When coopering, bousinage consists of toasting the internal face of oak barrels intended for aging wines, spirits and beer, in order to bring aromatic balance and complexity, similar to the contribution of barrel aging (notes of vanilla, red fruits, hazelnuts, caramel, coffee, smoke, etc.)
The time and intensity of the toasting can vary from light to heavy, over a different period of time. For toasting of the barrels, a special brazier is used (fr. Le foyer de bousinage).
During coopering processes, «the bousinage» is a unique process of toasting of the inner side of oak barrels. This operation brings complex oak aromas to alcoholic beverages.
To bring the aromas of oak barrels to wine aged in stainless steel tanks (or extend the use of barrels), there is an alternative solutions today. Aroma-wise oak alternatives (oak boards without bark, sapwood or heart) produced using «the bousinage» technology are the perfect match. It is important to reproduce the organoleptic qualities of finished staves.
Jacques Schneiderwind – who has implemented this process on tank staves & chips - has worked for more than three years and patented the unique process known as: «Bousinage». Our research is protected by a patent in France, Australia, China, Swiss, Germany, Spain, England, Hungary, Italy, USA.