Oak barrels are one of the most fascinating and renowned oak barrel products. Oak barrels have been used for over a thousand years to store wine, beer, vinegar, and other types of liquids.
The oak that is used for these oak barrels needs to be at least 20-years old before it can be harvested from the oak tree and turned into oak barrel products. There are several top-rated brands such as Bochart makes wine barrels that leverage its customers in every possible way.
This article will cover everything you need to know about how oak barrels are made in order to get started with this craft!
Easy & Simple Processes To Make Oak Barrels
The first step in the process of manufacturing oak barrels is leaching, or removing the harshest tannins from the wood. Once staves have been removed, black and gray residue appear on the ground where it’s allowed to dry outside for between 10 months and three years.
This season time increases production costs but softens wine that’s stored inside these barrels; kiln drying works faster than leaving them outdoors over a span of 3-years
The next step in the creation of oak barrels is to bend them into shape after making sure they’re pliable. Iron rings are then used to hold them together. The staves can be heated by steam instead of fire, although this results in a less complex and toastier wine flavor profile compared with open-fire heating methods.
A cooper can typically make one barrel per day using traditional techniques like these ones that we’ve described here!
Things That Are Included In The Manufacturing Of Oak Barrels
1 – Add Barrel Heads
Quality control is always important, but especially after toasting. After the barrels are finished and ready for their next step in production, they go through another round of quality testing before being capped with a new barrel head made from American oak tree bark that is held together by pressure instead of glue!
2 – Hooping Is Like Life Saving
Before the new hoops are applied, sanding is done on the outside of the barrel to create a smooth surface. After this process, it’s easy for final hoops to be hammered and nailed in place.
3 – Give The Barrels Final Touching To Ensure Quality
After removing the temporary hoops, a smooth and pristine finish is created by sanding down the barrel. Then final new hoops are hammered into place before being secured with nails around it to make sure that they do not fall off again.
Does The Oak Barrel Improves The Taste Of Wine?
Oak, the wood of certain trees in a genus that includes several varieties of tree native to Asia and Europe, offers three major contributions to wine.
These are adding flavor compounds like vanilla clove smoke coconut; allowing slow ingress or oxygen which makes wines taste smoother without tasting astringent; providing a suitable environment for metabolic reactions (specifically Malolactic Fermentation) making it creamier than before with less bite.
Oak provides three major contributions to wine: adding flavor compounds- including aromas of vanilla, clove, smoke and coconut; slow ingress of oxygen – a process which makes wines taste smoother and less astringent; providing suitable environment for certain metabolic reactions to occur (specifically Malolactic Fermentation)–which can make the flavors creamier.