With a line-up of 18 bottles (approximately four wines), I "try" to contribute my observations about how the barrels made by different coopers and "toasted" differently, effect the wine after about 9 months in the respective barrels:
At the "Centre de Oenologique de Bourgogne" in Beaune, we speak with the Director who gives an explanation of studies and services that are on-going and available to vignerons. One is to specifically help a vigneron determine the potential for and causes of premature oxidation in their white wine. He explains techniques and hi-tech analytics that can pinpoint problem stages in a vigneron's wine-making process. This includes tests that isolate the problem to the corks for a better case when discussing with the cork producer (who ofter continually insist that it is not their problem!) Another study is scientifically looking at the optimal point for picking Pinot Noir to achieve desired aromatic and flavor profiles.
Printing factory: Jacquelin Freres in Savigny-les-Beaune. Loud, rough/raw footage, but a cool look behind the scenes of the process of printing wine-labels:
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