Topic
Barrel
About: Barrel is a research topic. Over the lifetime, 57 publications have been published within this topic receiving 487 citations.
Papers published on a yearly basis
Papers
Journal Article•
TL;DR: This paper showed that the formation of acetaldehyde, acetic acid, and ethyl acetate originates in the distillate, while ethanol lignin, aromatic aldehydes, sugars and some acetic acids are reaction products of the distillation and wood components.
Abstract: Studies of the chemical mechanisms involved in the maturation of whiskey showed that the formation of acetaldehyde, acetic acid, and ethyl acetate originates in the distillate, while ethanol lignin, aromatic aldehydes, sugars and some acetic acid are reaction products of the distillate and wood components. Storage conditions affect these reactions. For example, barrel wood is more reactive when a barrel is charred, causing a higher congener level in the product of the first filling than that of a comparable filling in an uncharred barrel. As the barrel is reused, the product congener level approaches that of the uncharred barrel. The effect of recharring the barrels on congener formation is also discussed. The entry proof also affects the levels of congeners present in the final product. As the entry proof increases, those congeners that originate from barrel components decrease. Warehouse temperatures are directly related to the rate these congeners are formed. The implication of these relationships on the maturation of whiskey is discussed.
156 citations
TL;DR: The observed arrangement of the strands, and the extent of the twist and coiling of the beta-sheets, are very close to those calculated from the (n, S) values for the barrel, demonstrating the validity of these principles.
143 citations
TL;DR: The present review details the main factors affecting the gas exchange capacity of the Barrel, such as the pressure drop generated within the barrel, the formation of a headspace, the effect of wood anatomy, the different oxygen entry routes, and the role of wood moisture content and soluble ellagitannins.
Abstract: We review the role of the oak barrel as an active vessel for wine maturation We present a historical background to highlight that previously established aspects of processes occurring with wine inside the oak barrel are still without confirmation We argue that recently published new findings on the topic are determining factors in defining the manner in which the oak barrel works with wine Several studies have been published reviewing how the wine barrel functions as an active vessel that releases chemical compounds into the wine, improving its physical, chemical, and sensory properties Nevertheless, there are hardly any studies that describe how a wine barrel functions as an active vessel The present review details the main factors affecting the gas exchange capacity of the barrel, such as the pressure drop generated within the barrel, the formation of a headspace, the effect of wood anatomy, the different oxygen entry routes, the role of wood moisture content and soluble ellagitannins, and the effect of barrel toasting on cooperage Finally, a hypothesis is proposed regarding the function of the barrel as an active vessel, which determines the manner in which it interacts with the wine that it contains during aging
72 citations
Patent•
18 Nov 1994
TL;DR: In this paper, an open wine barrel is placed on a barrel rotator stand and positioned into a planer-cutter apparatus, and a horizontal screw advances the cutter into the barrel, cutting a swath the length of the barrel stave.
Abstract: A method and apparatus for reconditioning wood wine barrels. An open wine barrel is placed on a barrel rotator stand and positioned into a planer-cutter apparatus. Cutting parameters are set, and a horizontal screw advances the cutter into the barrel, cutting a swath the length of the barrel stave. The cutting process is repeated through the number of passes required. The barrel is dried, placed on a toasting rotator stand, and positioned under a toaster so that the toaster elements are inside the barrel. An expansion mechanism places the toaster elements adjacent the barrel interior surface, and the barrel ends are closed. After toasting, the expansion assembly is retracted and the barrel is removed. The barrel heads are run through a planer, dried, and sanded, and placed in a head toaster. The head toaster doors swing closed placing the heads adjacent oscillating firebars.
30 citations
Patent•
[...]
3 Mar 2003
TL;DR: In this paper, a method of reclaiming non-wine affected oak wood from a stave removed from a wine barrel or cask is described, where the wine affected wood is removed by sawing, and the remaining wood is sawn into battens, dressed, straightened and toasted.
Abstract: A method of reclaiming non-wine affected oak wood from a stave removed from a wine barrel or cask. The wine affected wood is removed as by sawing, the remaining non-wine affected wood is sawn into battens, dressed, straightened and toasted. The reclaimed oak battens can then be immersed in wine.
22 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2021 | 1 |
| 2020 | 1 |
| 2019 | 4 |
| 2018 | 6 |
| 2017 | 5 |
| 2016 | 3 |