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Winemakers Hear Latest Research Concerning Barrels and Oak at Conference Hosted By Vicard Generation 7

Posted on May 15, 2017

The latest research on oak tannin, oxidative stability in white wine, use of sulfur additions and much more was presented at a technical conference in Santa Rosa on May 10, 2017. Vicard Generation 7 hosted the conference which was attended by over 145 winemakers and journalists from Napa, Sonoma, Mendocino, Paso Robles and Washington State.

Dr. Régis Gougeon, Professor of Chemistry & Enological systems at the Université de Bourgogne and head of the Burgundy Vine and Wine Cluster, presented work on wine ageing, including research on barrier properties of closures and wood/wine interaction. Dr. Maria Nikolantonaki (Université de Bourgogne) showed how metabolomics can help with understanding the metabolic signature of wines to explain wines stability against oxidation. Dr. Marie-Laure Badet presented a multi-vintage trial made in collaboration with a First Growth in Bordeaux and the ONF to study the impact oak tannin and geographic origin on red wine. Dr. Watrelot, from UC Davis, presented data showing the impact of oak tannin and toast on California and Washington State Cabernet Sauvignon.

After the presentations, winemakers tasted multiple trials highlighting the changes that can occur with different tannin levels or changes to toast on the same tannin level. In addition to tasting, they also participated in a sensorial workshop of major oak barrel aromas such as whiskey lactone, vanilla, maltol, guaïacol, and several other compounds.

The conference was the 3rd in a series of 4 being presented in the USA, Burgundy, Bordeaux, and Spain. If you would like to attend the final conference in Bordeaux in June or would like information on the presentations or Vicard Generation 7, please contact: Christy Thomas at christy.thomas@vicardg7.com 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.

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