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SEGUIN MOREAU : inventor of « bousinage » (œnological firing)
Thanks to the work of the researchers, in 1989 SEGUIN MOREAU scientifically identified the substances resulting from the toasting process.
The cooperage analysed the relation between the time of toasting the wood, its intensity and the modification in the superficial layers of the inside of the staves.
By varying these two parameters, it succeeded in defining specific toasting profiles : hints of wood, vanilla, dry walnut, toasted or smoked almonds, contribute to our customers wines to obtain the results they are looking for.
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