Wood functions
"Wood thougt by the enologist for the enologist"
The passage through the barrel confers upon wine certain, distinct characteristics, and the accompanying modifications transform its entire organoleptic profile.
This passage brings into play reaction of controlled oxygenation, and less obviously "the simultaneous reductive contact with lees" if they are present
in addition to wine/wood interactions.
These interactions alone result in profound modification. Modern enology employs the barrel to bring about these profound modifications rather than
as a simple storage container.
Boisé France has developed its line of barrel alternative oak products as a central element of a reconsidered world view of elevage.
Intensification of fruit expression
The aroma of whiskey lactone (ß-méthyl y-octalactone) is similar to that of coconut, and thus imparts a fruity note.
But the aromatic expression associated with wood is more complex: dried fruit, citrus zests.Further, wood functions effectively to intensify the natural fruity aromas in wine.
Broadening the aromatic profile
Modifications to wood during toasting depend on the extent of the toasting. Temperature and time are the principal parameters. Each level exhibits its own characteristics :neutral or aromatic, spice, toast, vanilla, char, smoke - the palette is large and contributes substantially to the aromatic complexity of great wines.
Amplification of volume and structure
Augmentation of structure and volume perceived by mouth results from the liberation of tanins and polysacharides from wood. They contribute directly as well as indirectly by way of vinous substances.
Red wine color, intensity and stability are inhanced through the same mechanisms.
Augmentation of sweetness
Still other extractable substances act to enhance the sweetness and roundness of wines.
Sweetness, structure, and sometimes astringency can be imparted by wood which has undergone different treatments.
