

While micro-oxygenation is not new, the development of the OxBox enables winemakers to easily integrate this successful method for enhancing wine during fermentation and aging in the controlled environment of a tank.

Using the OxBox in conjunction with StaVin's Oak Integration Systems provides discriminating winemakers with an unparalleled opportunity to maximize their wine's potential.

Learn more about StaVin's oak infusion systems for tanks (new window).

Methods of tannin management, color enhancement and stabilization, and palate development of red wine are discussed in StaVin's book Enhancement of Red Wine Fermentation & Aging.

We have also provided a pdf of the contents of this website -download as a single document {this is a very large file}.
Contact us via email if you have questions or would like to set up an OxBox installation consultation.

Section I - Introduction
 1. Making better red wine
 2. Frequently asked questions
 3. Challenges from the vineyard
 
Section II - Fermentation (primary and malolactic)
 1. Typical process during red fermentation
 2. Enhanced process during red fermentation
 3. Using oak during primary fermentation
 4. Macro aeration during primary fermentation
 5. Press, settle and rack wine
 6. Typical process during aging
 7. Enhanced process during aging.
 
Section III - Micro oxygenation during aging
 1. Turn your tanks into barrels
 2. Micro oxygenation cannot cure all problems
 3. The OxBox
 4. Calculation flows for micro oxygenation
 
Section IV - StaVin products for tanks
 1. French American and Hungarian Oak Beans™
 2. French Oak Stave Segments and Stave Fan
 3. Tank Matrix
 4. Modular Tank System
 5. Calculations for treating wines with StaVin products
 
Section V - Chemistry
 1. How oak and oxygen enhance red wine characters
 
Section VI - Co-pigmentation
 1. Proposed role of co-pigmentation.
 
Section VII - Conclusion
 1. Creativity and innovation lead to discovery
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