Oak aromas in wines

The woody-spicy aroma originates from syringaldehyde, a compound released from the wood during the toasting of staves. Depending on the level of barrel toasting, the aromatic interaction between the wood and the wine will vary. The stronger the toasting, the more pronounced this aroma will be in the wine.   Woody-spicy notes are associated with […]

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 […]

Aromas of Oak in Wines – The Aromas of Wood in Wines serie highlights the olfactive molecules that oak gives to wines during aging.   Before being bottled, some wines are aged in barrels. This aging modifies their structure thanks to exchanges between wood and wine. Different aromas develop and vary depending on the origin […]

The aromatic note of roasting is one of the smells that oak can give to wine during aging. Studies have shown that the molecule linked to this smell is 2-furanemethanethiol. This compound was first identified in 1926 in roasted coffee.   In wines, 2-furanemethanethiol is the result of chemical reactions between different compounds from oak […]

Oak aromas in wines –  Toasted almond   The aromatic note of toasted almond is one of the smells that oak can give to wine during ageing. It is mainly due to the presence of the furfural molecule. This molecule is one of the “empyreumatic” compounds, it’s formed by the heating stage in cooperage. Indeed, […]

The aromas of oak in wines – The series of aromas of oak in wines highlights the odorous molecules that oak gives to wines during ageing.   Wine ageing is a technically very delicate step. The work of the oenologist and the cooper must be precise in order to enhance the profile of the wine. […]

Oak aromas in wines – The series of oak aromas in wines highlights the odorous molecules that oak gives to wines during ageing.   Oak, by its natural properties, will bring a large number of compounds to wines. Before its aging, the wine already has aromas linked to its grape variety, its terroir but also […]

Oak aromas in wines – The series of oak aromas in wines highlights the odorous molecules that oak gives to wines during ageing.   Wine is a complex blend of aromas. Among them are the aromas from the grape variety, called primary aromas; the aromas from the winemaking and fermentation process otherwise known as secondary […]

Oak aromas in wines – The series of oak aromas in wines highlights the odorous molecules that oak gives to wines during ageing.   The aromatic “vanilla” note of the wines is closely linked to the use of new oak barrels. It is part of the spicy notes. Vanillin is the aromatic molecule that gives […]

Oak aromas in wines – The series of oak aromas in wines highlights the odorous molecules that oak gives to wines during ageing.   There are three types of aromas in wines: primary, secondary and tertiary. The primary aromas are directly linked to the grape variety and therefore naturally present in the grapes at harvest. […]