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

2. 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

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

4. 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

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

6. Moments of Oak additions02
Aging
Alcoholic Fermentation
Malolactic Fermentation

7. 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

8. Analytical results during AF and during aging03
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

9. 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.

10. 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.

11. 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?

12. Sensorial results during AF and during aging04
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 =

13. 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

14. 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

15. Conclusions – Use of oak chips in AF05
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

16. Thank you