CONVECTION TOASTING
89% Net Carbon Emissions Reduction Compared to Traditional Toasting
With this technology, barrels and alternatives are toasted in a sealed convection oven, achieving deep and uniform penetration. This system, anchored in thermodynamic principles, precisely controls crucial variables such as time, temperature, humidity, and controlled airflow, driving innovation and quality at every step.
Convection toasting in barrels is an exclusive and patented technology by TN Coopers. This process uses a stream of hot air that circulates uniformly inside the barrel, achieving a slow, smooth, and homogeneous toast across the entire wood surface.
This software-controlled method ensures consistent results and offers an unprecedented level of customization, opening new possibilities for the wine and spirits industry.
Molecular Transformation and Enhanced Durability
It causes profound changes in the molecular composition of the wood, affecting key compounds such as cellulose, hemicellulose, and lignin. These changes generate essential phenolic by-products and aromatic precursors that enrich the complexity of the wine. Additionally, the toast penetration reaches up to 15 mm into the wood, surpassing the 11 mm of traditional fire toasting, resulting in greater barrel durability and a more prolonged flavor delivery.
Energy Efficiency and Commitment to Sustainability
Our convection oven uses Liquefied Propane Gas (LPG), requiring three times less energy than direct fire toasting, with a calorific value of 55,000 kJ/kg. This process releases no particles or greenhouse gases, achieving an 89% reduction in net carbon emissions. It is a technology that combines energy efficiency with a strong commitment to sustainability.
Homogeneity, Control, and Customization
The process is managed by exclusive software that allows predicting and controlling results in terms of flavors and aromas. This ensures consistent replicability. Additionally, this software records temperatures and time during the toasting, allowing the creation of personalized recipes tailored to the specific needs of each client.
Explore the Mastery of Toasting:
Convection, Long Convection, and Specialties
Higher proportion of certain phenolic compounds that contribute to a greater sense of structure in red wines, as well as a higher capacity to maintain and fix color over time. The time and temperatures designed for this line contribute to a greater availability of wood polysaccharides that are transferred to the wine. This results in a greater mouthfeel.
Available levels: LT/MT/MT+/HT
Extended toasting ranging from 3 to 6 hours. The gradual and balanced contribution of phenolic compounds and aromas to the wine over time makes this line recommended for prolonged aging periods. The marked sensation of concentration, persistence in the mouth, and aromatic power represent an iconic attribute for this toasting line.
Available levels: LT/MT/MT+
Our SPECIALTIES are a unique category in the market, setting the standard for innovation, sustainability, and unique organoleptic profiles.
Available toasts:
