The objective was to compare the aromas in the finished wine from French oak barrels with medium toasting manufactured by immersion and those manufactured without immersion. The chemical and organoleptic study was carried out over three years and included collaboration from expert oenologists in the organoleptic evaluation.
From the analytical results it may be concluded that the barrels processed with immersion are most respectful to the fruit, are the most homogenous from one to the next and provide the most balanced and complex aromas, with smoothness and harmony on the mouth.