{"title":"Research","description":"\u003cbr data-mce-fragment=\"1\"\u003eNiagara College in partnership with Canadian Oak and the Ontario Center for Excellence have conducted Research on Canadian Oak As To It's Suitability For Enological Use \u003cbr data-mce-fragment=\"1\"\u003eIntroduction Aim\u003cbr data-mce-fragment=\"1\"\u003eThe goal of the Canadian Oak trial is to define the distinct characteristics of Canadian Oak and its use, including the flavour profiles and terroir nherent in this unique barrel style.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eResults\u003cbr data-mce-fragment=\"1\"\u003eThe wines are currently maturing in barrel in the Niagara College Teaching Winery. The GCMS tests and sensory comparisons will take place over the course of 2008.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe Sensory and Aromatic Comparison detailed here is currently being conducted at the Niagara College Teaching Winery. \u003cbr data-mce-fragment=\"1\"\u003eSensory and Aromatic Comparison of Wine in Three Barrel Types: American Oak, French Oak, and Canadian Oak\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eThe wine varietals that we are using in this project are Sauvignon Blanc, Cabernet Franc, Merlot, and Cabernet Sauvignon.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIsabelle Lesschaeve, Ag. Eng., Ph.D., Research Chair-Sensory and Consumer Science, Vineland Research and Innovation Centre designed the sensory tests conducted on Canadian oak barrels at Niagara College, September 2007. The GC-MS for a quantitative sensory analysis will be carried out with the assistance of Dr. George van der Merwe, from the University of Guelph.\u003cbr data-mce-fragment=\"1\"\u003eResearch Project Description Start Finish\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003ePut 6 wines into 3 different types of barrel at Niagara College Teaching Winery - Harvest 2007\u003cbr data-mce-fragment=\"1\"\u003eSensory Test and GC - MS Test # 2 of Wine Aromas, data entry - April 2008\u003cbr data-mce-fragment=\"1\"\u003eSensory Test and GC - MS Test # 3 Aromas July 2008 July 2008\u003cbr data-mce-fragment=\"1\"\u003eFinal Report December 2008\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eA panel of experts selected from the wine industry perfomed blind tasting on the wines in April and July, using the sensory analysis criterion developed by Isabelle Lesschaeve, PhD. at the Vineland Research and Innovation Center. This data was entered into software created at Niagara College to evaluate the difference in a quantative manor.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eOutcomes: Only select wine regions can claim to having an entirely locally influenced product, and in terms of production, this also involves the aging of their wines in oak grown and coopered locally. The Niagara Region, for the first time, has a chance to become part of this group by using barrels produced from our own trees.\u003cbr data-mce-fragment=\"1\"\u003eNiagara College hosts a tasting of the wine in it’s three different barrels for the project. The panel of experts judging the wines assembles to begin the sensory analysis of the blind testing of these wine samples.\u003cbr data-mce-fragment=\"1\"\u003e","products":[],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0275\/1617\/4449\/collections\/wine-tasting-panel.jpg?v=1677862278","url":"https:\/\/warmcanadian.com\/collections\/research.oembed","provider":"Canadian Oak Farm","version":"1.0","type":"link"}