OAK ORIGIN & MANAGEMENT Flashcards

1
Q

What are the 4 main steps when making an oak barrel?

A

Cutting/splitting
Seasoning
Bending
Toasting

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2
Q

What are the extractable compounds from oak?

A

QTT: Quercotriterpenoside (sweet perceptions compounds)
EGT: Tannin (ellagitannins)
Whiskey lactones (coconut)
Phenols coming from lignin: eugenol (cloves) & guaiacaol (smoke)

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3
Q

What are the 3 main species of Quercus that are used for barrels?

A

Q. Robur (pedunculate)
Q. Petrea (sessile)
Q. Alba (white or American)

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4
Q

Which Quercus species has coarse grains?

A

Quercus robur (pedunculate)

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5
Q

Which Quercus species has the most phenolic compounds and which the less?

A

Most: Quercus robur (pedunculate)
Less: Quercus Alba (white/USA)

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6
Q

Which Quercus species has the most whisky lactones?

A

Quercus Alba (white/USA)

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7
Q

Why is French oak so much more expensive than USA oak?

A

Because FR oak must be cut along the grain to ensure water tightness. So more losses.

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8
Q

Which wood, FR/USA, gives risk of green character in case of short maturation?

A

French oak

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9
Q

Which wood, FR/USA, gives more tannin?

A

French oak

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10
Q

Which wood, FR/USA, is mostly used for short ageing period?

A

USA oak

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11
Q

What is the ONF and it’s function?

A

ONF = Office National des Forêts
They own and regulate about 80% of the forests

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12
Q

Name 3 places to buy oak

A

ONF (best quality)
Private forest
Sawmill

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13
Q

How old is a tree in general when it is being cut?

A

150-200 years old

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14
Q

At what time of year do we cut the tree?

A

During winter when there is no sapflow

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15
Q

Is the phenolic composition the same between all the Quercus species?

A

No. Even a lot of difference from tree to tree. Species and origin do have an influence.

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16
Q

What are ‘duramen’?

A

The part (heartwood) that we see as the ‘rings’, that is being used for barrel production

17
Q

What technical restrains cause 75% loss during production of FR oak? (3)

A

A specific thickness
Watertightness
Minimal width

18
Q

Why do we season the wood? (4)

A

To reduce wood humidity
To eliminate negative extractable compounds
Decrease of tannin
To produce aromatic compounds

19
Q

What is the minimal amount of months that we need to season the wood?

A

24-36 months, depending on origin
Optimal is 30 months.

20
Q

What are alternatives for oak rather than barrel ageing?

A

Oak chips (quick)
Oak powder (stability & sensory)
Granulates
Cubes/staves/inserts

21
Q

Which type of oak

A