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Examining the Properties of Oak and the Chemistry of Oak Flavor Extraction

A pioneer in the devolopment of innovative coopering techniques, Nadalie-USA has sponsored or conducted numerous studies of the characteristics of oak:
The Alchemy of Oak Add Ins™   (.PDF document)
An in-depth study by Aurélia Rivier of Nadalié USA evaluating the progression of oak flavor exraction during the integration process, the changes in aroma over time, and their impact on wine.
Demystifying Oak Aromas
A slide presentation by Eric Herve PhD and Gordon Burns of ETS Laboratories introducing the science behind the myriad terms used to describe the character of wine.
Oxygen in Wine
A slide presentation on oxygen and the role of the barrel by oenology consultant Jean-Marc Dournel.
The Impact of Microbial Organisms and Their Effect on the Organoleptic Characters of Wine
A slide presentation by Vincent Millet.
Regional Properties of American Oak
An analysis and expert evaluation of the distinctive properties of American oak from various regions has been conducted by Patricia A. Howe of the University of California at Davis and Duane Wall of Nadalie USA. The results, under the title of Effects of American Oak Barrels from Various Regional Sources on the Sensory Attributes of Wines, were presented at the 53rd annual meeting of the American Society for Enology and Viticulture (ASEV).
Adapting Traditional French Methods to Exploit the Unique Characteristics of American Oak
Alain Poisson, Master Cooper at Nadalie-USA, has conducted research and tastings attended by hundreds of winemakers and industry professionals. The results emphatically demonstrate that American oak can be treated and worked in the barrel-making process significantly to enhance and complement wine varietals.