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E 'has been widely demonstrated that the wine, both new and aged, does not contain dissolved oxygen since this combines very quickly. The ability to consume oxygen varies enormously from wine to wine, according to the concentration of some compounds that affect the redox potential and in particular the iron (Fe II) and copper (Cu I), sulfur dioxide and acid ascorbic, ethanol, organic acids (lactic and to a lesser extent tartaric and malic), the ethanal and the combination of the latter with phenolic compounds (monoglucosidici anthocyanins, catechins and procyanidins) as well as the protein polymers (egg albumin). |
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The basic concept is to supply oxygen to the wine anyway and at all times less than that consumed by the wine. Have a barrel, or barrels, that have "worked" for a long time is to continue to use a wooden container whose fibers (the first millimeters) have progressively clogged by the various deposits (bi-tatrati etc.) Until you get to a almost complete impediment acquisition of oxygen with the outside through osmosis. With regeneration means the removal of the wooden surface, inside the barrel, now exhausted and occluded up to the wood again, restoring the outside a smooth, natural and necessary oxygen exchange. |
A - METHOD 1
1) Fill the stem with 20 L of hot water (60-80 ° C) and put the bunghole.
2) Allow the stem to 2h00 on a fund.
3) Turn the stem and let it rest for 2 a.m. on the bottom.
4) Empty the trunk, then rinse with clean water, allow to dry.
B - METHOD 2
1) Fill the stem with 20 L of cold water and put the bung.
2) Allow the stem to 12h00 on a fund.
3) Turn the stem and let it stand for 12h00 on the bottom.
4) Empty the trunk, then rinse with clean water, allow to dry.