The procedure was supposedly "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 internal barrel wall Barrels, In general, the two keg bottoms 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. It reaches a heat of 200 to 250 ° Celsius. The time flags and the 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 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 water drained after some time is quite yellow.
The roasted barrique barrels give the wine at Barrique additional flavorings, The weaker the Anröstungsgrad, the more ingredients are from the Oak wood transferred to the wine. Such wines taste "woody". On the other hand, wines from heavily roasted casks taste more like toast and spices, Some substances are formed in part only by roasting. One of them is phenolaldehyde vanillin that by dismantling lignin arises. Depending on the degree of toasting certain substances are proportionally increased or reduced. For example, with stronger toasting, the lactones (Coconut flavor) rather reduced. In any case, this gives the wine a more or less pronounced unmistakable toast flavor (Wood tone). Strongly toasted barrels can also be one smoky Grade result. A negative aspect of toasting - especially with medium - is the increase in content acetic acid (mostly acetic acid ester) in the wood. There are the following degrees of roasting or toasting levels (see also in the picture above):
Toasting was formerly mainly or almost exclusively at Barrels (225 to 500 liters) applied. In recent years there has been a renaissance of the big wooden barrel, In connection with this, toasting is also offered for large storage barrels. Especially for red wines, the volumes are 1200 ( piece ) and 2,400 liters (double piece) almost exclusively those used with toasting. Due to the significantly larger volume in relation to the surface, toasted large wooden barrels but also for the maturation of certain white wines. In contrast to the classic oak barrels, which are usually disposed of three times after use, the large wooden casks are very well used for economic reasons.
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