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　　葡萄酒是有生命的飲料。除了由葡萄制成，受到許多自然和外部因素的影響之外，當(dāng)它們在木桶（另一種有機(jī)材料）中經(jīng)歷一個(gè)階段時(shí)，它們可以完全轉(zhuǎn)變。事實(shí)上，酒桶的影響有很多：它們可以對香氣、風(fēng)味和質(zhì)地產(chǎn)生影響，并促進(jìn)飲料的終結(jié)果發(fā)生巨大變化。想了解這個(gè)過程是如何運(yùn)作的嗎？讀到！

　　Wine is a living beverage. In addition to being made from grapes and influenced by many natural and external factors, they can undergo a complete transformation when they go through a stage in wooden barrels (another organic material). In fact, wine barrels have many effects: they can have an impact on aroma, flavor, and texture, and promote significant changes in the final outcome of the beverage. Do you want to know how this process works? Read to the end!

　　木桶的重要性：葡萄酒如何在木桶中陳釀？在解釋木桶的細(xì)節(jié)之前，了解它們對葡萄酒的影響很重要。從歷史上看，即使在葡萄酒陳釀過程之前，使用木桶也是一種保存方法。幾個(gè)世紀(jì)以來，甚在玻璃瓶出現(xiàn)之前，這些容器就被用來儲(chǔ)存葡萄酒。木桶曾經(jīng)是一種儲(chǔ)存方法，現(xiàn)在是生產(chǎn)者的一種資源。然而，隨著時(shí)間的推移，人們注意到木材對酒的終結(jié)果的影響，如今，生產(chǎn)商使用木桶作為釀酒的資源。

　　The importance of wooden barrels: how to age wine in wooden barrels? Before explaining the details of wooden barrels, it is important to understand their impact on wine. From a historical perspective, even before the aging process of wine, using wooden barrels has been a preservation method. For centuries, even before glass bottles appeared, these containers were used to store wine. Wooden barrels used to be a storage method, but now they are a resource for producers. However, over time, people have noticed the impact of wood on the final outcome of wine, and now producers use wooden barrels as a resource for brewing.

　　酒桶具有三個(gè)主要功能。下面，我們將解釋每一種情況是如何發(fā)生的以及它們在酒中的結(jié)果。

　　Wine barrels have three main functions. Below, we will explain how each situation occurs and their outcomes in alcohol.

　　添加香味和風(fēng)味：當(dāng)葡萄酒放入桶中時(shí)，其酸度會(huì)與木壁接觸。這樣，就會(huì)發(fā)生化學(xué)反應(yīng)，芳香族化合物開始混合和變化。

　　Adding aroma and flavor: When wine is placed in a barrel, its acidity comes into contact with the wood walls. In this way, a chemical reaction will occur, and aromatic compounds will begin to mix and change.

　　在木桶中陳釀產(chǎn)生的常見香氣包括：干果、椰子、香料、煙熏和香草。

　　The most common aromas produced during aging in wooden barrels include dried fruit, coconut, spices, smoky, and vanilla.

　　降低氧合過程的速度：木材是一種多孔材料，即它的延伸部分布滿了小孔。因此，當(dāng)葡萄必須在木桶中陳釀時(shí)，就會(huì)發(fā)生一種稱為葡萄酒微氧化的過程。

　　Reduce the speed of oxygenation process: Wood is a porous material, meaning its extended parts are covered with small pores. Therefore, when grapes must be aged in wooden barrels, a process called wine micro oxidation occurs.

　　在此期間，空氣與環(huán)境進(jìn)行緩慢的交換，當(dāng)氧氣與液體中存在的單寧接觸時(shí)，終會(huì)“軟化”這種物質(zhì)。也就是說，如果之前的葡萄酒有強(qiáng)烈的澀味，那么在陳釀之后，它會(huì)具有更光滑、更柔軟的口感。木桶陳釀對于軟化葡萄酒的單寧關(guān)重要。因此，當(dāng)生產(chǎn)商使用內(nèi)比奧羅、普里米蒂沃、馬爾貝克和赤霞珠單寧葡萄，或者當(dāng)他們打算釀造具有極高陳年潛力和長壽潛力的葡萄酒時(shí)，木桶是生產(chǎn)商的選擇。

　　During this period, the air slowly exchanges with the environment, and when oxygen comes into contact with tannins present in the liquid, it eventually "softens" the substance. That is to say, if the previous wine had a strong astringency, then after aging, it will have a smoother and softer taste. Barrel aging is crucial for softening the tannins in wine. Therefore, when producers use Nebbiolo, Primitivo, Malbec, and Cabernet Sauvignon tannins grapes, or when they intend to produce wines with high aging and longevity potential, wooden barrels are the producers' choice.

　　促進(jìn)代謝反應(yīng)：本主題與蘋果酸乳酸發(fā)酵直接相關(guān)，蘋果酸乳酸發(fā)酵是將蘋果酸轉(zhuǎn)化為乳酸的化學(xué)反應(yīng)。想要賦予葡萄酒更多黃油和奶油質(zhì)感并稍微降低酸度的生產(chǎn)商經(jīng)常使用此過程。這種技術(shù)不僅用于紅葡萄酒，也用于白葡萄酒標(biāo)簽。有時(shí)，生產(chǎn)商只將部分放入桶中，這樣，除了發(fā)酵產(chǎn)生的這些新特性之外，標(biāo)簽也不會(huì)失去其原有的細(xì)微差別，即更具酸性和果味。

　　Promoting metabolic reactions: This topic is directly related to malolactic fermentation, which is a chemical reaction that converts malic acid into lactic acid. Producers who want to give wine more buttery and creamy texture while slightly reducing acidity often use this process. This technology is not only used for red wine, but also for white wine labeling. Sometimes, manufacturers only put a portion into the barrel, so that in addition to the new characteristics produced by fermentation, the label does not lose its original subtle differences, which are more acidic and fruity.

　　酒桶種類：現(xiàn)在我們已經(jīng)解釋了在木桶中陳釀的原理，重要的是要注意所用木材的類型也會(huì)影響葡萄酒的終結(jié)果。常用的是美國橡木和法國橡木，盡管還有其他更罕見的例子，但兩者都有明顯的差異。

　　Types of wine barrels: Now that we have explained the principle of aging in barrels, it is important to note that the type of wood used can also affect the final outcome of the wine. The most commonly used are American oak and French oak, although there are other rarer examples, both have significant differences.

　　美國橡木：美國橡木原產(chǎn)于美國，通常賦予葡萄酒椰子和香草的味道，以及草本蒔蘿的味道。在新世界，它不斷被用來使水果標(biāo)簽更加堅(jiān)固。

　　American Oak: American oak is native to the United States and typically gives wine flavors of coconut and vanilla, as well as a hint of herbal dill. In the new world, it is constantly being used to make fruit labels stronger.

　　法國橡木：當(dāng)我們談?wù)撓鹉就瓣愥剷r(shí)，法國橡木桶是許多釀酒師的夢想。它們比美國的貴得多，但它們在香氣的形成中以更微妙和有機(jī)的方式發(fā)揮作用。此外，法國橡木的多孔性更強(qiáng)，允許更多的氧氣通過，并進(jìn)一步有助于單寧的成熟過程。法國橡木是制造酒桶的主要木材之一。

　　French oak: When we talk about oak barrel aging, French oak barrels are the dream of many winemakers. They are much more expensive than those in the United States, but they play a more subtle and organic role in the formation of aroma. In addition, French oak has stronger porosity, allowing more oxygen to pass through and further aiding in the maturation process of tannins. French oak is one of the main woods used to make wine barrels.

　　一般來說，它更強(qiáng)調(diào)質(zhì)樸的細(xì)微差別，這種木材的香氣包括香草、皮革、煙草、莊園、煙熏和熟食的味道。

　　Generally speaking, it emphasizes the subtle differences of simplicity, and the aroma of this wood includes notes of vanilla, leather, tobacco, estate, smoky, and cooked food.

　　其他類型：一些東歐也有自己的橡木品種，因此用它們來陳釀葡萄酒。的橡木之一是匈牙利橡木，在匈牙利和羅馬尼亞很常見，通常用于更堅(jiān)固的標(biāo)簽。仍然有一些生產(chǎn)商使用不同的木材來尋找他們的葡萄酒的其他特征。例如栗木、金合歡木、伊比利亞橡木和英國橡木。酒桶的其他因素：除了木桶中的陳釀過程和所用木材的類型之外，還有其他因素也會(huì)影響葡萄酒的終結(jié)果。

　　Other types: Some Eastern European countries also have their own oak varieties, so they are used to age wine. One of the most popular oak woods is Hungarian oak, which is common in Hungary and Romania and is typically used for stronger labels. There are still some producers who use different types of wood to find other features of their wines. For example, chestnut wood, acacia wood, Iberian oak, and English oak. Other factors of wine barrels: In addition to the aging process in the barrel and the type of wood used, there are other factors that can also affect the final outcome of wine.

　　桶的烘烤程度

　　The degree of baking of the bucket

　　為了加速某些香氣的產(chǎn)生，木桶在使用前通常會(huì)直接在火中烘烤。這一過程使木材中的天然糖分焦糖化，根據(jù)具體情況，可以產(chǎn)生煙熏、香料甚糖果的香氣。在使用之前，桶的內(nèi)部會(huì)被燒毀。

　　To accelerate the production of certain aromas, wooden barrels are usually baked directly over the fire before use. This process caramelizes the natural sugars in the wood, which can produce smoky, spice, and even candy aromas depending on the specific situation. Before use, the interior of the bucket will be burned.

　　當(dāng)然，并不是所有的酒桶都以相同的方式烘烤，它們暴露在火中的時(shí)間長短可能會(huì)有所不同。一般來說，小桶烘烤分為三個(gè)級(jí)別：輕微：與火接觸多 25 分鐘。它散發(fā)出香草、椰子、焦糖、丁香和肉桂的香氣；中度：接觸火25分鐘以上。除了香草味外，它還能產(chǎn)生蜂蜜、咖啡和可可的香味。重度：在較高溫度下與火接觸25分鐘以上。為葡萄酒帶來咖啡、煙熏、焦糖布丁、糖蜜和太妃糖的香氣。值得記住的是，盡管目的保持不變，但時(shí)間和溫度可能會(huì)根據(jù)制造商的不同而有所不同。也有不經(jīng)過烘烤就使用的桶，稱為“天然”。在這種情況下，除了微氧化過程之外，它們還會(huì)以更微妙的方式干擾葡萄酒，帶來更淡的香氣。

　　Of course, not all wine barrels are baked in the same way, and the length of time they are exposed to fire may vary. Generally speaking, small bucket baking is divided into three levels: mild: maximum 25 minutes of contact with fire. It emits aromas of vanilla, coconut, caramel, cloves, and cinnamon; Moderate: Exposure to fire for more than 25 minutes. In addition to its vanilla flavor, it can also produce aromas of honey, coffee, and cocoa. Severe: Contact with fire for more than 25 minutes at high temperatures. Bring the aroma of coffee, smoke, caramel pudding, molasses, and toffee to wine. It is worth noting that although the purpose remains unchanged, the time and temperature may vary depending on the manufacturer. There are also buckets that are used without baking, called 'natural'. In this case, in addition to the micro oxidation process, they will also interfere with the wine in a more subtle way, bringing a lighter aroma.

　　桶重復(fù)利用：正如我們之前提到的，桶并不是廉價(jià)物品。事實(shí)上，它們的成本很高，也正因?yàn)槿绱?，它們?jīng)常被多次使用。當(dāng)然，隨著時(shí)間的推移，木桶對飲料的風(fēng)味和香氣的干擾會(huì)減少，所以這不是可以多次完成的事情 - 多三到四次。對于釀酒廠來說，將他們的葡萄酒儲(chǔ)存在木桶中是很常見的。在其他情況下，生產(chǎn)商打算強(qiáng)調(diào)葡萄的質(zhì)量，用已經(jīng)使用過的木材進(jìn)行陳釀，只是為了軟化單寧。

　　Bucket reuse: As we mentioned earlier, buckets are not cheap items. In fact, their cost is high, and because of this, they are often used multiple times. Of course, over time, the interference of wooden barrels on the flavor and aroma of beverages will decrease, so this is not something that can be done multiple times - at most three to four times. It is common for wineries to store their high-quality wines in wooden barrels for the first time. In other cases, producers intend to emphasize the quality of grapes by aging them with already used wood, just to soften the tannins.

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