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Une experimentation complete montre, de maniere significative, la superiorite du chene de l'Allier; le sechage naturel a l'air apporte un caractere boise vanille plus fin et plus puissant que celui communique par le sechage artificiel a l'etuve. Le chene du Limousin ne communique pas un caractere boise aussi intense et aussi agreable; il est moins sensible aux conditions de sechage. Les resultats des examens organoleptiques sont confirmes par le dosage des acides phenols des vins. Le mode de cintrage du fut (au feu ou a la vapeur) et les conditions de son affranchissement (a l'eau froide, a l'eau chaude, a la vapeur) n'ont pas une incidence aussi preponderante.+++A complete analysis shows to a significant degree, the superiority of Allier oak; natural open air drying develops a finer and stronger vanilla wood character than that given by artificial oven drying. Limousin oak doesn't give as intense nor as nice a woody character; it is less sensitive to the drying method. Organoleptic test results are confirmed by phenol acid measurements in wines. The method to form barrels (by flame or steam) and the conditions for soaking out (by cold water, hot water, steam) don't have as preponderant an influence.

Intervention du bois de chêne dans l'évolution des vins rouges élevés en barriques