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Enological Toasting

As early as1989, the work of SEGUIN MOREAU's researchers resulted in the scientific identification of substances produced due to toasting. 

The relationship between firing time/intensity and changes to the superficial layers on the inner surface of the staves has been studied extensively.

By varying toasting time and intensity, SEGUIN MOREAU successfully defined specific toasting profiles: woody, vanilla, dried nut, toasted almond or smoky aromas are blended into wines, depending on the target enological objective.

Since then, the entire cooperage profession has distinguished between firing for mechanical bending and what is called enological toasting.

The toasting process is thus an operation controlled by master coopers, as part of a firing profile chosen by our customers.