About Pronektar

When Tonnellerie Radoux prepared itself to launch Pronektar, an operation of production of oak alternatives in 2001, it was immediately decided that the emphasis would be on quality.

When it comes to the quality of alternative products there are two key points:

1. Sourcing of the Wood

The sourcing of wood for Pronektar is based on the same principles used for Radoux:

• Selection of wood coming from the best areas of France and America, with a search for fine grains (fine to medium). In fact, our by-products (especially chips) are coming from the parts of the staves that cannot be used for making barrels, as sizes are not adequate.
• Proper air seasoning that ensures the wood rids itself of most of its humidity (down to 15%), harsh tannins and is prepared to give a high aromatic contribution to the wines.
• Strict control of any type of external supply with precise specifications, the most important being that wood should never be treated.

2. The Toasting Process:

It is, in a way, very different from the toasting of barrels but at the same time very similar:

• Difference: Toasting is performed through a convection system (as opposed to the radiation system used for barrels), which means the toasting is done in ovens with ventilated hot air, making sure the products are toasted through--up to the heart of the wood (chips and staves)
• Similarity: Toasting of Pronektar chips and staves respects the curves of temperature that Radoux is known for when toasting barrels. A gentle start, then a steady rise in temperature up to a reasonable peak that is best for producing the best balance of aromas (vanillin, octolactones, furanes, phenols…), and not going to the very damaging production of Benzopyrène (a very dangerous molecule for health)

During the toasting process, Pronektar products benefit highly from the automatic temperature controls on the ovens which control at all times the temperature of the wood. This is the only way to secure a good rise in temperature and the best extraction of all compounds from oak.

The ovens for Pronektar oak chips are very unique in the way they were designed. The method is very close to the true “torrefacteur,” the process of toasting of coffee. With exactly the same principles, the equipment was adapted to toasting of wood.

When to Use Pronektar Alternatives:

• During Fermentation: Improving the sensorial profile of wines without imparting wood
• During Aging: Developing a woody character

Pronektar Packaging:
The products (powder, granules, chips and staves) are packaged in aluminum bags.

This is beneficial for two reasons:

• It is a safe protection against any source of external pollution. Bags are sealed, and aluminum is not porous at all. There is no way that Pronektar products can be polluted during the freight or at the warehouse, as long as bags are not opened.
• It is the best way to keep aromas “fresh” for a long period of time. Pronektar chips and staves could be kept from one harvest to the other without any problem.

  Powder
  Sealed Aluminum Bag
  10 kilos

  Granulate & Chips
  Sealed Aluminum Bag
  10 kilos

  Staves medium
  1000x50x7 mm
  Sealed Aluminum Bag
  80 staves per bag

  Staves Long
  2200x100x12 mm
  Sealed Aluminum Bag
  20 staves per bag

  Sets of sticks
  14 pieces of 300x22x12 mm
  Polyethylene Bag
  1 Set per bag

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Chips can be kept in wines from 3 to 6 weeks (after 6 weeks the extraction of all phenols and aromas is over).
Their contribution to wines is twofold:

• They give four types of aromas for French Oak:
  • aldehyde phenols (vanillin),
  • phenols volatile (cloves),
  • octolactones (coco),
  • furanes (almonds)
  • …plus oaky or spicy characters.
• Two types of aromas for American Oak:
  • vanillin –
  • coco (octolactones).
  • …AO giving a sort of “sugar character” to wines.
  • They also give phenols (tannins), especially French Oak, and therefore help give strength and maintain color.
    
  Designed to be used during aging, just after alcoholic fermentation.

Purchase

3 to 5 months is a very good period for wine to blend and integrate all these components. We strongly recommend that staves be fixed in tanks (a system is available that is adaptable and can be removed easy).

Their contribution to wines is the same as chips (aromas & phenols) but much better in terms of quality.

Two reasons for this:

• Their toasting is homogeneous and even. Staves, all being the same size, and 7 or 12 mm thick, allows the heat to penetrate step by step inside the stave. With great care it produces very fine thermo degradation.
• When staves are used in wines, extraction is very progressive. Wine penetrates at the speed of 1 mm per month. Within 3 months (medium staves) or 5 months (long staves) it will be right in the center of the staves, having extracted all phenolic and aromatic compounds.

Staves are to be used during fermentation of white wines (chardonnay) and aging of reds. They are designed for wines of the medium price range that will be on the market within 6 to 12 months after harvest.

Pronektar Stick Sets are perfect to revitalize an older, neutral barrel. The sticks are secured to the bottom of the bung and dropped into the barrel where they should age with the wine for 6-9 months. The sticks come in sets of 24 (short set) or 60 (long set) tied with food grade plastic end-to-end and are one of the most popular products we offer.

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