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Fasseinbrand

See below toasting,

The process was allegedly "invented" by accident in France. Wine producers near the sea used (also) herring kegs from fishermen and tried to remove the undesirable fish smell in the wood by brushing or gouging. When this did not lead to a satisfactory result, the barrels were burned out on the inside. Today, this means the roasting or the barrel penetration of the inner barrel wall Barrels, As a rule, the two barrel bottoms are usually not toasted, as this is very complex. However, this also depends on the barrique manufacturer or on the wishes of the customer (winemaker).

Manufacturing process

Roasting can be done in a variety of ways, for example over an open oak wood fire, using a gas burner or, more recently, with infrared heat. A heat of 200 to 250 ° Celsius is reached. The time and intensity of the fire determined the degree of toasting: 10 to 15 minutes for wines, 15 to 20 minutes for spirits ( cognac. rum. whiskey Etc.). A very strong toasting causes charring and is therefore called charring. The wood is changed to a depth of...

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