With the collaboration of the University of Zaragoza LAAE Aroma and Oenology Analysis Laboratory, Tobía Wineries and ADER. Our cooperage presented the results of this profound study about aromas and the influence of wood in Finca La Grajera facilities.
With the attendance of more than 90 wineries through managers and oenologists, the study piqued the interests of these professionals, leading to an interesting debate and discussion about wine.
The study presented a qualitative analysis of the 21 volatile compounds extracted from the wood in the five white varieties considered with a total of 131 wines analysed, together with a sensory evaluation of all the samples by 25 wine professionals.