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
(Reference: ETS Technical Bulletin dated 25 April 2001.)

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:

• cis and trans Oak lactones: the two main aroma constituents of raw oak, often described as fresh oak or coconut.
• Vanillin: A phenolic aldehyde resulting from lignin degradation. It is the main aroma compound of natural vanilla.
• Eugenol: Volatile phenol produced in the oxidative breakdown of lignin during air drying; possessing spicy, clove aromas.
• Guaiacol and 4-Methylguaiacol: volatile phenols, resulting from further thermal degradation of phenolic aldehydes, with smoky aromas. Both compounds have char aromas, but 4-methylguaiacol has spicy characters as well.
• Furfural and 5-Methylfurfural: produced by the degradation of carbohydrates by heat during barrel toasting. These compounds possess aromas of butterscotch, light caramel, and faint almond.