Making terroir wines in barrels of terroir oaks | Elevage des vins du terroir en futs de chene du terroir
2006
Auer, J. | Rawyler, A. | Dumont-Beboux, N.,Ecole d'ingenieurs de Changins, Nyon (Switzerland)
Using barrels made of oakwood of known botanical species and geographical origin to grow wines is justified only if specific organoleptic traits, collectively depicted as «Oak Terroirs», are transferred to wines by these woods. The Changins School of engineering attempted to show that such «Oak Terroirs» exist and to characterize them by chemical analysis of (semi)volatile compounds in sessile and pedunculate oak staves, and by sensory analysis of Chardonnay and Pinot noir wines raised in these woods. Principal component analysis of raw data enables to discriminate oak woods at regional level (Jura versus Plateau) and even at smaller scale (forest), and between species as well. Wines can be differentiated too according to the same criteria. Although wine matrix (red or white) and growth duration in barrel modulate the woody scent attributable to oak species and origin, «Oak Terroirs» do exist, to the winemakers benefit.
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