StaVin's ongoing commitment to enhancing winemaking through the use of innovative technologies and superior Oak Integration Systems is unparalleled.

During the past ten years we have introduced innovative, efficient, fiscally responsible methods of integrating premium oak flavors into wines.

To assure that our products exceed all expectations, we have committed to research, experiments and numerous trials with winemakers, chemists, research specialists and universities.

The following research documents, by Dr. Jeff McCord, are downloadable as Pdfs - please note, some of these are large files and depending on your connection to the internet may take some time to download. If you are having trouble downloading any of these files, which will depend upon your computer and connection, the best solution is to right mouse click on file name, save to your hard drive and then open in a browser or excel.

• Aeration During Fermentation
• Enhancement of Red Wine Fermentation & Aging
• Toasted Oak and Fermentation
• White Wine Tank Maturation Techniques
• Application of Toasted Oak and Micro-oxygenation to Ageing of Cabernet Sauvignon Wines
• Oak Addition Calculator (excel spreadsheet)
• Innovation using Oak and Oxygenation for Winemaking Part 1 and Part 2. This informative book from Dr. Jeff McCord, our Director of Research, and Dr. Jeff Murrell, covers topics such including macro aeration and micro-oxygenation with the use of StaVin's proprietary Oak Integration Systems, the chemistry of toasted oak and oxygen's enhancement of red wines, co-pigmentation, and palate enhancement.