Nadalie Research

As a pioneer in the devolopment of innovative coopering techniques, Nadalie-USA has sponsored or conducted numerous studies of the characteristics of oak and of the chemistry of oak flavor extraction:

The Alchemy of Oak Add-ins

An in-depth study entitled The Alchemy of Oak Add-ins by Aurélia Rivier evaluates 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, Demystifying Oak Aromas, sets out to explain scientifically the myriad terms used in describing the character of wine. This was a featured presentation at the Nadalie USA 25th anniversary event in Calistoga on May 25, 2005.

Oxygen in Wine

A slide presentation on oxygen and the role of the barrel in winemaking was given by oenology consultant Jean Marc Dournel at the Nadalie USA 25th anniversary event.

Impact of Microbial Flora on the Organoleptic Characters of Wine

A slide presentation by Vincent Millet on The Impact of Microbial Organisms and Their Effect on the Organoleptic Characters of Wine was featured at the Nadalie USA 25th anniversary event.

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.