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58 P R A C T I C A L W I N E R Y & V I N E YA R D July 2015 W I N E M A K I N G and chemical analysis. The comparisons were made using paired tests and differ- ent barrel types that were compared on the same matrix of wine. Thus the differ- ences in the sensory perception and the chemical composition were due only to the wood and not to the wine itself. In the second study we focused on perception provided by an important sensory-active wood compound: whisky- lactone. This compound contributes to the quality of oaked wine. Meanwhile, being extracted in very large quantity, it is per- ceived as an excessive coconut flavor and could "denature" wine. It is strongly per- ceived in white wines. We tried to assess the above mentioned sensory rejection threshold for different varieties of white wines in élevage, in order to understand the matrix effect on each variety. Correlation study Different red wines with duration of élevage ranging from six to 12 months were selected for this study. Each wine was aged in new barrels of several types pro- duced from French oak (Seguin-Moreau Cooperage) and differing according to wood selection and toasting technique. The sensory analyses were performed by a tasting panel of 10 to 14 persons com- posed of professional enologists from the staff of Seguin Moreau Cooperage and invited winemakers involved in wine production. Independent sample T-tests were performed in order to find the sta- tistical differences between the intensity of each descriptor between wines of the same type aged in different barrels. Chemical analysis Nineteen wood volatile compounds were analysed in wines by gas phase chroma- tography and mass spectrometry. 15 Results and discussion The paired-sample T-tests were run for all chemical variables measured on the paired samples in order to check whether there was any systematic difference of chemi- cal composition of wine aged in different barrels and perceived sensory difference. Fruity descriptor—More fruity sam- ples were characterized by a system- atically lower level of total furfural, furfuryl-alcohol and 5-methylfurfural, which are compounds typically released through barrel toasting. These com- pounds are known to have relatively high sensory thresholds. 4 Thus the level of difference found between more and less fruity samples in these compounds could not be explained by their direct sensory impact. The Wine Business With New Rules 24th Annual Wine Industry Financial Symposium September 21 & 22, 2015 Napa Valley Marrio Connect. Collaborate. Network. Learn. Wine Execu ve Survey Results Congressman Mike Thompson Ian Harris, Chief Execu ve The Wine & Spirits Educa on Trust Wine Vision UK Ted Baseler, President & CEO Ste. Michelle Wine Estates Damien Wilson, PhD, Wine Business Chair Sonoma State University Produced by the Wine Industry Symposium Group Register Online At WineSymposium.com • 707.666.2525