Many of us know that most quality wines are matured in oak
barrels. But the question is why? What are the benefits and
disadvantages?
Aging wine in barrels has been used by wine makers for many years now. After the alcoholic fermentation is finished, the wine is getting rack to remove the heavier lees, the young wine is usually harsh, raw and "green" and needs time to settle. The aging process is usually done in neutral containers such as stainless steel, cement vats, old large casks, etc. or in new or used wood barrels which are not neutral, but will help developing wine.
The wine barrels are mainly used to store wine, others for fermentation the wines as well. Each different wine barrel company uses a different kind of wood and techniques to make the barrels. Aging the wine in the oak barrels has two main purposes:
1st is slowly maturating and micro-oxidation of the wine, which will help some of phenol compounds in wine to partly polymerize and later precipitate. This very gradual oxidation resulting decreased astringent and increased color and stability especially in red wines
2nd is to add some oak flavors and phenol's into the wine, which will make the wine more complex and give some mouthful to the finished wine. One of the main indicators for red and some of the white wine's quality is the balance between grape variety aromas and oak flavors.
Wooden wine barrels is not easy to keep in good condition, because it's really hard to keep them sanitized, especially without any storage solution, later this can cause leaks.
The oak tree used to build the wooden barrels is generally European (mainly French and Hungarian) and American oak. American oak has a heavier oak aroma and harsh phenol's compare to the European especially the French oak, which has more sweet and vanilla tones due to the American oak.. The experienced wine taster can easily make the differences between wines, which are aged in American or French oak barrels.
The chemistry of the oak barrel can give differing portions and characteristics of flavor and texture based upon the barrel producing techniques and different type of oak used. American oak (Quercus Alba) vs. French oak (Quercus Robur), sawn vs. hand-split, air-drying vs. kiln drying of the wood staves, and the use of steam, boiling water, natural gas, or wood fire to bend the staves are usually being among the most significant variables in the making process. As you know, the barrel makers along with wine producers across the world carry widely varying opinions about the greatest way to create a wine barrel!
Aging wine in barrels has been used by wine makers for many years now. After the alcoholic fermentation is finished, the wine is getting rack to remove the heavier lees, the young wine is usually harsh, raw and "green" and needs time to settle. The aging process is usually done in neutral containers such as stainless steel, cement vats, old large casks, etc. or in new or used wood barrels which are not neutral, but will help developing wine.
The wine barrels are mainly used to store wine, others for fermentation the wines as well. Each different wine barrel company uses a different kind of wood and techniques to make the barrels. Aging the wine in the oak barrels has two main purposes:
1st is slowly maturating and micro-oxidation of the wine, which will help some of phenol compounds in wine to partly polymerize and later precipitate. This very gradual oxidation resulting decreased astringent and increased color and stability especially in red wines
2nd is to add some oak flavors and phenol's into the wine, which will make the wine more complex and give some mouthful to the finished wine. One of the main indicators for red and some of the white wine's quality is the balance between grape variety aromas and oak flavors.
Wooden wine barrels is not easy to keep in good condition, because it's really hard to keep them sanitized, especially without any storage solution, later this can cause leaks.
The oak tree used to build the wooden barrels is generally European (mainly French and Hungarian) and American oak. American oak has a heavier oak aroma and harsh phenol's compare to the European especially the French oak, which has more sweet and vanilla tones due to the American oak.. The experienced wine taster can easily make the differences between wines, which are aged in American or French oak barrels.
The chemistry of the oak barrel can give differing portions and characteristics of flavor and texture based upon the barrel producing techniques and different type of oak used. American oak (Quercus Alba) vs. French oak (Quercus Robur), sawn vs. hand-split, air-drying vs. kiln drying of the wood staves, and the use of steam, boiling water, natural gas, or wood fire to bend the staves are usually being among the most significant variables in the making process. As you know, the barrel makers along with wine producers across the world carry widely varying opinions about the greatest way to create a wine barrel!
Petar Kirilov is a founder of VinoEnology, website that offers
unique Winemaking Calculators, Business Directory, Wine News, Videos and
a B2B Marketplace
where wine professionals can promote and market their company, wine
barrels, wines, real estates, wine jobs, and services for Free.
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