Our Range of Oenological Wood Heaters

What is the toasting process for wine making and maturing?

The heating in oenology is an important step to obtain wines of exceptional quality using staves or wood chips. At Œnochêne, we propose solutions of heating for all the needs, going from the weak heating to the strong heating. Indeed, with our wide range you can thus play on the proportion of the heatings to bring more complexity to your wines.

Term associated with cooperage techniqueas indicated by its definition, The process of toasting wood in oenology consists of exposing the pieces of oak to heat or flame for a specific period of time in order to transfer some of their elements to the wine. It is important to note that the total or partial combustion of wood is prohibited and that the use of this process is regulated.

What are the advantages of full wood toasting in winemaking?

The Heating range of Oenochêne has been developed with the objective of building the ideal wine profile. These blends are used during fermentation and/or maturation to make the most of the advantages of wood To erase the herbaceous character, to bring volume in mouth, fruity notes and aromatic complexity.

The advantages of integral convection heating process :

  • Homogeneous heating of the wood / "core heating",
  • Assurance of reproducibility and repeatability of profiles,
  • Reinforces the sweetness of the products,
  • A cooking process adapted to each profile,
  • Prevents oxidation of the aromatic compounds formed,
  • No return of tannic hardness even with prolonged aging.

How to use wood heaters in oenology ? What is the process used at Œnochêne ?

With an objective to always bring more intensity to the wine's aromaWe operate this heating according to three essential points:

  • Ventilated hot air system that induces convection movements,
  • Core heating provides a more homogeneous product,
  • Quality of the raw material and air drying.

Our R&D team has developed a unique and innovative heating process by "core convection". This innovative roasting process offers a temperature variability ranging from 100° to 300° depending on the desired profiles and allows to highlight the qualities of the wood used. Our ovens are designed and manufactured by us.

In order to innovate and discover new new aromatic profilesWe have our own research department which allows us to experiment with new toasting techniques to create new wines.

Core convection heating is a method of gentle heating using hot air blown into the kiln, so that each piece of wood receives exactly the same sweeping treatment. This process ensures a even heating and a good reproducibility of our products.


Traditional direct fire heating


Convection heating


Integral core heating

During this phase of heating the wood, a transformation of wood polyosides (cellulose and hemicellulose mainly) into furanic compounds (caramel note, toasted), enolic compounds (sweetness, toasted bread), phenol aldehydes (vanilla, spicy, woody) or methyl-lactone compounds (coconut, woody), ... The evolution and formation of all these compounds are obtained depending on the intensity of the heating.

If this roasting process allows to reveal the sweetness of the wines, or to underline the volume as well as the length in mouth, it also offers the possibility of obtaining an almost infinite palette of aromas, from vanilla to chocolate, passing by the gingerbread and the mocha according to the profiles of heating.


See the heater brochure

All our heating profiles are available in our different formats: Chips, Blends, Microstaves and Staves.