Demptos OH>15 is a technological barrel, the result of research carried out at the Demptos Research Centre. Constructed from carefully selected wood, these barrels have the ability to balance wines high in alcohol.
Warm, dry climates with minimal irrigation lead to slowed phenolic maturity and a resulting wine that can tend to exhibit hot or spicy characters due to elevated alcohol levels with potential for acidity imbalance. Although these concerns can be addressed to a certain degree in the vineyard and winery, how do we further improve wine quality and balance of these wines during the process of maturation in the barrel? Demptos Research has examined this question.
Questions concerning linkages
Most of the volatile phenols that cause the impression of hot or spicy characteristics are produced during the toasting of the oak lignin. 90% to 97% of these linkages are type ß-0-4, highly labile structures that are more likely to be turned intophenols. A smaller portion, 3%to 10%, is type ß-ß: more resistant chemical linkages. So the challenge was simple: choose wood containing fewer labile forms in order to limit the spicy effects during toasting. A thioacidolysis method was developed along with GCMS to quickly provide identification of oak wood with these heat resistant linkages.
Respect of the fruit
As a result of this precise targeting method, combined with “average plus” toasting, Demptos research has designed the OH>15™ barrel, a truly sophisticated product aimed at improving the quality and freshness of wines from hot, dry regions. A scientific innovation based once again on traditional know-how, in accordance with the cooperage philosophy. The aim remains the same: to support the maturing process in retaining and expressing all that is best of the fruit of the vine.