52 WINES&VINES February 2016
BARRELS PRACTICAL WINERY & VINEYARD
manny@boutes.com
SENSORY ANALYSIS OF CABERNET SAUVIGNON-ESTATE D
Intensity
4.0
3.5
3.0
2.5
2.0
1.5
1.0
.5
0
n 160º C gradual toasting (G160)
n 170º C gradual toasting (G170)
Fruity
notes
Spicy
notes
Vanilla
notes
Toasted
notes
Fresh wood
notes
Complexity Tannin
intensity
Tannin
quality
Length Fruity
retronasal
intensity
Toasted
retronasal
intensity
Harmony
and (-)-epicatechin was higher in
red wine from HTP than LTP.
If it is assumed that ellagitannin
in oak wood reacted with oxygen
as it diffused into the wine, this
could explain the observed results.
Based on this hypothesis, grape-
based tannins would mature more
slowly in HTP barrels and barrels
toasted at lower temperatures.
Impact of élevage with
different toasting level
and same TP
Sensory analysis after 10 months
élevage clearly discriminated be-
tween the two samples from vari-
o u s c r i t e r i a . ( S e e " S e n s o r y
Analysis in Cabernet Sauvignon-
Estate D on this page.)
At equal tannin potential, the
