Wine Production : Vine to Bottle - Vinum Vine

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WINE PRODUCTION
13.1.1 Size of the barrel
The smaller the barrel the greater the surface to volume (wine) ratio
and thus the greater the influence of the oak. A 225 litre barrique
will give 15% more oak products to a wine than a 300 litre barrel.
13.1.2 Type and origin of oak (or any other wood)
American oak is coarser grained than French oak, and the wood is
usually sawn, whilst French oak barrels are made from wood that
is split along the natural grain of the wood. Within France, there is
a distinctive difference in the oak from the various forests: Allier,
Bertagne, Limousin, Nevers, Tronçais, Vosges, etc.
13.1.3 Manufacturing techniques, including
toasting
The techniques used in the coopering of barrels vary from country to
country. Barrels made of American oak but coopered in France are
very different from, and often preferred to, those coopered in the
USA. In the latter stages of manufacture, barrels will be ‘toasted’
to a greater or lesser degree, i.e. the insides, or maybe just the
‘heads’ (ends), will be charred over a small wooden fire. The type of
wood used to fuel the fire will have an impact upon the toasting, and
consequently the wine stored in the barrel.
13.1.4 Amount of time spent in barrel
Historically wines were often kept in barrel until they were required
for shipping – in some instances this might be as long as 10 years.
Nowadays it is exceptional for any wine to be kept for more than
three years in wood. The longer the period, the more oak products
will be absorbed, the more oxygenation, possibly resulting in oxidation.
The barrels will need topping-up shortly after filling and in the early
stages of storage. Initially barrels will be stored with the bunghole
on top, with the bung loosely inserted or with a fermentation lock
in place. Later the barrels may be stored with the sealed bung hole