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What is Barrel Aging in Wine Making?<\/h2>\n\n\n\n
Barrel aging is a process of aging wine in small, medium, or large-sized bottles after fermentation and before bottling. <\/p>\n\n\n\n
History of Oak Barrels<\/h2>\n\n\n\n
Wine drinking has been documented\nby archaeologists and immortalized in artwork. We know that ancient civilizations stored\ntheir wine in ceramic barrels and pitchers and later in woodEN casks, which\nwere lighter and easier to transport, and didn\u2019t shatter as easily. <\/p>\n\n\n\n
While there was certainly a\npractical explanation for these practices, over time winemakers realized that\naging and storage could affect the aroma, flavor and texture of the wine. And\nnot only. Barrel aging plays an important role in the production of beer and\nspirits like cognac, tequila, and whiskey as well. <\/p>\n\n\n\n
How Long Do Wines Age in Barrels? <\/h2>\n\n\n\n
Wines rest in wooden casks for as little as a few months to many years. It all depends on what style of wine the winemaker is trying to produce.<\/p>\n\n\n\n
\u00c9levage<\/h3>\n\n\n\n
The French term \u00e9levage <\/em>translates to \u201craising\u201d or \u201celevating.\u201d It applies as much to raising a child, as it does to elevating the unique qualities and expression of a wine. It encompasses everything that happen after fermentation and before bottling, including fining, filtering and very often, some form of barrel aging. <\/p>\n\n\n\n
Why do Winemakers Use Barrel Aging?<\/h2>\n\n\n\n
Barrel aging allows for micro-oxidation. Wood is more porous\nthan stainless steel. Micro-oxidation helps mellow out harsher elements of\nwine, like tannin and acidity through chemical changes due to exposure to oxygen.\nA great example of this is malolactic fermentation, which transforms malic acid\ninto lactic acid. The effect is a creamier buttery quality that you in barrel fermented\nand aged Chardonnays<\/li><\/ul>\n\n\n\n
Micro-oxidation enables wine aromas to mature, evolve,\nand develop over time.<\/li><\/ul>\n\n\n\n
Barrel aging adds distinctive aromas and textural\nelements to wine. Just like grapes, wood contains aromatic compounds like\nlactones (which smell creamy), Vanillin, Eugenol, and Isoeugenol which smell\nlike vanilla, spices and cloves respectively. <\/li><\/ul>\n\n\n\n
Wood also contributes tannic structure. Just like the seeds, stems, and skins of grapes, wood contains naturally occurring polyphenolic molecules, or tannoids<\/em>, that create a pulling, drying sensation. Tannins not only act as a natural preservative, they contribute to the body, structure, and balance of the wine and are an important part of wine and food pairing<\/a>.<\/strong><\/li><\/ul>\n\n\n\n