Oak alternatives from XtraChêne provide three key benefits for wine: protection against oxidation, revelation of vanilla aromas and roundness, and development of length, mid-palate, and harmony from Tronçais oak. Multiple tools are available, including XtraPure for protection, XtraVan for vanilla aromas, and XtraÇ for characteristics of Tronçais oak. XtraChêne's expertise is in oak supply, seasoning, toasting processes, and R&D to develop these oak alternative products.

1. Benefits of oak alternatives for the
upgrading and the protection of bulk wine
Nicolas Rappeneau : Director at XtraChêne
Pierre-Etienne Brethenoux : Responsible for Development and Industrialisation

2. Chêne&Cie : cooperage group

3. 1) Benefits of oak wood for wine
a) Stabilization and structure
b) Protection
c) Aromas
2) Multiple tools to upgrade your wine
a) Increasing wine resistance to oxidation
b) Revealing vanilla and delivering roundness
c) Tronçais forest: developing length, mid-palate and harmony
Plan

4. Oxygen
Wood polyphenols
Wine
polyphenols
Ethanol
Ethanal
Oxydation
T-T-T-T T-A-T-A
Structure
Roundness
Colour
stabilization
1)Benefits of oak wood
Polymerization of tannins and
anthocyanins
• Increase in the colour
intensity
• Stabilization of the colour
• Decrease in the bitterness
and astringency
• Contribution to roundness

5. Structure
Roundness
Colour
stabilization
Protection
Wood brings antioxidants
It acts such as your “morning routine”
Wine = your peel
Wood = your day cream
It prevent aging and
preserve the freshness

6. Structure
Roundness
Colour
stabilization
Wood
aromas
Protection

7. Structure
RoundnessProtection
Wood
aromas
provides 3 solutions to enhance these 3 major oak impacts on wines

8. Goal n°1 : Protection, increasing wine resistance to oxidation
2)Multiple tools to upgrade your wine

9. How to measure the antioxidant capacity of the wood ?
PowerintenistyinA/cm²
Potentiel (mV)
Voltamogramme
CAOX®
CAOX®
e-
e-
e-
The more antioxidants are in the wood, the better protection it gets
• Electrochemical analysis
• Measurement of electrical power proportional to the
antioxidants concentration
• Patent FR1361871
• Non destructive method

10. Determination of the factors impacting the antioxidant capacity : origin of the
wood, seasoning duration, stabilization of the wood…
CAOX evolves in function of
the seasoning duration :
CAOX in function of the origin
and the seasoning duration :
Seasoning duration

11. Oxygen
Oxydation of the
wood polyphenols
Preservation of the
wine aromas/structure
=> Development of XtraPure
No woody
aromas
CAOX®

12. Goal n°2 : Revealing vanilla and delivering roundness
2)Multiple tools to upgrade your wine

13. Pastry cream
50%
Vanilla
22%
Coconut
21%
Sugar
7%
Sniffing of a hydroalcoholic vanillin solution
Pastry cream
29%
Caramel
15%
Vanilla
14%
Coconut
14%
Rum
14%
Brioche
7%
Sugar
7%
Sniffing of a hydroalcoholic solution of natural Madagascar
vanilla extract* (*commercial culinary preparation)
Vanilla owes its characteristic odour to an
aromatic aldehyde: vanillin
But in wine this phenomenon is much more
complex !
Wine perceived as having the strongest
vanilla flavour certainly does not have the
highest vanillin content.
1rst reason: Complexity of the vanilla perception =>
“Studies on vanilla and gourmand
perceptions of wines aged in
contact with oak wood”

14. 0 20 40 60 80 100 120
E (1XPT Vanillin + 0.5XPT WL)
B (2XPT Vanillin)
D (2XPT WL)
F (0.5XPT Vanillin + 1XPT WL)
A (1XPT Vanillin)
C (1XPT WL)
Rank sum
“Vanilla” perception
2nd reason: Different molecules participate in this smell
For example a sample supplemented by vanillin at its perception threshold
+ whisky lactones at half their perception threshold appeared as having
more “vanilla” than the wine supplemented with twice the perception
threshold for vanillin.
Whisky lactone
Vanilline

15. 0
10
20
30
40
50
60
70
Consumers preferences (rank sum)
0
2
4
6
8
Vanilla
Fruit
SpicesToast
Sweet
XtraVan Competitor
XtraVan
XtraVan is appreciated by the tasters and is definitely
sweeter than most competitors
French Oak is rich in vanillin…
American Oak is rich in oak lactones…
A special blend + a unique toast =>

16. Goal n°3 : Tronçais forest: developing length, mid-palate and harmony
2)Multiple tools to upgrade your wine

17. At Chêne & Cie the wood from this forest is selected through a genetic
conformity test thanks to Tronçais oak trees chloroplastic DNA specificity.
Tronçais = renown forest
This specificity has been proved by INRA studies
about the development of oak tree in Europe.
 These trees, by developing themselves in virgin areas,
have created specific “blocks” with the same genetic
This history explains the Tronçais exception !
 Historically some trees have shown a faster
propagation rate and a better ability to develop

18. Tronçais specificity => XtraÇ
 Length and mid-palate
+ elegant integrated woody notes

19. XtraChêne
ThierryRemiMarie Hervé ClairePierre-
Etienne
Our expertise is based on 4 pillars:
 Mastery of oak supply
 Expertise in oak seasoning
 Know-how in toasting processes
 Skilled R&D team
Come and visit us at our stand: HALL 2 STAND A23

20. XtraChêne
XtraChêne provides not only chips but all kind
of oak alternative for wines and spirits
Chips and Granulars Stavettes Sticks and Staves
Barrels inserts : XOakers and XtraKits
+ XtraVan
+ XtraPure
+ XtraÇ

21. Tasting
Thank you for your attention
Now it’s time to taste !
Come and visit us at our stand:
HALL 2 STAND A23
You can also visit our website: www.xtrachene.fr