WINETECH Technical Yearbook 2021

The natural air drying of wood in certain regions, with an annual rainfall of 800 to 1 000 mm and moderate temperatures are consequently preferred. The toasting of wood also decreases the concentration of coumarin compounds in wood. Demptos already makes barrels, which are based on the chemical composition of the wood. One such Demptos barrel, with a high isoprenoid concentration, ought to impart more fruity character to wine. Another barrel of this cooperage is selected on the basis of the lignin concentration of the wood. Lignin is resistant to alcohol and such barrels will consequently produce less

wood character during wood maturation. Another important cooperage, which produces World Cooperage barrels, also classifies their barrels rather on its aromatic characteristics than the wood origin. Different opinions however exist about the impact of coumarin compounds on potential bitterness, especially when the bitterness of tannins is known. The latter can however be decreased over time. A trend also exists that light roasting over a long period is preferred. This causes that wine flavours are not overawed by the toasting flavours. Medium and heavy toasting also have a huge influence on the

aroma profile and some of these flavours can be interpreted as bitterness. The use of bigger barrels, causing less wood influence is also an existing trend. Winemakers do however doubt whether they can include the coumarin concentration of barrels as a specification requirement, seeing that advanced analysis technology is required for it. They believe that cooperages should rather utilise it in their product development. Everybody does however believe that bitterness as such is undesirable and tannins can contribute to it. There must be differentiated between bitter and astringent tannins, seeing that

astringent tannins are softer than bitter tannins. The potential bitterness of wine can already be limited in the vineyard. Grapes with green seeds will lead to bitterness in the resulting wine. Seed contact must consequently be prevented or the grapes must be harvested at a higher ripeness degree. The wine balance does however determine its acceptability (Gray, 2020). REFERENCE Gray, B., 2020. New research finds oak compounds that can make wine tasting bitter. Wine Business Monthly , October 2020: 40-43.

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