ADELAIDE, AUSTRALIA, JULY 25, 2018-/ The latest research on oak tannin and oxidative stability was presented at a series of six technical conferences held across Australia from July 16-20, 2018. The sessions, hosted by Vicard Generation 7, were held in the Barossa Valley, Clare Valley, McLaren Vale, Yarra Valley, Grampians and the AWRI (Australian Wine Research Institute) and provided winemakers and researchers an opportunity to hear about the latest studies being conducted on oak barrels.
Dr. Marie-Laure Badet Murat, a Bordeaux based wine researcher working in collaboration with Vicard Generation 7, presented 3 ground-breaking studies:
- From the University of Bourgogne: Impact of Oak Tannin Selection on White Wine Oxidative Stability and Aging
- From the ONF (Office National des Forêts) and a First Growth in Bordeaux: Effects of Grain, Tannin and Geographic Origin on Sensory Profile of Red Wine
- From the University of California at Davis: Sensory and Chemical Impact of Different Oak Tannin Levels and Toasts on Red Wine
The research; made possible because the patented bending and toasting system created by Jean-Charles Vicard, eliminates the variability found with traditional open-pot toasting. This breakthrough has allowed research teams around the world to focus on how specific oak compounds can affect the sensory profile of wine. The goal is a greater understanding of the link between tannin level, lactones, toasted notes and oxidative stability of wine aged in new oak barrels.
After the presentations, attendees tasted multiple white and red wine trials from the USA and Australia which highlighted how winemakers can achieve precise wine sensory characteristics with tannin selection and molecular toasting.
The research has recently been presented at technical conferences in the USA, France, Spain and Italy. If you would like information on the next conference or Vicard Generation 7, please contact: Christy Thomas at christy.thomas@vicardg7.com, or at 707-228-5982
About Vicard Generation 7
Jean-Charles Vicard founded the cooperage with a single goal: understand, control and then eliminate all the variables in the coopering process and deliver barrels that have predictable flavor profiles. Vicard Generation 7 now leads the industry with a completely new approach regarding wood analysis, selection and toasting which ensures barrels are homogeneous and reproducible. Backed by international research teams and the partnerships of wine and spirit professionals around the world, Vicard Generation 7 is changing the paradigm.
