Oak barrel: Difference between revisions

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White American oak is the most commonly used Oak for barrels, though French and Hungarian oak are both high quality and can be used with excellent results.
#REDIRECT [[Barrel]]
 
[[Image: 7gallon.jpg|thumb|right| A 7 gallon oak barrel]]
 
There are three processes that occur when oak barrels are used to age [[spirits]]:
*Evaporation of [[spirits|spirit]] through dry section of barrel
*Leaching of oak chemicals into [[spirits|spirit]]
*Diffusion of [[spirits|spirits]] through barrel
 
 
Although some barrels are new oak, many have been modified somehow:
*[[Charring]]
*Storing of similiar [[spirits|spirits]]
*Storing of dis-similiar [[spirits|spirits]] or [[wine]]
 
 
If you can not store your [[spirits|spirit]] for years in a 55 gallon oak barrel, there are some alternatives which provide a reasonable approximation of barrel [[maturation|aging]]:
*Put oak chips in your [[spirits|spirit]] bottle
*Put charred [[oak chips]] in your bottles to simulate [[Bourbon Whiskey|bourbon]]
*Stopper your bottles with a dry [[cork]] to promote evaporation
*Add [[sherry]] to you spirit
 
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During the maturation process in oak barrels, some of the following chemical changes occur in the [[spirit]]:
 
*[[Maturation_aldehydes|The aldehyde level changes]]
*[[Maturation_color|The color changes]]
*[[Maturation_esters|The concentration of esters changes]]
*[[Maturation_fixed_acidity|The acidity changes]]
*[[Maturation_furfural|The concentration of furfural changes]]
*[[Maturation_fusel_oil|The concentration of fusel oils change]]
*[[Maturation_ph|The pH changes]]
*[[Maturation_solids|The amount of solids change]]
*[[Maturation_proof|The proof changes]]
*[[Maturation_tannins|The concentration of tannins change]]
*[[Maturation_total_acidity|The total acidity changes]]


[[Category:Equipment]]
[[Category:Equipment]]
[[Category:Glossary]]
[[Category:Glossary]]

Latest revision as of 07:22, 4 October 2017

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