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barrel aging

crianza en barril (ES)
maduro em barril (PO)
élevé en fût (F)
barrel maturation (GB)
affinato in legno (I)
in vat rijpen (N)

Storage of the wine in one barrel with the purpose of subjecting them to a maturing process. Barrels can be made of different materials, but barrel removal usually means a wooden barrel. Barrel size, barrel age, type of barrel and the type of production have a great influence on the course and length of the maturation process. The ultimately used barrel type arises mainly from the desired wine style. Very often, however, it is not clear from descriptions of wines in connection with the vinification, in which kind of wooden barrel the viticulture has taken place. Because the type of expansion is indeed not legally required by law.

different barrels in a cellar

If not explicitly " Barrique "," French / American / Slavonic Barrique "or" small barrel "(small oak barrel, small wooden barrel) is called as name, it is probably usually a" larger (not toasted) wooden barrel ", so larger than 350 liters (Up to this volume, a barrel is also still considered a barrique barrel). Is used as a name " big wooden barrel "," Traditional barrel "or" traditional expansion "(or analogously) called, then it is most likely not a barrique barrel. See for the various international designations below barrel,

At a Barrique it is the primary goal by that flavorings of the wood in the wine. Preferably, these are barrels Oak wood that one toasting (Roasting) were subjected. The larger the barrel, the smaller the ratio of surface to volume of wine. That means the smaller the barrel, the more flavors get out of the wood into the wine. About 600 liters volume, the proportion is already relatively low. The trend, however, is in this direction and there are trials with toasted barrels over 500 liters. However, oak barrels can only be used three times, then the wood is drained. When the wood tone ( toast flavor ) should play no role, non-toasted wood barrels of larger volume are used again and again. These can reach a venerable age of many decades and more. The disadvantage of wooden barrels opposite stainless steel tanks is the time-consuming cleaning and difficult temperature control.

As a rule, barrel aging takes place for longer-lived wines. He prepares these optimally on the bottle aging before and has a positive effect on the durability out. In addition, this will stabilize the colour and achieved a taste improvement. Above all, this depends on the associated with barrel removal contact oxygen together, which in contrast to the removal in stainless steel is constantly through the barrel wall pores. This effect is caused by regular racking (Transfer) strengthened, because it gets air into the barrel. In the first phase of development, the barrels are with the bung stored up. An evaporation loss is compensated by regular refilling, which also leads to an air supply. Later, the barrels are turned to the "2 o'clock position" with the bunghole below the wine level. An oxygen uptake promotes the polymerization from anthocyanins and tannins and thus the formation of depot (Sediment).

The filling in the barrel takes place mostly after the alcoholic fermentation, with red wines alternatively also only after conclusion of the malolactic fermentation (but both can already be done in wooden barrels) The length of the extension can be several months to several years. A possible one blend Crying can take place immediately after fermentation or gradually during removal, for example in the course of tapping off. Towards the end of the expansion is an alternative beautiful and / or one filtration instead of. The maturation process in the individual barrels is slightly different. Therefore, an alternative takes place leveling (Mixing together) to achieve a consistent wine quality and bottles deviations to avoid. A micro-oxygenation (Macrooxygenation) can shorten the duration or is a possible alternative to long barrels.

See topic group also under oxidative expansion and reductive expansion, A list of relevant keywords is under the keyword barrel cited. Complete lists of the numerous vinification measures or cellar techniques, as well as the types of wine, sparkling wine and distillate are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,

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