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See below toasting,

The procedure was allegedly "accidentally" invented in France. Wine producers near the sea used (also) herring barrels of fishermen and tried to eliminate the unwanted fish smell in the wood by brushing or shaving. When this did not lead to a satisfactory result, the barrels were burned out inside. Today, this is understood as the roasting or the firing of the inner barrel wall Barrels, In general, the two drum floors are usually not toasted, as this is very expensive. However, this is also dependent on the barrique manufacturer or the wish of the customer (winemaker). The roasting can be done in various ways, for example, over open oak fire, by gas burner or, more recently, with infrared heat. In this case, a heat of up to 200 ° Celsius is reached, the process lasts for each Anröstungsart and degree of roasting 10 to 30 minutes. The wood is changed to a depth of two millimeters (light) to four millimeters (strong). After toasting, the barrique barrel is brought to its final shape. To soften the smoke taste, it is filled with water. The...

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