Tannins have a major impact on the organoleptic properties of the wines or spirits they enrich. Until now, only chemical analysis in the laboratory could help us measure the ellagitannins to have a better knowledge of the wood. These measurements could only be made by taking random samples from batches of rough staves and the process was very time consuming.
Along with researchers from INRA and SEMERGREFF, Tonnellerie Radoux has developed a unique process of instantaneous measurement of the polyphenols contained in the wood: Oakscan©.
A chemical knowledge of the wood completed by numerous tests and trial programs.
At the cutting edge of research in its criteria for wood selection, and constantly seeking improvement, Tonnellerie Radoux’s R&D team regularly carries out numerous tests and trial programs to demonstrate the impact the OAKSCAN® process can have on the organoleptic properties of wines. These tests are carried out on a wide scale with the collaboration of the ISVV of Bordeaux on wines coming from the great wine producing regions worldwide. Since 2009, over 300 OAKSCAN® trials have been carried out. Each time the tests have proved to be pertinent in the greatest vineyards in the world (France, USA, Spain, Italy …) and on a wide scale of varietals (Chardonnay, Sauvignon Blanc, Merlot, Tempranillo, Syrah, Cabernet Sauvignon…).
All these analyses, together with their unique chemical database on the composition of wood, has enabled Radoux to integrate all the parameters which have an impact during aging and to be as precise as possible when advising on the OAKSCAN® selection. An excellent knowledge of the raw material and its interaction with the wood is what makes Tonnellerie Radoux the essential partner in precision winemaking.