The effects of inserting three different amounts of oak barrel material (innerstaves) into ‘Muscat Bailey A’ and ‘Varna Sauvignon’ wines during maturation were examined as a means of improving the quality of the wine.When ‘Muscat Bailey A’ and ‘Yama Sauvignon’ wines were kept on innerstavesfor 80 days, the wines using innerstaves with a surface area of 180 cm² produced a greaterimprovement than those with a surface area of 90 or 45 cm² per liter of wine.Innerstaves are thus recommended as one way to enhance the quality of red wine.