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橡木酒桶对于储酒有什么作用?

发布于:2021-01-06 18:02:28  来源:

橡木酒桶虽对某些酒的酒质提高有利.但也不是对所有酒的酒质都会有益。例如白葡萄酒,当人们欣赏其清爽、新鲜的风味时,那么就没有必要桶贮;对伏特加、金酒以及无色的樱桃白兰地等酒,因为它们从蒸馏器中蒸馏出来时酒质已基本定型,因此也没有必要再桶贮,此外,花色繁多的利乔酒类,也同徉不需要桶贮。
Although oak barrel is good for improving the quality of some wines, it is not good for all wines. For example, when people appreciate the refreshing and fresh flavor of white wine, there is no need to store it in barrels. For vodka, gin and colorless cherry brandy, because the quality of the wine is basically set when they are distilled from the distiller, there is no need to store it in barrels. In addition, liquors with various varieties also do not need to be stored in barrels.
橡木桶作为酿酒的非常重要的设备之一,已经存在几百年了。对于像木桶的作用,无非是这样几个方面:
Oak barrel, as one of the most important equipment for wine making, has existed for hundreds of years. For example, the function of wooden barrel is nothing more than the following aspects:
1.作为一个木制容器,橡木桶并非完全密闭的,他含有很多微小的气孔,能够在存储或者发酵的过程中对酒有一些轻微的氧化作用。
1. As a wooden container, oak barrel is not completely closed. It contains many tiny pores, which can slightly oxidize wine during storage or fermentation.
2.用橡木桶对酒进行陈酿的过程中,酒中的杂质自然沉淀,可以通过倒桶程序将其去除,是葡萄酒澄清的一个重要步骤。
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2. In the process of aging wine with oak barrel, the impurities in wine precipitate naturally, which can be removed through the barrel pouring procedure, which is an important step in wine clarification.
3.橡木桶作为发酵容器,具有不锈钢罐所不具备的独特的保温特性。
3. As a fermentation vessel, oak barrel has unique heat preservation characteristics that stainless steel tank does not have.
4.橡木桶,尤其是新的橡木桶,能够赋予葡萄酒一种橡木的香气,通常那是一种香草的香气。
4. Oak barrel, especially new oak barrel, can give wine a kind of oak aroma, usually a kind of vanilla aroma.
木材中的化学物质,大致可分为两类,一类叫做细胞壁物质,包括纤维素、半纤维素、木质素等;另一类为非细胞物质,一般可分为菇类、酚类、糖类、蛋白质类、生物碱类、油脂类以及植物蜡等成分。酒在桶中贮存时,空气会通过橡木细胞进入桶内而使酒吸取氧气,而酒又通过橡木桶向外排出蒸汽,这时酒液就会渗透入细胞壁中,以汲取木材中的成分而改善酒质。由于酒在贮存期中会以蒸汽形式挥发,造成每年损失酒液3-5升,故而酒龄越长,酒的售价越贵。
The chemical substances in wood can be roughly divided into two categories: one is called cell wall substances, including cellulose, hemicellulose, lignin, etc.; the other is non cell substances, which can be generally divided into mushroom, phenol, sugar, protein, alkaloid, oil, plant wax, etc. When the wine is stored in the barrel, the air will enter the barrel through the oak cells to make the wine absorb oxygen, and the wine will exhaust steam through the oak barrel. At this time, the liquor will penetrate into the cell wall to absorb the components in the wood and improve the quality of the wine. As wine will volatilize in the form of steam during the storage period, resulting in an annual loss of 3-5 liters of liquor, the longer the wine age, the more expensive the price of wine.
橡木桶的制造也很有讲究。首先是制桶用的木材,必须是树龄在百年以上的橡木。世界上有很多地方出产橡木,其中包括我国的内蒙古和东北三省,但酿酒专家们一致公认,当以法国干邑地区东面约150公里的林茂山上出产的橡木品质佳,用来贮存白兰地效果。橡木酒桶虽对某些酒的酒质提高有利.但也不是对所有酒的酒质都会有益。例如白葡萄酒,当人们欣赏其清爽、新鲜的风味时,那么就没有必要桶贮;对伏特加、金酒以及无色的樱桃白兰地等酒,因为它们从蒸馏器中蒸馏出来时酒质已基本定型,因此也没有必要再桶贮,此外,花色繁多的利乔酒类,也同徉不需要桶贮。
The manufacture of oak barrels is also very particular. First of all, the wood used for barrel making must be oak trees over 100 years old. Oak is produced in many places in the world, including Inner Mongolia and Northeast China. However, wine experts agree that the quality of oak produced in Linmao mountain, about 150 km east of French cognac, is good and can be used to store brandy. Although oak barrel is good for improving the quality of some wines, it is not good for all wines. For example, when people appreciate the refreshing and fresh flavor of white wine, there is no need to store it in barrels. For vodka, gin and colorless cherry brandy, because the quality of the wine is basically set when they are distilled from the distiller, there is no need to store it in barrels. In addition, liquors with various varieties also do not need to be stored in barrels.
橡木桶作为酿酒的非常重要的设备之一,已经存在几百年了。对于像木桶的作用,无非是这样几个方面:
Oak barrel, as one of the most important equipment for wine making, has existed for hundreds of years. For example, the function of wooden barrel is nothing more than the following aspects:
1.作为一个木制容器,橡木桶并非完全密闭的,他含有很多微小的气孔,能够在存储或者发酵的过程中对酒有一些轻微的氧化作用。
1. As a wooden container, oak barrel is not completely closed. It contains many tiny pores, which can slightly oxidize wine during storage or fermentation.
2.用橡木桶对酒进行陈酿的过程中,酒中的杂质自然沉淀,可以通过倒桶程序将其去除,是葡萄酒澄清的一个重要步骤。
2. In the process of aging wine with oak barrel, the impurities in wine precipitate naturally, which can be removed through the barrel pouring procedure, which is an important step in wine clarification.
3.橡木桶作为发酵容器,具有不锈钢罐所不具备的独特的保温特性。
3. As a fermentation vessel, oak barrel has unique heat preservation characteristics that stainless steel tank does not have.
4.橡木桶,尤其是新的橡木桶,能够赋予葡萄酒一种橡木的香气,通常那是一种香草的香气。
4. Oak barrel, especially new oak barrel, can give wine a kind of oak aroma, usually a kind of vanilla aroma.
木材中的化学物质,大致可分为两类,一类叫做细胞壁物质,包括纤维素、半纤维素、木质素等;另一类为非细胞物质,一般可分为菇类、酚类、糖类、蛋白质类、生物碱类、油脂类以及植物蜡等成分。酒在桶中贮存时,空气会通过橡木细胞进入桶内而使酒吸取氧气,而酒又通过橡木桶向外排出蒸汽,这时酒液就会渗透入细胞壁中,以汲取木材中的成分而改善酒质。由于酒在贮存期中会以蒸汽形式挥发,造成每年损失酒液3-5升,故而酒龄越长,酒的售价越贵。
The chemical substances in wood can be roughly divided into two categories: one is called cell wall substances, including cellulose, hemicellulose, lignin, etc.; the other is non cell substances, which can be generally divided into mushroom, phenol, sugar, protein, alkaloid, oil, plant wax, etc. When the wine is stored in the barrel, the air will enter the barrel through the oak cells to make the wine absorb oxygen, and the wine will exhaust steam through the oak barrel. At this time, the liquor will penetrate into the cell wall to absorb the components in the wood and improve the quality of the wine. As wine will volatilize in the form of steam during the storage period, resulting in an annual loss of 3-5 liters of liquor, the longer the wine age, the more expensive the price of wine.
橡木桶的制造也很有讲究。首先是制桶用的木材,必须是树龄在百年以上的橡木。世界上有很多地方出产橡木,其中包括我国的内蒙古和东北三省,但酿酒专家们一致公认,当以法国干邑地区东面约150公里的林茂山上出产的橡木品质,用来贮存白兰地效果。
The manufacture of oak barrels is also very particular. First of all, the wood used for barrel making must be oak trees over 100 years old. Oak is produced in many places in the world, including Inner Mongolia and Northeast China. However, wine experts agree that the quality of oak produced in Linmao mountain, about 150 km east of French cognac, should be used to store brandy.
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