Independent of the geographic origin and grain, wines aged in HTP barrels exhibited significantly more intense empyreumatic notes related to toasted register (toast, caramel, coffee and chocolate), nuances and correspondingly less marked fruity aromas.
However, aging in LTP barrels gave a more intensely fruity aromatic character with more discreet empyreumatic notes.
For example, this was the case of the Tr-HTP-f protocol, which had one of the most markedly empyreumatic characters compared to Tr-LTP-f, which was radically different with more intense fruity aromas.
It is, nevertheless, interesting to note that the panel tended to prefer wines with less obvious empyreumatic character such as Be-LTP-f and Lo-LTP-m.
Numerous stories about the effects of tobacco's empyreumatic
oil were published.
It's divided into different flavor profiles: lactic, fruity, spicy, animal, vegetable and one called roasted empyreumatic
that includes flavors like fresh bread crust, toasted bread, coffee, chicory, tobacco, and so on.
Their products from bones comprise: coarse filtering, bone-black for sugar works; bone-black of a medium fineness for refineries; empyreumatic
oil; bone tallow .
A light roast has a lesser amount of gaseous aroma factors with a residual green note; while a heavy dark roast can destroy some of the desirable scents, substituting charred empyreumatic
flavors which are preferred in warmer climates.
Such empyreumatic aromas have been associated with volatile thiols such as 2-methyl-3-furanthiol and furfuryl thio1,7 the latter a key compound in coffee aroma.
In this specific study, the rose wine showed significantly more intense fruity attributes when exposed to more oxygen, while decreasing oxygen exposure resulted in higher reductive and empyreumatic notes.
Although a larger degree of oxygen exposure in the bottle is expected to decrease the concentration of fruity varietal thiols, overall the wine expresses more intense fruity attributes, as these are not masked by the presence of excessive reductive and empyreumatic thiols.
Another important integral adjunct of coffee aroma is the empyreumatic
or burnt tone resulting from roasting.