Definition: American oak

American oak has a methyl octalactone isomer content 2 to 5 times higher than European oak. When heated, the breakdown of wood polysaccharides releases higher quantities of furan derivatives and enolic molecules, which are responsible for the much-appreciated toasted aromas (according to Seguin-Moreau). However, its low polyphenolic compound content means that it has no influence on the structure or colour intensity of the wine. American oak has a very important advantage over its European counterpart: it can be sawn without compromising its watertightness.