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February 2017 WINES&VINES 45 PRACTICAL WINERY & VINEYARD WINEMAKING Contact: Martin McCarthy North American Sales Director Cell: (707) 303-0941 martin@sauryusa.com Office: 1285 S. Foothill Blvd - Cloverdale, CA 95425 Ph: (707) 224-2377 - Fax: (707) 224-2390 www.saury.com Since 1873 Tonnellerie Saury has been built on the traditions and expertise of its master coopers and is now one of France's most well-known cooperages. Benefiting from a 100% self- sufficient supply of French oak and a fully integrated manufacturing process, Tonnellerie Saury maintains complete control over the raw materials for its production. Each barrel and tank undergo rigorous quality control testing during every step of the production process. detected between six geographic origins, while there were tremen- dous variations within each forest. Only wines aged in barrels from Darney forest (vintage 2014) con- tained noticeably higher concen- trations of furanic aldehydes and guaiacol, but lower concentra- tions of cis-whisky lactone. Grouping concentrations of major aromatic compounds from oak according to grain only pro- duced a small effect. Once again, variation within both types of grain was higher compared to variation between the two grain widths. The only factor that clearly discriminated among concentra- tions of certain major aromatic compounds in wine was the TP of oak (see "Impact of Tannin Poten- tial" below). For both vintages studied, wines aged in HTP (high tannin potential) barrels con- tained significantly higher con- centrations of furanic aldehydes, while the wines aged in LTP (low tannin potential) barrels had a higher cis-whisky lactone content. Other differences identified were not consistent in both vintages: higher guaiacol concentrations for 2014 wines aged in HTP barrels; higher vanillin for 2013 wines aged in HTP barrels. A wine aged in wood from the same forest with the same grain may have a different aromatic content, depending on the tannin level of the oak. It is important to note that the differences ob- served cannot be attributed to toasting levels because under the experimental conditions, all bar- rels were toasted using the Vicard system, which produced an iden- tical toasting profile for all bar- r e l s ( + / - 3 ° C f o r a n i n i t i a l temperature of 170° C). This confirmed the major aro- matic impact of TP selection highlighted in recent research. 11,12 These results further revealed other variations in the oak's com- position, which indicate the tan- nin levels correlated with the level of lactones, lignins and hemicelluloses. During the toast- ing process (thermal degrada- tion), vanillin is released from lignins and furanic aldehydes from hemicelluloses. Both lignins and hemicelluloses are non-ex- tractable compounds. Geographic origin alone was not a discriminating factor, as already determined in previous IMPACT OF TANNIN POTENTIAL μg/L 900 800 700 600 500 400 300 200 100 0 Concentrations of aromatic compounds varied based on what level of tannin potential the oak barrels had before being used to age wines. Furanic aldehydes/5 Guaïacol Eugenol Cis-WL Vanillin n Low Tannin Potential-2013 n High Tannin Potential-2013 n Low Tannin Potential-2014 n High Tannin Potential-2014