A main component in the wine bouquet, coconut contributes to freshness and sweetness of wines.

Origin: Coconut character originates from Whisky lactone. This molecule is found in great quantity in wood and is associated in wine with coconut aroma. Two isomers Whisky lactone exist: Cis-whisky lactone, which is present in lower relative quantities but is more aromatic (very low detection threshold) and Trans-whisky lactone which is present in higher relative quantities but is less aromatic.

Aromatic impact on wine: Nose: coconut. Mouth: lacteous taste, creamy, structure enhancement.

Distinctive characteristics: This molecule characterizes wines vinified and aged in American oak. In fact, quantities found in Quercus Alba (American oak) are three to five times higher than those found in French oak. Sensitive to temperature, quantities of whisky lactones in oak wood lowers when toasting increases. Highest quantities are found in light toasted woods, and particularly in XTRAOAK LIGHT - AMERICAN.

This aromatic component is generally associated with white and red wines just after malolactic fermentation. It gives a delicate mouth sensation of fat, fresh butter and bread aromas. This aroma may also be found in wines aged with oak wood.

Origin: Buttery and creamy aromas in wine are often a result of the combination of diacetyl (produced during second fermentation) and Whisky lactone. This Whisky lactone molecule is largely present in oak wood, particularly American but also in French.

Aromatic impact on wine: Nose: whipped cream, fresh butter. Mouth: lacteous taste, creamy.

Distinctive characteristics: Whisky lactone is naturally present in raw wood. Sensitive to temperature, quantities in oak wood decrease when toasting increases. Large quantities are found in French oak gently toasted, in particular in XTRAOAK LIGHT – FRENCH.

Appreciated by both children and adults, caramel is above all a memory of youth for the wine consumer. Sweetness, roundness, mildness, delicate roasted notes are as much touches associated with caramel aroma in wine.

Origin: various molecules are associated with caramel aroma. Main molecules in wine are maltol and cyclotene.

Aromatic impact on wine: Nose: caramel, cooked sugar. Mouth: sweetness, caramel, toffee.

Distinctive characteristics: these molecules come from degradation of wood sugars (celluloses). They have a slightly different sensitivity to temperature but are both degraded in heavy toasting conditions. We find them with Medium toasting levels, particularly in XTRAOAK MEDIUM – AMERICAN.

Vanilla is a particularly researched aroma in actual wines. It is greatly appreciated by new consumers, it brings a modern and spicy touch to red and whites wines, but above all it increases roundness and volume in mouth.

Origin: Vanillin is very well-known in food and perfume industries. It is the main molecule participating to vanilla aromas in wine. Naturally present in American oak but mainly in French oak, quantities are directly influenced by wood drying. A 24 month natural air-seasoning guarantees bitter tastes elimination but also optimized quantities of vanillin in raw wood.

Aromatic impact on wine: Nose: vanilla. Mouth: pastry, sweetness.

Distinctive characteristics: During toasting, progressive degradation of lignin leads to formation of vanillin. This molecule is quite sensitive to temperature, and quantities found in oak wood increase with heat. Then it is progressively degraded when toasting intensifies. Optimized quantities of vanillin are therefore found with medium toasting, particularly in XTRAOAK MEDIUM – FRENCH.

Clove is a very ancient spice. In Asia and other parts of the world, clove has been used for centuries in medicinal and culinary applications. Clove is used in many oriental dishes, in pastries and in teas. In wine, it contributes to complexity, developing rich and spicy notes.

Origin: : it is originated with two molecules: eugenol and isoeugenol. They are naturally present in raw wood and quantities increase with natural wood maturation.

Aromatic impact on wine: Nose: spicy, clove. Mouth: gingerbread.

Distinctive characteristics: During toasting, these molecules are originated with progressive degradation of lignin. Quantities in wood increase with toasting level. Therefore clove aroma is particularly present in XTRAOAK MEDIUM+ AMERICAN.