Macrowine 2021
IVES 9 IVES Conference Series 9 Analysis of the oenological potentials of different oak forests in Hungary

Analysis of the oenological potentials of different oak forests in Hungary

Abstract

Like France, Hungary has many oak forests used for making barrels since many years. But if the differences between the woods of the North, the East and the South-West forests of France are well known, this is probably not the case of Hungarian forests. However taking into account the essential differences of climates and soils, differences must be significant and the general name “Hungarian oak” must not have any real meaning. We have studied precisely (determination of concentrations of volatile and non-volatile wood compounds, anatomical criteria, measurement of antioxidant capacity) of oaks collected from northeastern Hungary and others collected from the Danube valley in the northwest of the country. We have also done macerated samples of non-toasted and toasted woods in different wines and we have followed barrels made specifically from these two types of wood in real conditions in different estate in California and in France. Essential differences appeared particularly an aromatic and an anatomically aspects suggesting that it was illusory to group the Hungarian oak under the same appellation and a perspective of oenological skills two types of wood exists really in Hungary.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Vincent Renouf*, Andras Kalydy, Anne-Charlotte Monteau, Marie Mirabel

*Chêne & Cie

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

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