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University of Burgundy and Vicard Generation 7 Publish Research on Oak Tannin Impact on White Wine Oxidative Stability in Wine Business Monthly

Posted on April 01, 2019

NAPA, March 24, 2019-/ Vicard Generation 7 continues to lead research in the cooperage industry with their 3rd university study. The latest research confirms a positive correlation between a wine’s oxidative stability and oak tannin level regardless of the vintage or varietal.

This follows 2 prior studies: from the Office National des Forêts and Chateau Latour on the effect of grain, tannin and geographic origin on sensory profile and from UC Davis on the sensory and chemical impact of different oak tannin levels. 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, which in turn is helping winemakers around the world to understand the interaction of oak and wine.

All 3 research projects were 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.

For more information about Vicard Generation 7 tannin potential barrels, please visit www.vicardg7.com or contact: Christy Thomas at christy.thomas@vicardg7.com or at 707-228-5982

About Vicard Generation 7
The philosophy of VICARD Generation 7 is based on the idea that controlling for the high degree of variability in barrels presents a great opportunity. To that end, in 2010 Jean-Charles Vicard founded a research and development company, Esprit de Dryades, with the goal of understanding and controlling all variables in the coopering process. Drawing on 6 generations of oak expertise, paired with strong winery partnerships around the world, VICARD Generation 7 honors the next generation of coopers with a completely new approach regarding wood analysis, selection and toasting and now leads the coopering industry with innovation, reproducibility and eco-responsibility.


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