Шарап жасаудағы бөшкелердің ролі

Barrel used in wine making

Oak is used in winemaking to vary the color, flavor, tannin profile and texture of wine. It can be introduced in the form of a barrel during the fermentation or aging periods, or as free floating chips or staves added to wine fermented in a vessel like stainless steel. Oak barrels can impart other qualities to wine through evaporation and low level exposure to oxygen.

In early wine history, the amphora was the vessel of choice for the storage and transportation of wine. Due to the perishable nature of wood material it is difficult to trace the usage of barrels in history. The Greek historian Herodotus noted that ancient Mesopotamians used barrels made of palm wood to transport wine along the Euphrates. Palm is a difficult material to bend and fashion into barrels, however, and wine merchants in different regions experimented with different wood styles to find a better wood source. The use of oak has been prevalent in winemaking for at least two millennia, first coming into widespread use during the time of the Roman Empire. In time, winemakers discovered that beyond just storage convenience, wine kept in oak barrels took on properties that improved it by making it softer and, in some cases, better tasting.

The porous nature of an oak barrel allows evaporation and oxygenation to occur in wine but typically not at levels that would cause oxidation or spoilage. The typical 59 gallon (225 liter) barrel can lose anywhere from 51/2 to 61/2 gallons (21 to 25 liters) (of mostly alcohol and water) in a year through evaporation. This allows the wine to concentrate its flavor and aroma compounds. Small amounts of oxygen are allowed to pass through the barrel and act as a softening agent upon the wine's tannins. The hydrolyzable tannins present in wood, known as ellagitannins, are derived from lignin structures in the wood. They help protect the wine from oxidation and reduction. Characteristics of white wines fermented in oak include a pale color and extra silky texture. White wines fermented in steel and matured in oak will have a darker coloring due to heavy phenolic compounds still present. Flavor notes commonly used to describe wines exposed to oak include caramel, cream, smoke, spice and vanilla. Chardonnay is a varietal with very distinct flavor profiles when fermented in oak, which include coconut, cinnamon and cloves notes. The "toastiness" of the barrel can bring out varying degrees of mocha and toffee notes in red wine. It is a common misconception that oak imparts butter flavors to wine. The butter flavors come from lactic acid, naturally present in the wine, converted during malolactic fermentation to diacetyl. This process reverses itself, although the addition of sulfur dioxide prevents this, and the diacetyl remains. Wines can be barrel fermented in oak or placed in oak after fermentation for a period of aging or maturation. Wine matured in oak receives more oak flavors and properties than wine fermented in oak because yeast cells present in fermentation interact with and "latch on" to oak components. When dead yeast cells are removed as lees some oak properties go with them. The length of time a wine spends in the barrel is dependent on the varietal and finished style the winemaker desires. The majority of oak flavoring is imparted in the first few months the wine is in contact with oak, while longer term exposure adds light barrel aeration, which helps precipitate phenolic compounds and quickens the aging process. Italian winemakers have had a long history of using Slavonian oak from the Quercus robur which is known for its tight grain, low aromatics and medium level tannins. Slavonian oak tends to be used in larger barrel sizes (with less surface area relative to volume) with the same barrels reused for many more years before replacement. Prior to the Russian Revolution, Quercus petraea oak from Hungary was the most highly sought after wood for French winemaking. The trees in the Hungarian Zemplén Mountains grow more slowly and smaller in the volcanic soil, creating fine tight grain which sequentially lends itself to a very delicate extraction. The hemicellulose in the Hungarian oak breaks down more easily, and conveys an exceptional selection of toasted, vanilla, sugary, woody, spicy and caramel like flavors – imparting these aromas with less intensity, and more slowly than American or French oak. Many winemakers favor the softer, smoother, creamier texture that Hungarian oak offers their wines. French winemakers preferred to use Hungarian barrels until the early 20th century, then – because of world wars, supply cut – the French wine industry was forced to find its own source in France, similar to the unique quality, legendary Hungarian Zemplén oak. However, after the fall of the Iron Curtain, the cooperages from France again became major consumers of the exclusive Quercus petraea/Sessile Hungarian Oak trees originating in the Zemplén Mountain Forest. Canadian wineries have been experimenting with the use of Canadian oak, which proponents describe as a middle ground between American and French oak even though it is the same species as American oak. Oak trees are typically between 80–120 years old prior to harvesting with the ideal conditions being a cool climate in a dense forest region that gives the trees opportunity to mature slowly and develop a tighter grain. Typically one tree can provide enough wood for two barrels. The trees are typically harvested in the winter months when there is less sap in the trunk.

American oak tends to be more intensely flavored than French oak with more sweet and vanilla overtones due to the American oak having two to four times as many lactones. as well as the south of France. New barrels impart more flavors than do previously used barrels. Over time many of the oak properties get "leached" out of the barrel with layers of natural deposits left from the wine building up on the wood to where after 3 to 5 vintages there may be little or no oak flavors imparted on the wine. Due to the expense of barrels, several techniques have been devised in an attempt to save money. One is to shave the inside of used barrels and insert new thin inner staves that have been toasted.

Barrels are constructed in cooperages. The traditional method of European coopers has been to hand split the oak into staves (or strips) along the grain. After the oak is split, it is allowed to "season" or dry outdoors while exposed to the elements. This process can take anywhere from 10 to 36 months during which time the harshest tannins from the wood are leached out. These tannins are visible as dark gray and black residue left on the ground once the staves are removed. The longer the wood is allowed to season the softer the potential wine stored in the barrels may be but this can add substantially to the cost of the barrel. In some American cooperage the wood is dried in a kiln instead of outdoor seasoning. While this method is much faster, it does not soften the tannins quite as much as outdoor seasoning. The staves are then heated, traditionally over an open fire, and, when pliable, are bent into the desired shape of the barrel and held together with iron rings. Instead of fire, a cooper may use steam to heat up the staves but this tends to impart less "toastiness" and complexity to the resulting wine. Following the traditional, hand worked style, a cooper is typically able to construct one barrel in a day's time. Winemakers can order barrels with the wood on the inside of the barrel having been lightly charred or toasted with fire, medium toasted, or heavily toasted.

Although oak barrels have long been used by winemakers, many wineries now use oak wood chips for aging wine more quickly and also adding desired woody aromas along with vanilla flavors. Oak chips can be added during fermentation or during aging. In the latter case, they are generally placed into fabric sacks and placed into the aging wine. The diversity of chips available gives winemakers numerous options. Oak chips have the benefit of imparting intense oak flavoring in a matter of weeks while traditional oak barrels would need a year or more to convey similar intensity. Critics claim that the oak flavoring from chips tend to be one dimensional and skewed towards the vanilla extract with the wines still lacking some of the physical benefits that barrel oak imparts. Prior to 2006, the practice of using oak chips was outlawed in the European Union. In 1999, the Bordeaux court of appeals fined four wineries, including third growth Chateau Giscours, over $13,000 USD for the use of oak chips in their wine.

Throughout history other wood types, including chestnut, pine, redwood, and black locust, have been used in crafting winemaking vessels, particularly large fermentation vats. However none of these wood types possess the compatibility with wine that oak has demonstrated in combining its water tight, yet slightly porous, storage capabilities with the unique flavor and texture characteristic that it can impart to the wine that it is in contact with. Chestnut is very high in tannins and is too porous as a storage barrel and must be coated with paraffin to prevent excessive wine loss through evaporation. Redwood is too rigid to bend into the smaller barrel shapes and imparts an unpleasant flavor. Black Locust imparts a yellow tint to the wine. Other hardwoods like apple and cherry wood have an off putting smell. Austrian winemakers have a history of using black locust barrels. Historically, chestnut was used by Beaujolais, Italian and Portuguese wine makers. Some Rhône winemakers still use paraffin coated chestnut barrels but the coating minimizes any effect from the wood making its function similar to a neutral concrete vessel. In Chile there are traditions for using barrels made of rauli wood but it is beginning to fall out of favor due to the musky scent it imparts on wine.