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Barrels and Ageing Wine

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Barrels and Ageing Wine 4/1/2014 Tonight's Lecture Types of Barrels. Barrels & Ageing Costs and benefits of using barrels Types of oak used for barrels How barrels are made Wine 3 Managing wine as it ages Introduction to Enology Alternatives to barrels Cleaning and storing barrels 4/1/2014 1 2 History Barrel Morphology Barrels were first used for wine by the Romans. They were a big improvement over amphorae (Greek) and goat skins, can be built without metal using pegs and split willow Roman funerary hoops. monument in Germany 3 4 Types of Barrels Types of Barrels Chateau Barrels Made for use at the winery, thinner staves, some have willow hoops and a Export Barrels headboard, they are lighter but not as strong, originally made for there is more loss from evaporation while aging. shipping; thicker & stronger wood, can be shaved and stacked easier. 5 Split willow head hoops Head board 6 Barrels & Ageing 1 4/1/2014 Barrel Sizes Shapes of Barrels Most French & American BBLs are 225 Burgundy vs. Bordeaux The same as far as Liters (59 gal.) 65 and 70 gallon are also wine flavor is concerned but have slightly available (Bordeaux length x Burgundy width) different shapes. Burgundy BBLs are shorter Puncheons (hogsheads) are 120 gal. and fatter and usually hold a few liters more Smaller home winemaking BBLs are available (228 vs. 225); Bordeaux are longer and but have a high surface to volume ratio and narrower. oak up the wine very quickly. If you are stacking high use Bordeaux. Bourbon barrels are 52 gal, and should not be It’s difficult to have both types in one stack. used for wine. 7 8 Wooden Tanks Cost Stainless steel (6,500 gallon) = $2.75/gal (can be much more) French Oak $850+/BBL = $14.40/gal Hungarian Oak $650+/BBL = $11.00/gal American Oak $350+/BBL = $5.93/gal Uprights or tanks Ovals or casks Wide variation in cost between coopers. They do not extract as much from the oak due There is no sales tax on barrels; why? to the lower surface to volume ratio. A: They are considered an ingredient. 2500 Gal Tank is 9.3 Gal/ft2 vs. barrel is 2.7 2 Gal/ft . 9 10 Ullage Barrels are non-sterile In addition to the cost of the barrels, there is the expense of ullage, the loss of wine due to Wine is absorbed into the oak pores and evaporation through the wood. inhibits the sterilization of BBLs. Barrels are often repositories of both beneficial and Wood is semi-permeable; water and alcohol harmful microbes such as: Saccharomyces, defuse out faster than air can defuse in. malolactic bacteria, Brettanomyces, and This is shown by the vacuum that develops Acetobacter, which cleaning can reduce but not BBLs are tight bunged. eliminate completely. 11 12 Barrels & Ageing 2 4/1/2014 So, why use them? Benefits of barrel ageing Question? Concentration If they cost more and are more difficult to Aeration work with why are they so popular? Oak flavor Answer: Aging wine in oak can make a strong positive contribution to the flavor and style of a wine. 13 14 Benefits of barrel ageing Benefits of barrel ageing Aeration Concentration Slowly incorporates air (oxygen) into the wine. Concentrates the wine due to evaporation. Color is stabilized from oxidation of free anthocyanins and the condensation of tannins. Tannins soften due to polymerization & precipitation reduces astringency. O2 is also introduced by filling, topping and emptying. 15 16 Benefits of barrel ageing Compounds extracted from oak Oak Flavor Result from: Wine absorbs extractives from oak surface Direct diffusion from wood into wine. including: Transformation of non-volatile compounds Aromatic Compounds Oak lactone (coconut into volatile compounds by yeast and /Band-Aid taste), vanillin, phenyl ketones, furfurals, and volatile phenols, guaiacol and bacteria. eugenol (cloves/cinnamon). Wood Tannins That are soluble in wine contribute to body astringency and bitterness. 17 18 Barrels & Ageing 3 4/1/2014 Compounds extracted from Oak Effects of barrel age on red wine The amount and composition of these Fruity character is diminished. extractable compounds determines the flavor Color goes from blue/purple to ruby red. of the barrel and result from: Wine becomes softer and less tannic as Species of oak polyphenolic compounds polymerize (join Source of the oak (where it was grown) together) and settle out. Coopering methods The wine picks up flavor and aroma compounds from the oak. 19 20 Effects of barrel age on white wine Why Oak? Fruity character is diminished. It meets the requirements for porosity (wont Wine may become slightly more tannic by leak), strength and flavor. absorbing oak tannins. Historically chestnut was also used to make If fermented in oak the wine will take on a barrels. toasty aroma. Acacia is still used today if you want aged The wine picks up flavor and aroma character without oak flavor. Unusually used compounds from the oak. on whites like Viognier and Pinot Blanc. 21 22 Source of oak Trees get their structural support when the Sapwood the cambium conductive vessels in layer and the new wood the heartwood are under the bark this is plugged with intrusions the conductive portion called tyloses, as the of the tree. tree ages, so only heartwood is used for Heartwood older growth rings in the cooperage because it is center of the tree. stronger and less likely to leak. 23 24 Barrels & Ageing 4 4/1/2014 Quercus petraea Quercus robur American Oak European American oak is Oak sourced from White Oak, Q. alba, more dense (BBLs heavier) Quercus petraea or Q. robur in some forests because they have they grow side by side. These species are higher more tyloses, they are in extractable phenols and less woody character, also less likely to leak. so they contribute more to astringency. They grow throughout France and Central Europe. 25 26 American Oak Oregon Oak Barrels are also made Q. alba is from Oregon oak, Q. native to the garryana, has a flavor Eastern U.S. profile that is closer to French oak than American. However, the availability of the wood is limited. 27 28 French Oak forests French If an oak tree grows in rich soil, a warmer Oak forests climate, or has more water it will grow faster and be lose grained. In France, they have graded the different Lose grained oak is more easily and quickly forests by the extracted. If the opposite is true the tree will tightness of the grain grow more slowly and the wood will be tight and found that each grained. is suited for particular The soil of the forest also will affect the types of wine. flavor of the barrel. 29 30 Barrels & Ageing 5 4/1/2014 French Oak forests FOREST GRAIN WINE USE (traditional) Limousin loose Fortified wines and The data in the previous table is generally true, distilled spirits however most people can't taste the difference Nevers average Table wines (Big wines), between the forests (except for Limousin) Brandy (with heavy toast) The difference from tree to tree is so great that Troncais tight Table wines some coopers use a blend of woods from Allier tight Table wines different forests in the center of France for Vosges tightest Table wines greater consistency from barrel to barrel. 31 32 Sustainably Farmed Eastern European Oak Former east block countries such as Hungary, French oak forests Romania and Russia have been producing oak have been farmed barrels for years and a increasing amount of it for hundreds of is finding it way to California. years. Forests are managed so the Priced between American & French Oak they trees produce tall have an attractive value. Under communist and straight rule, construction was mediocre, but they are trunks. now on par with French Oak. 33 34 Eastern European Oak Forests American Oak Forests The different forests of oak in America are also similarly rated; for example, Minnesota Oak is tight grained due to cold climate. PA MN MO VA CA OR 35 36 Barrels & Ageing 6 4/1/2014 French vs. American coopering Coopering (Barrel Making) Originally, American oak barrels were only Coopering methods can have a greater effect on barrel flavors than wood source. mass-produced for the bourbon industry. So winemakers in California had to buy bourbon They include: barrels if they wanted American Oak. Splitting/ As the wine industry grew, by the 1980s, sawing coopers were making American Oak barrels in Drying the French style for use in wine. Bending Now almost all wineries buy only "French Toasting Style" American Oak Barrels. 37 38 Splitting Bourbon Barrels Split vs. quarter sawn. American Oak Split is better for European Oak because it 52 Gallons has fewer tyloses and when the wood cleaves along the grain there are fewer Kiln Dried leaks. Steam Bent Sawn (flat sawn or quarter sawn) exposes No Toasting the wine to more grains and gives more Not Good for wine efficient usage of the wood. Quarter-sawn gives a more intense woody flavor. It Success of Bourbon is reducing allows for more efficient use of the wood. the supply of oak. 39 40 Seasoning/Drying Stave Diagram After harvesting wood is dried from 75% to 15% water content. Open air- drying exposes the wood to rain, which leaches out some of the bitterness and astringency. Air drying takes from 2-3 years. 41 42 Barrels & Ageing 7 4/1/2014 Bending Toasting Caramelizing rather than The wood is heated charring (blistering). to bend it in the Decrease in phenols and curve of the barrel. increase in aromatic Fire bending can compounds.
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