Which of the following actions increases wine's contact with oak during fermentation?

Using smaller barrels increases wine's contact with oak during fermentation due to the greater surface area to volume ratio they provide. When wine is placed in smaller barrels, the liquid comes into contact with the oak more frequently compared to larger barrels. This enhanced interaction allows for a more pronounced extraction of compounds from the oak, such as flavors, tannins, and aromatic substances, which can contribute to the overall complexity and character of the wine.

Smaller barrels can impart flavors like vanilla, spice, and toasted notes more effectively than larger barrels where the wine is less exposed to the wood. As a result, winemakers often choose smaller barrels for specific styles of wine that benefit from this increased oak influence.

In contrast, larger barrels dilute the oak influence due to their larger volume, making it less intense. Inert vessels, such as stainless steel or glass, do not contribute any oak character at all since they lack wood. Plastic fermenters similarly lack wood and therefore do not interact with the wine in the way that oak barrels do.