Impact of the moment of Oak addition Analytical and Sensorial results 10th of February 2017

Summary 01 Vivelys in a few words 02 Moments of oak additions 03 Analytical results during AF and during aging 04 Sensorial results during AF and during aging 05 Conclusions

To build Vivelys 01 with every client the best production chain for a targeted wine profile

Solutions at each production step designed to create Vivelys know how 01 Solutions at each production step designed to create specific wine profiles Grape Profile Wine Profile Vineyard Extraction Yeast selection & multiplication Fermentation Aging Sensorial & Microbiology & Oak

Boisé France’s products range Intensity Fruit Freshness Aromas Complexity Structure Sweetness Fat Length Fruit & Mouthfeel impact Aromatic complexity Aromatic intensity

Moments of Oak additions 02 Aging Alcoholic Fermentation Malolactic Fermentation

Oak Wood Composition Polymers Extractables Oak Wood Lignin (25-30%) Hemicellulose (20-25%) Cellulose (40-45%) Polymers Ellagitanins Aromas (whiskylactons, furfural, vanillin, …) Extractables Oak Wood

Analytical results during AF and during aging 03 EVOLUTION OF THE FURFURAL CONCENTRATION INTO 3 WHITE WINES DURING AGING AND DURING AF Oak chips in contact during aging Consumption Transformation Adsorption Oak chips in contact during AF Time

Analytical results during AF and during aging FURFURAL Concentration (mg/L) Time (h) Alive Yeasts (cells million/ml) DC310 without yeasts DC310 during AF Alive yeasts Furfural elimination by yeast.

Consumption ? Transformation? Adsorption? During the elimination of furfural there is a production of furfuryl alcohol : yeasts transform furfural in furfuryl alcohol. We observe the same with vanillin.

Consumption ? Transformation? Adsorption? All the disapeared furfural is not transform in furfuryl alcohol. There is another way. Transformation by yeasts Consumption by yeasts ? Adsorption? Vanillin Furfural Degradation? Other? Vanylic alcohol Furfurylic alcohol Other?

Sensorial results during AF and during aging 04 SIRYEL Sensory analysis tool Profiles made by our tasting panel 2 points located in areas of different colors are significantly different Descriptor « toasted » = Intensity of woody notes 0. Coco / Lactone 1. Vanilla 2. Caramel 3. Spices 4. Bacon 5. Soot Empyreumatic scale =

Sensorial results during AF and during aging SENSORY IMPACT OF ADDITION TIME – EXAMPLE OF DC180 (vanilla notes) DC180 AF DC180 before MLF DC180 after MLF Decrease in the intensity of toasted notes Reducing the impact on the mouthfeel Different profile in function of addition time Decreased intensity (consumption?) 04

Sensorial results during AF and during aging SENSORY IMPACT OF ADDITION TIME – EXAMPLE OF DC310 DC310 before MLF DC310 AF DC310 after MLF Increase of perception of high toasted notes during AF and MLF Little impact in mouthfeel Increased aromatic intensity Change of the aromatic type (Transformation?) 04

Conclusions – Use of oak chips in AF 05 Untoasted chips : Decrease in the intensity of the notes type "lactone“ Toasted Chips: Decreased in the intensity of toasted notes in most of the products (DC180, DC190, DCA, SCA) Production of new odorous compounds for some products (especially DC310 and DC210) Nose Palate With any kind of oak, better integration, less intensity. The use of wood in AF must be reasoned according to the profile-target product and production restrictions

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