Licorice

The series of wood aromas in wines highlights the  molecules that oak confers on wines during maturation.

The wine maturation is a technically very delicate stage. The work of the oenologist and the cooper must be precise in order to sublimate the profile of the wine. Indeed, the aromatic molecules added during the ageing in oak barrels complexify the original profile of the wine without altering it.

The liquorice aroma, characteristic of certain great Bordeaux red wines, comes from the cyclotene molecule.

When the staves are heated by fire, the pyrolysis of the cellulose increases the concentration of this molecule in the wood.

This spicy note, often associated with brown sugar, maple syrup or certain pastries, is integrated into the wines when they are aged in barrels, mainly new ones.