Rules for storing wine in an oak barrel at home, especially aging

Wine at home in an oak barrel improves the taste of the drink and makes it more refined, giving it a light oak aroma. Each winemaker, when making wine, gives preference to just such a container, since as a result he receives a high-quality alcoholic drink. It is important that the wooden barrel is made to last, since the utensils used directly affect the properties of the alcohol.

What happens to wine in a barrel?

The wine is placed in a wooden container during the aging stage, which begins after fermentation is complete and can last for several years. Oak actively participates in this process.

Enrichment with oak aromas

When young wine comes into contact with the walls of the barrel, it begins to absorb oak extracts, complementing the bouquet with original notes:

• the smell of vanilla, cinnamon, cloves;
• sweetish aromas of caramel, chocolate;
• tannins;
• smoky and woody shades due to the firing of the surface of the container inside;
• notes of tea and tobacco.

Concentration of taste and aroma

During aging, the wine evaporates (from 2 to 4.5% of the volume annually), and the remaining amount of the drink acquires a more intense taste. It is not recommended to allow excessive evaporation, since the space in the container that is freed up is filled with air, upon contact with which the wine begins to oxidize intensively. Therefore, it is necessary to regularly add wine of a similar variety to the barrel through a specially designed hole.

Aeration

Despite the fact that contact with air during the ripening period is not allowed, in small doses it has a positive effect on the organoleptic characteristics of the drink. Oxygen enters the container through the micropores of the wood. Under the influence of the oxidative reaction, the properties of wine change:

• the astringency of the finished product is reduced due to the softening of tannins;
• red wines take on brick tones, and white drinks begin to darken;
• acidity level is reduced;
• There is a change from fresh, assertive aromas to delicate fruity tones.

Aging wine in a barrel creates a balanced bouquet of aromas, making the alcohol rich and complex.

Advantages and disadvantages of aging wine in wooden barrels

An oak barrel intended for making and storing wine has many advantages:

1. Accelerated wine ripening due to the entry of a small amount of air through the pores of the wood.
2. Having a special taste and aroma. Under the influence of tannins, notes of caramel and vanilla appear in the aroma, and notes of cinnamon and cloves appear in the taste.
3. High degree of strength. Chemical and biochemical processes take place on the surface of oak staves: wine extracts aromatic substances from the wood, including tannin, which gives the drink a special strength, makes it complex, and also prevents the product from deteriorating and inhibits oxidation processes. It is estimated that a barrel with a capacity of 225 liters over the course of 1 year can enrich the wine with 50 mg/l of tannin, which is especially important for the full maturation of table red wines and many dessert drinks.
4. Beneficial features. Wine is poured into barrels without treatment, since the wood species is a natural preservative. Therefore, the drink retains all its healing qualities, a complex of vitamins and minerals. And due to the lack of heating of products, it has maximum benefits for the body.
5. Ecological product. The influence of humidity makes oak hard, so the barrels are durable and reliable. Wood is able to absorb various contaminants, which has a beneficial effect on the quality of wine. Also, oak, as a natural antiseptic, cleanses the product from harmful substances and toxins.
6. Durability. A product made from high-quality wood, made using the right technology, will last for a long time.

Among the disadvantages, winemakers note only the high cost of an oak barrel.

What barrels is wine aged in?

There are several options for barrels made of oak for aging wine:

1. A Bordeaux barrique with a volume of 225 liters and a weight of 45 kg is used for aging both red and white wines.
2. Burgundy cask for excellent drinks. Its capacity is 228 liters.
3. Containers with a large volume, round or cylindrical: botti (from 400 to 5000 l), demi-muy (600 l).
4. Caratello - from 25 to 200 l.

Small containers are often used in winemaking.

Due to the large area of ​​​​contact with wood, the drink ages at a high rate and becomes saturated with chemical compounds such as tannins.

Which wine is suitable?

Not all wines require aging in barrels. A light red wine with fruity flavors that harmonizes with oak. In new containers you can age Grenache, Shiraz, and Merlot. Due to technological features, a large number of white wines do not contain tannins. They are fragile and, as a rule, mature in steel containers. The exception is wines made from white grape varieties Riesling and Chardonnay.

How to properly prepare the container?

It is not recommended to pour young wine into a new barrel. The container must be prepared in advance. To do this you need to perform the following procedure:

1. To do this, fill the barrel with cold water and change it once every two days. Carry out the procedure until the water stops darkening.
2. Afterwards, the barrel should be scalded with boiling water, filling 1/3 with boiling water, and rolled on a flat surface so that the hot water wets the walls inside. The steam will speed up the swelling process of the stave, and small cracks will close faster, and the barrel will be disinfected.
3. At the next stage, rinse with a hot 2% solution of soda ash (20 g of substance per 1 liter of water). Fill the barrel halfway with the prepared working mixture. You can wash it by shaking it on the ground for 30-40 minutes.
4. Pour out the soda solution and rinse with special care with hot water until the soda is washed off and the water becomes completely clear. Then wash using cold water.
5. Turn the washed container upside down, remove the plugs, open the tap and let the remaining water drain, and immediately fill it with wine.

Barrels that previously contained wine also need preparation. Otherwise, the alcohol produced may become infected with mold fungi. To do this, they need to be washed using a soda solution (100 g/5 l) and rinsed well using cold water.

Advice! Before filling a wooden barrel with wine, it is recommended to fumigate it with sulfur dioxide. Carry out this procedure constantly before filling the container.

How to store intoxicating liquid in a wooden barrel at home

An alcoholic product will reveal its bright taste and characteristic aroma only if stored correctly.

Barrels filled to the top with wine are kept in special cellars with an air temperature of 10-15 degrees. At higher rates, evaporation will increase, as a result, the aging of the product will accelerate, and at lower rates, all processes will slow down. Humidity level 90 percent. Also, the place should be without access to light. Ultraviolet radiation provokes biochemical processes that worsen the color and taste of the drink.

In cellars and cellars, barrels must be placed on special beams, since the container on the ground will quickly deteriorate, and foreign substances will be felt in the wine.It is prohibited to store food or items with a strong odor near barrels.

The service life of a white wine barrel is no more than 7 years, and a red wine barrel is about 5 years.

If you don’t have a cellar or basement, the best alternative would be a wine cabinet, which maintains ideal conditions for preserving wine. Its use will preserve the taste of the drink for a long time, allowing it to ripen, revealing its qualities to the maximum.

Storing empty barrels

Empty barrels should be stored in a dry place, as mold can form on their inner surface if damp. It is recommended to regularly fumigate the container with sulfur (once a month), then seal it with a stopper without fail.

There is another way to store barrels. To do this, you need to fill them halfway with water, add sulfuric anhydride (100 ml/1 l) and tartaric or citric acid. At the same time, high-quality water should be used for washing barrels, preferably drinking water. Stir, plug the hole with a stopper and roll the barrel for 5-10 minutes, drain. Then fill the container to the very top using cold water, seal it hermetically and store it.