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History of the Barrel III: Wine Aging in Barrels

06/09/2011 Winemaking

The aging of wine not only aims to provide the aromatic contribution that everyone seeks and appreciates when buying wine, but also, during the months it spends inside the oak container, the wine undergoes transformation, gaining complexity and stability.

Next, we will explain the essential characteristics of aging. Aging wine in barrels allows for micro-oxygenation through the porosity of the staves. Through this process, we achieve color stabilization and the softening of astringency. Additionally, there will be a precipitation of colloidal particles, mainly coloring matter, giving the wine greater clarity and preventing them from precipitating in the bottle later on.

crianza del vino en barrica

Oak imparts aromas, phenolic compounds, fats, and waxes to the wine, improving its aromatic and gustatory quality. The aromatic range of aging depends on many variables, among which we highlight the botanical and geographic origin of the oak, its grain, the drying system, the degree of toasting of the staves, and the age of the barrel.

The properties it imparts to the wine also depend on the origin of the barrel. French oak barrels provide a greater polymerization of substances. This contributes to the wine's stability, allowing it to last longer and better over time. The aromas are discreet and dry: smoky, balsamic, and spicy, thereby respecting the wine's own aroma. During the barrel's youth, we obtain a greater amount of tannins that contribute to greater astringency and structure in the wine.

American oak barrels have a more intense, expressive, and sweet aromatic range, with notes of exotic fruits such as coconut and vanilla. They have softer tannins, resulting in rounder and easier-to-drink wines.

Both micro-oxygenation and the transfer of substances from the barrel dissipate over time. Due to the depth of toasting of the staves, American oak barrels tend to have a longer lifespan than French oak barrels. The average lifespan of a barrel is estimated to be around 3 to 5 years for French oak and around 5 to 7 years for American oak. After that point, the pores of the staves begin to clog, reducing the contribution and quality of tannins and soluble substances. The barrel may no longer provide all the aromatic nuances, phenolic compounds, fats, and waxes, but it will continue to be a good container for the evolution and preservation of the wine.

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