The Influence of Oak Wood (<i>Quercus robur</i>L.,<i>Q. petraea</i>Liebl.) on the Flavor of Burgundy Pinot noir. An Examination of Variation Among Individual Trees

Abstract

This study presents the results of a series of sensory evaluations (using paired comparisons) of Burgundy Pinot noir matured in oak barrels which were constructed from 11 oak trees from four different French forests. The following factors were controlled: the cutting and drying of barrel staves, the barrel toasting, and the wine used. Nine sensory descriptors were examined that are thought to relate to maturation in oak wood. The results identified two opposing groups of descriptors, the first consisting of the characters <i>woody, vanillin, toasted</i>, and <i>coconut</i> and the second formed from the descriptors <i>pharmaceutical clove</i>, and <i>hay</i>. The <i>astringent</i> descriptor appeared most closely associated with the second group, although no significant differences were noted among the paired comparisons. The <i>sweaty</i> descriptor varied independently from these two main groups. Among the characteristics of trees (species and forest origin) and wood properties measured (levels of <i>cis</i> and <i>trans</i> oak lactone and ellagitannins, total porosity, ring widths or wood 9grain9 and texture), the level of <i>cis</i> oak lactone appeared the most closely related to the aroma differences, with the intensity of the descriptors <i>woody, vanillin, toasted</i> and <i>coconut</i> of the wine increasing with higher levels of <i>cis</i> oak lactone. In contrast, ring widths did not appear to have any obvious influence on the sensory characters.