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葡萄酒在實(shí)木桶中貯存是為了汲取實(shí)木中的芳香物質(zhì)單寧酸等有效成分。不同的實(shí)木桶可提取的有效成分是不一樣的，這主要取決于實(shí)木桶制作工藝中“培烤”的工藝。如果培烤程度不同，即使實(shí)木種類(lèi)、型號一致，貯存出來(lái)的同種葡萄酒的風(fēng)味也會(huì )有較大差異。

Wine is stored in solid wood barrels to extract the aromatic substances such as tannins from solid wood. The effective components that can be extracted from different solid wood barrels are different, which mainly depends on the "baking" process in the production process of solid wood barrels. If the degree of baking is different, even if the types and models of solid wood are the same, the flavor of the same kind of wine stored will be quite different.

人們在實(shí)踐中發(fā)現：經(jīng)過(guò)適度培烤的實(shí)木桶會(huì )賦予葡萄酒更馥郁、更怡人的香氣，經(jīng)其陳釀的葡萄酒口感也更加柔和飽滿(mǎn)。而且，培烤程度不同的實(shí)木桶賦予葡萄酒的滋味也有所不同。一般來(lái)說(shuō)，輕度和中度培烤的實(shí)木，會(huì )賦予葡萄酒一種鮮面包的焦香和怡人的香味。

It has been found in practice that the moderately roasted solid wood barrel will give the wine a more fragrant and pleasant aroma, and the taste of the aged wine will be softer and fuller. Moreover, the taste of wine is different with the different degree of roasting. Generally speaking, light and medium roasted solid wood will give wine a burnt and pleasant aroma of fresh bread.

而過(guò)度培烤的實(shí)木會(huì )使在其中陳釀的葡萄酒產(chǎn)生一種象柴油一樣的味。因此，選擇實(shí)木桶的培烤程度時(shí)一定要結合所釀葡萄酒的風(fēng)格仔細斟酌。

Over baked solid wood will make the wine aged in it produce a taste like diesel oil. Therefore, when choosing the roasting degree of solid wood barrel, we must carefully consider the style of the wine.

確定了合適的實(shí)木桶之后，還要確定葡萄酒的實(shí)木處理方法。葡萄酒實(shí)木處理采取的方法有很多，紅白葡萄酒略有區別。白葡萄酒處理方法是在實(shí)木桶中發(fā)酵，并在酒泥上陳釀；而紅葡萄酒則是在酒精發(fā)酵和蘋(píng)果酸-乳酸發(fā)酵結束，并進(jìn)行簡(jiǎn)單的自然澄清之后再灌入實(shí)木桶中進(jìn)行陳釀。

After determining the appropriate solid wood barrel, we should also determine the solid wood treatment method of wine. There are many methods to deal with wine solid wood, and red and white wine are slightly different. White wine is fermented in solid wood barrel and aged on wine mud; Red wine is aged in solid wood barrels after alcohol fermentation and malic acid lactic acid fermentation, and simple natural clarification.

不銹鋼內膽實(shí)木酒桶廠(chǎng)家認為不管采用哪種方法，要想取得理想的效果，就是加強日常管理。一定要做到控制陳釀的溫度和濕度；避免污染；及時(shí)添桶與攪拌。除此之外，定期品嘗與分析也是非常必要的。因為葡萄酒其實(shí)也是一種“生命體”，在其桶陳期間需要釀酒師的細心呵護和照料。除去保持滿(mǎn)桶儲存外，需要定期地對葡萄酒進(jìn)行品嘗。這樣就可以及時(shí)地發(fā)現問(wèn)題，如霉味、酸敗或其它異味等。還可以準確地預期葡萄酒的成熟日期。

The manufacturer of solid wood wine barrel with stainless steel liner believes that no matter which method is adopted, the daily management should be strengthened to achieve the desired effect. The temperature and humidity of aging must be controlled; Avoid pollution; Add barrels and mix in time. In addition, regular tasting and analysis are also very necessary. Because wine is actually a "living body", it needs the careful care and care of the winemaker during its barrel aging. In addition to keeping the barrel full, wine should be tasted regularly. In this way, problems such as moldy taste, rancidity or other peculiar smell can be found in time. It can also accurately predict the maturity date of the wine.

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