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Topic: Aging barrel


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  Aging barrel - Wikipedia, the free encyclopedia
An aging barrel is a barrel used to age wine or distilled spirits such as whiskey, brandy, or rum.
Specialty beers are also sometimes aged in barrels which were previously used in aging harder spirits, thus imparting characteristic and distinctive flavors to the beer; lambic beers are aged in used wine barrels.
Barrels used for aging are typically made of oak, but chestnut and redwood are not unknown.
en.wikipedia.org /wiki/Aging_barrel   (429 words)

  
 Barrel (storage) - Open Encyclopedia   (Site not responding. Last check: 2007-10-08)
The Romans began to use barrels in the 3rd century AD, as a result of their commercial and military contacts with the Gauls, who had been making barrels for several centuries.
Barrels slowly lost their importance in the 20th century, with the introduction of pallet based logistics.
Barrels are used for the storage of liquids, to ferment wine, and to age wine (notably brandy, sherry, and port) and whiskey.
open-encyclopedia.com /Keg   (321 words)

  
 Aging - Encyclopedia.WorldSearch   (Site not responding. Last check: 2007-10-08)
Age is usually, but wholly arbitrarily, measured in years and a person's birthday is often an important event.
The issues of an ageing population in which the average age of a society is increasing is an important issue in many nations of the world.
Organismal aging is generally characterized by the declining ability to respond to stress, increasing homeostatic imbalance and increased risk of disease.
encyclopedia.worldsearch.com /aging.htm   (1027 words)

  
 * Barrel - (Wine): Definition
Barrel Ageing The maturation of wine in a wood or stainless steel barrel.
The type of barrel, size of barrel, where the barrel originated, and the age of the barrel all have an effect on the flavor and clarity of the wine being aged.
barrel ageing or barrel maturation -keeping a wine in cask between fermentation and bottling so that it stabilises naturally in the presence of small amounts of air and also absorbs some flavour and...
en.mimi.hu /wine/barrel.html   (1716 words)

  
 Duplin Winery - Glossary A-B   (Site not responding. Last check: 2007-10-08)
Translated "aging on the lees," and often referred to as "yeast contact." Wine is aged in the barrel with the yeast retained, rather than being clarified before aging.
Aging on the lees increases the complexity and creaminess of the wine.
Barrel character varies by the origin or forest of the wood, coopering techniques including toasting and length of oak aging, and the age of the barrel.
www.duplinwinery.com /pages/glossary.htm   (355 words)

  
 How wines age and improve with time   (Site not responding. Last check: 2007-10-08)
Thus, stave thickness, the wood the staves are made from, whether the staves are encrusted with tartrate crystals, the barrel capacity, whether the barrel stands in a draft, and whether the wine is racked from one barrel to another are all important factors.
Tannins are the main preservatives in red wines, and during bottle aging the tannins react with pigments and acids to form new compounds, some of which absorb back into the wine to alter its taste, whereas others settle to the bottom as sediment.
Their growth in the fermentation barrel can also be inhibited by using ion-exchange resins in the barrel to replace potassium ions in solution with sodium ions.
members.aol.com /bellavue/aging.html   (1941 words)

  
 Read about Aging barrel at WorldVillage Encyclopedia. Research Aging barrel and learn about Aging barrel here!   (Site not responding. Last check: 2007-10-08)
An aging barrel is a barrel used to age
Specialty beers are also sometimes aged in barrels which were previously used in aging harder spirits, thus imparting characteristic and distinctive flavors to the beer;
Wine aged in small new oak barrels takes on some of the compounds in the barrel, such as vanillin and wood tannins.
encyclopedia.worldvillage.com /s/b/Aging_barrel   (390 words)

  
 Aging barrel -- Facts, Info, and Encyclopedia article   (Site not responding. Last check: 2007-10-08)
Most wines are topped up from other barrels to prevent significant oxidation, although others such as (Click link for more info and facts about vin jaune) vin jaune are not.
The presence of these compounds is dependent on many factors, including the place of origin, how the (One of several thin slats of wood forming the sides of a barrel or bucket) staves were cut and dried, and degree of "toast" applied during manufacture.
Barrels used for aging are typically made of oak, but (Any of several attractive deciduous trees yellow-brown in autumn; yield a hard wood and edible nuts in a prickly bur) chestnut and (The soft reddish wood of either of two species of sequoia trees) redwood are not unknown.
www.absoluteastronomy.com /encyclopedia/A/Ag/Aging_barrel.htm   (281 words)

  
 feature - WineMaker Magazine: Wooden it be Lovely?
Barrel aging is one of the common denominators in wines that reach beyond the ordinary.
Barrels have been around almost as long as winemaking has; Caeser Augustus recorded their use as early as 50 B.C. The alternative for early winemakers, the earthenware amphora, was heavier, harder to store, difficult to seal, and more breakable than a wooden barrel.
Barrels begin life as a white wine barrel, then after several uses are converted to a red wine barrel, with correspondingly longer contact time, then finish life as a sherry butt.
www.winemakermag.com /feature/111.html   (4269 words)

  
 Aging barrel
-barrels-at-the- barrels at the Jack Daniel's distillery">Whiskey barrels at the Jack Daniel's distillery Barrels for aging -in- in Napa Valley">wine in Napa Valley An aging barrel is a barrel used to age wine or distilled spiritss such as whiskey, brandy, or rum.
In the 1st century, Pliny the Elder described how aging barrels were used by wine producers from the Alps.
Barrels of -contributed-to-a- contributed to a Shinto shrine in Japan">sake contributed to a Shinto shrine in Japan When a wine or whiskey/whisky ages in a barrel, small amounts of oxygen are introduced as the barrel lets some air in (compare to microoxygenation where oxygen is deliberately added).
www.kiwipedia.com /en/aging-barrel.html   (442 words)

  
 Aging in the barrel
The Bordeaux barrel, holding 225 liters, is a small recipient in which the wine precipitates the "lies" or dregs to the bottom with greater ease than with a larger volume.
In the barrel the air penetrates by minuscule quantities between the pieces of wood.
The aging of wine in barrel must be very closely controlled in order to define with the greatest precision the exact moment when it is ready for bottling.
haut-brion.com /home/en/chais/aging.php   (340 words)

  
 Woodbridge Vintage Barrel Chips Food and Wine Guide   (Site not responding. Last check: 2007-10-08)
As the wine resides in the barrel, particles drop to the bottom of the barrel clarifying the wine.
Aged in French Oak barrels, this wine is crisp and slightly spicy.
Aged in French Oak barrels, the classic cassis and berry flavors are enhanced by light Oak nuances.
www.woodbridgechips.com /wineguide.html   (2090 words)

  
 Duplin Winery - Glossary T-Z   (Site not responding. Last check: 2007-10-08)
This impacts the flavor and aromatic characteristics of the wine during barrel aging.
During barrel aging, some water and alcohol evaporate, concentrating the wine slightly and creating an airspace in the barrel.
The breakdown of yeast during aging on the lees, in which compounds are released that heighten the sensory qualities of the wine and increase its complexity.
www.duplinwinery.com /pages/glossary6.htm   (230 words)

  
 Wine - Wikipedia, the free encyclopedia
Conversely, wines such as White Zinfandel, which don't age well, are made to be drunk immediately and are not labeled with a vintage year.
Aging barrel: A barrel used to age wine or distilled spirits.
Barrel: A hollow cylindrical container, traditionally made of wood staves, used for fermenting and aging wine.
en.wikipedia.org /wiki/Wine   (4616 words)

  
 Aging barrel   (Site not responding. Last check: 2007-10-08)
When a wine or whiskey ages in a barrel, small amounts of oxygen are introduced, aprocess known as microoxygenation.
In an environment with 100% relative humidity, very little water evaporates and so most of the loss is alcohol, a useful trickif one has a wine with very high proof.
The presenceof these compounds is dependent on many factors, including the place of origin, how the staves were cut and dried, and degree of "toast" applied during manufacture.
www.therfcc.org /aging-barrel-74480.html   (238 words)

  
 Williamsburg Winery Ltd. Viticulture   (Site not responding. Last check: 2007-10-08)
Fermentation & Barrel Aging - Lighter bodied, and fruity wines are fermented and aged in stainless steel tanks rather that oak barrels.
Barrel Aging -The Williamsburg Winery makes use of some 1200 oak barrels for the fermentation and aging of the Chardonnays and red wines, making this the largest barrel cellar in Virginia.
The winemaker has been experimenting with other sources of oak barrels for the Chardonnays, and has found the most interesting alternative to French oak barrels to be Virginia oak barrels.
www.williamsburgwinery.com /pages/viticlt4.htm   (231 words)

  
 Aging barrel
An aging barrel is a barrel used to age wine or whiskey.
When a wine or whiskey ages in a barrel, small amounts of oxygen are introduced, a process known as microoxygenation.
To retain the desired measure of oak influence, a winery will replace a certain percentage of its barrels every year, although this can vary from 5 to 200 percent.
www.brainyencyclopedia.com /encyclopedia/a/ag/aging_barrel.html   (273 words)

  
 Oak Aging and Wine (Part 1)
If the practice of using wooden barrels for wine storage had not been common throughout the long period of years when wooden barrels were the only practical containers for wine, it is highly unlikely that today’s vintners would ever have thought of adding the dimensions of oak flavor to their wines.
Through a program of topping the wine (filling up the barrel) while it is in the barrel and racking the wine from barrel to barrel to clarify it, just enough oxygen is introduced to the wine to have these beneficial effects over a period of many months.
Your barrel has arrived with its bung hole (opening in the side for the wine to be moved in and out) sealed by a wooden bung and a piece of burlap.
www.beekmanwine.com /prevtopah.htm   (3293 words)

  
 Forbes Signature Wine Newsletter   (Site not responding. Last check: 2007-10-08)
In terms of aging, the two biggest contributors to a wine’s ultimate flavor are aging in the barrel, followed by aging in the bottle.
Barrel aging can impart strong flavors depending on a number of factors: the type of wood (typically French or American oak), the age of the barrels, and how many times they’ve been used.
The process of barrel aging “uses up” the barrel’s flavor imparting ability, so that by the fourth aging, to achieve an equivalent level of “oakiness” the cellar master may need to double or triple the amount of aging time.
www.bighornwines.com /newsletter/NL_askbill.asp   (2917 words)

  
 LA Daily News - LA Wineline   (Site not responding. Last check: 2007-10-08)
Utilizing wood to age wine is complicated as it must communicate a good taste, without allowing oozing; it must be resistant, but have a certain suppleness to allow the working (bending) of the wood while communicating some of its tannins.
The choice of wine for aging must be taken into account because it is not the barrel that will determine the final quality of the wine.
The fine grain is often preferable after some months of aging, then one notices that the coarse grain is preferable for the same geographical origin, the lowest appreciation is caused by excess woodiness which is accompanied by slight bitterness and dryness in the finish.
www2.dailynews.com /wineline/ci_2829119   (1249 words)

  
 [No title]
Charred barrel aging is said to impart the characteristic vanilla and caramel flavor of Bourbon.
Since all of the aging mechanisms are influenced to a different degree by variations in barrel size, it follows that there must be one single optimum size, one ideal surface-to- volume ratio which establishes the best balance of the wine and which most perfectly favors and develops the character of the wine during aging.
The process of aging is very complex, involving evaporation of some of the pungent volatile components, reaction of the rum with the oak wood and perhaps even the absorption of oxygen through the barrel to convert some of the alcohol to aromatic esters.
homedistiller.org /aging.htm   (10581 words)

  
 Whitman Cellars - Wine Facts: Glossary
Aging Sur Lie: Translated "aging on the lees," and often referred to as "yeast contact." Wine is aged in the barrel with the yeast retained, rather than being clarified before aging.
Barrel Aging: The process of holding wine in oak containers to allow flavor and aromatic compounds to mature and change beneficially.
Barrel Character: The flavor and aromatic compounds an oak barrel contributes to the wine.
www.whitmancellars.com /wine_facts/glossary.html   (369 words)

  
 Barrel Fermentation and Barrel Aging - Food Reference Beverage Facts
Some barrel manufacturers now incorporate staves from different countries in one barrel and the results are reportedly satisfactory.
Barrel makers, however, have been building them for whiskey aging and lack the expertise in manufacture of wine barrel.
Barrel aging requires judicious control and strict supervision to obtain best results.
www.foodreference.com /html/artbarrels.html   (1032 words)

  
 Over a barrel / The art of making the containers for aging wine is expanding from France to Napa, Sonoma
Winemakers today trace their the characteristics of their barrels to the forests of France, Hungary and Russia to make sure they are getting the best wood that is seasoned, cured and aged the right way, then shaped into barrels and "toasted" by highly skilled coopers.
Natural clarification of wine occurs when barrels are resting on their sides and the sediment from wine settles in the bulge of the barrel.
The barrel is then toasted on the inside for 30 to 50 minutes over an oak fire to a customer's specifications: There are "light," "medium," "medium- plus" and "heavy" toast levels.
www.sfgate.com /cgi-bin/article.cgi?f=/c/a/2002/06/28/NB197429.DTL   (1210 words)

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