Why are oak barrels subject to baking?
Barrel baking is generally classified into four intensities,
including mild baking, moderate baking, reinforced moderate baking and
high-intensity baking. Baking of barrels include two processes, i.e. broiling
and roasting. The so-called broiling refers to that when the oak barrels are
shaped and before side plates are covered, set fire to the internal oak barrels
and the roaring flames in several meters high rushing out of the barrels give
rise to one layer of charcoal inside the barrels. Such a process endows the
vintage wine in barrels deeper color and heavily smoky flavor. The so-called
roasting refers to that by making use of such heating method as infrared ray,
heat gradually penetrates into the internal cellular elements of barrels. In
such a process, thick charcoal layer can not be formed on the barrel surface,
roasting can bestow cream caramel and flavor of vanilla on vintage wine in
barrels. The baking of barrels is to facilitate harmonious integration of
vintage wine in barrels with smell from barrels so as to boost wine fragrance,
create fine and smooth flavor with special traits.