Issue link: http://winesandvines.uberflip.com/i/776679
February 2017 WINES&VINES 47 PRACTICAL WINERY & VINEYARD WINEMAKING is not the only decisive parameter: It must be combined with an automated toasting process capable of controlling the thermal degradation of oak tannin. The combination of these cut- ting-edge technologies constitutes a crucial tool for adapting élevage to the specificity of each wine and winemaker goals. In addition to its implications for wine- making, this new approach will contribute to a more rational management of forestry re- sources in the future. Thanks to the trial, the château has in- creased its knowledge regarding what barrel style contributes to a final blend. Trials continue at the château, especially those focused on how to match barrel style to grape ripeness. The authors thank Hélène Genin, technical director; Agathe Moly, quality manager; Pierre-Henri Chabot, cellar master, and all the Château Latour staff for the setup and follow- ing of the trials. Marie-Laure Badet-Murat is a research consultant at OEnologie by MLM in Bordeaux, France. Jean-Charles Vicard is chairman and technical director of Vicard Gen- eration 7, and Frédéric Desamais is purchasing director of wood for Vicard Generation 7 in Cognac, France. The references for this article are available online at winesandvines.com Tr: Tronçais; Be: Bercé; Lo: Loches; Da: Darney. HTP: high tannin potential; LTP: low tannin potential. m: medium grain; f: fine grain. SENSORY ANALYSIS: INTENSITY OF EMPYREUMATIC AND FRUITY NOTES 4.5 4.0 3.5 3.0 2.5 2.0 1.5 1.0 0.5 Da-HTP m Be-HTP f Da-HTP f Tr-HTP m Tr-HTP f Be-HTP m Lo-HTP m Be-LTP m Lo-HTP f Tr-LTP f Be-LTP f Lo-LTP f Da-LTP f Tr-LTP m Lo-LTP m Da-LTP m — Fruity Notes — Empyreumatic Notes