Comparative analysis of oak aroma compounds
recovered from barrel rinse water.
BASIC SAMPLING PROCEDURE
Barrels are inspected and rinsed with chlorine-free water to remove chips and dust particles. A small prescribed volume of fresh water is introduced. The barrel is set on each head, then rolled and rocked on its side in a manner that allows water contact of all staves. The contact time is carefully controlled. The test water is collected and submitted for immediate analysis.
ANALYSIS BY ETS LABORATORIES
Briefly: ETS utilizes GC/MS to test for presence of chemical compounds commonly associated with oak aging of wine. These measured compounds serve as markers for certain aromatic attributes. Specifically, these compounds (and associated sensory characteristics) are:
© 2003 Vincent Bouchard