"Benefits of oak alternatives for the upgrading and protection of bulk wines" by Pierre-Etienne Brethenoux and Nicolas Rappeneau
- 1. Benefits of oak alternatives for the upgrading and the protection of bulk wine Nicolas Rappeneau : Director at XtraChêne Pierre-Etienne Brethenoux : Responsible for Development and Industrialisation
- 2. Chêne&Cie : cooperage group
- 3. 1) Benefits of oak wood for wine a) Stabilization and structure b) Protection c) Aromas 2) Multiple tools to upgrade your wine a) Increasing wine resistance to oxidation b) Revealing vanilla and delivering roundness c) Tronçais forest: developing length, mid-palate and harmony Plan
- 4. Oxygen Wood polyphenols Wine polyphenols Ethanol Ethanal Oxydation T-T-T-T T-A-T-A Structure Roundness Colour stabilization 1)Benefits of oak wood Polymerization of tannins and anthocyanins • Increase in the colour intensity • Stabilization of the colour • Decrease in the bitterness and astringency • Contribution to roundness
- 5. Structure Roundness Colour stabilization Protection Wood brings antioxidants It acts such as your “morning routine” Wine = your peel Wood = your day cream It prevent aging and preserve the freshness
- 7. Structure RoundnessProtection Wood aromas provides 3 solutions to enhance these 3 major oak impacts on wines
- 8. Goal n°1 : Protection, increasing wine resistance to oxidation 2)Multiple tools to upgrade your wine
- 9. How to measure the antioxidant capacity of the wood ? PowerintenistyinA/cm² Potentiel (mV) Voltamogramme CAOX® CAOX® e- e- e- The more antioxidants are in the wood, the better protection it gets • Electrochemical analysis • Measurement of electrical power proportional to the antioxidants concentration • Patent FR1361871 • Non destructive method
- 10. Determination of the factors impacting the antioxidant capacity : origin of the wood, seasoning duration, stabilization of the wood… CAOX evolves in function of the seasoning duration : CAOX in function of the origin and the seasoning duration : Seasoning duration
- 11. Oxygen Oxydation of the wood polyphenols Preservation of the wine aromas/structure => Development of XtraPure No woody aromas CAOX®
- 12. Goal n°2 : Revealing vanilla and delivering roundness 2)Multiple tools to upgrade your wine
- 13. Pastry cream 50% Vanilla 22% Coconut 21% Sugar 7% Sniffing of a hydroalcoholic vanillin solution Pastry cream 29% Caramel 15% Vanilla 14% Coconut 14% Rum 14% Brioche 7% Sugar 7% Sniffing of a hydroalcoholic solution of natural Madagascar vanilla extract* (*commercial culinary preparation) Vanilla owes its characteristic odour to an aromatic aldehyde: vanillin But in wine this phenomenon is much more complex ! Wine perceived as having the strongest vanilla flavour certainly does not have the highest vanillin content. 1rst reason: Complexity of the vanilla perception => “Studies on vanilla and gourmand perceptions of wines aged in contact with oak wood”
- 14. 0 20 40 60 80 100 120 E (1XPT Vanillin + 0.5XPT WL) B (2XPT Vanillin) D (2XPT WL) F (0.5XPT Vanillin + 1XPT WL) A (1XPT Vanillin) C (1XPT WL) Rank sum “Vanilla” perception 2nd reason: Different molecules participate in this smell For example a sample supplemented by vanillin at its perception threshold + whisky lactones at half their perception threshold appeared as having more “vanilla” than the wine supplemented with twice the perception threshold for vanillin. Whisky lactone Vanilline
- 15. 0 10 20 30 40 50 60 70 Consumers preferences (rank sum) 0 2 4 6 8 Vanilla Fruit SpicesToast Sweet XtraVan Competitor XtraVan XtraVan is appreciated by the tasters and is definitely sweeter than most competitors French Oak is rich in vanillin… American Oak is rich in oak lactones… A special blend + a unique toast =>
- 16. Goal n°3 : Tronçais forest: developing length, mid-palate and harmony 2)Multiple tools to upgrade your wine
- 17. At Chêne & Cie the wood from this forest is selected through a genetic conformity test thanks to Tronçais oak trees chloroplastic DNA specificity. Tronçais = renown forest This specificity has been proved by INRA studies about the development of oak tree in Europe. These trees, by developing themselves in virgin areas, have created specific “blocks” with the same genetic This history explains the Tronçais exception ! Historically some trees have shown a faster propagation rate and a better ability to develop
- 18. Tronçais specificity => XtraÇ Length and mid-palate + elegant integrated woody notes
- 19. XtraChêne ThierryRemiMarie Hervé ClairePierre- Etienne Our expertise is based on 4 pillars: Mastery of oak supply Expertise in oak seasoning Know-how in toasting processes Skilled R&D team Come and visit us at our stand: HALL 2 STAND A23
- 20. XtraChêne XtraChêne provides not only chips but all kind of oak alternative for wines and spirits Chips and Granulars Stavettes Sticks and Staves Barrels inserts : XOakers and XtraKits + XtraVan + XtraPure + XtraÇ
- 21. Tasting Thank you for your attention Now it’s time to taste ! Come and visit us at our stand: HALL 2 STAND A23 You can also visit our website: www.xtrachene.fr