葡萄酒是有生命的饮料。除了由葡萄制成，受到许多自然和外部因素的影响之外，当它们在木桶（另一种有机材料）中经历一个阶段时，它们可以完全转变。事实上，酒桶的影响有很多：它们可以对香气、风味和质地产生影响，并促进饮料的终结果发生巨大变化。想了解这个过程是如何运作的吗？读到！

　　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陈酿？在解释木桶的细节之前，了解它们对葡萄酒的影响很重要。从历史上看，即使在葡萄酒陈酿过程之前，使用木桶也是一种保存方法。几个世纪以来，甚在玻璃瓶出现之前，这些容器就被用来储存葡萄酒。木桶曾经是一种储存方法，现在是生产者的一种资源。然而，随着时间的推移，人们注意到木材对酒的终结果的影响，如今，生产商使用木桶作为酿酒的资源。

　　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.

　　酒桶具有三个主要功能。下面，我们将解释每一种情况是如何发生的以及它们在酒中的结果。

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

　　添加香味和风味：当葡萄酒放入桶中时，其酸度会与木壁接触。这样，就会发生化学反应，芳香族化合物开始混合和变化。

　　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.

　　在木桶中陈酿产生的常见香气包括：干果、椰子、香料、烟熏和香草。

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

　　降低氧合过程的速度：木材是一种多孔材料，即它的延伸部分布满了小孔。因此，当葡萄必须在木桶中陈酿时，就会发生一种称为葡萄酒微氧化的过程。

　　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.

　　在此期间，空气与环境进行缓慢的交换，当氧气与液体中存在的单宁接触时，终会“软化”这种物质。也就是说，如果之前的葡萄酒有强烈的涩味，那么在陈酿之后，它会具有更光滑、更柔软的口感。木桶陈酿对于软化葡萄酒的单宁关重要。因此，当生产商使用内比奥罗、普里米蒂沃、马尔贝克和赤霞珠单宁葡萄，或者当他们打算酿造具有极高陈年潜力和长寿潜力的葡萄酒时，木桶是生产商的选择。

　　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.

　　促进代谢反应：本主题与苹果酸乳酸发酵直接相关，苹果酸乳酸发酵是将苹果酸转化为乳酸的化学反应。想要赋予葡萄酒更多黄油和奶油质感并稍微降低酸度的生产商经常使用此过程。这种技术不仅用于红葡萄酒，也用于白葡萄酒标签。有时，生产商只将部分放入桶中，这样，除了发酵产生的这些新特性之外，标签也不会失去其原有的细微差别，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.

　　酒桶种类：现在我们已经解释了在木桶中陈酿的原理，重要的是要注意所用木材的类型也会影响葡萄酒的终结果。常用的是美国橡木和法国橡木，尽管还有其他更罕见的例子，但两者都有明显的差异。

　　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.

　　美国橡木：美国橡木原产于美国，通常赋予葡萄酒椰子和香草的味道，以及草本莳萝的味道。在新世界，它不断被用来使水果标签更加坚固。

　　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.

　　法国橡木：当我们谈论橡木桶陈酿时，法国橡木桶是许多酿酒师的梦想。它们比美国的贵得多，但它们在香气的形成中以更微妙和有机的方式发挥作用。此外，法国橡木的多孔性更强，允许更多的氧气通过，并进一步有助于单宁的成熟过程。法国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.

　　一般来说，它更强调质朴的细微差别，这种木材的香气包括香草、皮革、烟草、庄园、烟熏和熟食的味道。

　　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.

　　其他类型：一些东欧也有自己的橡木品种，因此用它们来陈酿葡萄酒。的橡木之一是匈牙利橡木，在匈牙利和罗马尼亚很常见，通常用于更坚固的标签。仍然有一些生产商使用不同的木材来寻找他们的葡萄酒的其他特征。例如栗木、金合欢木、伊比利亚橡木和英国橡木。酒桶的其他因素：除了木桶中的陈酿过程和所用木材的类型之外，还有其他因素也会影响葡萄酒的终结果。

　　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

　　为了加速某些香气的产生，木桶在使用前通常会直接在火中烘烤。这一过程使木材中的天然糖分焦糖化，根据具体情况，可以产生烟熏、香料甚糖果的香气。在使用之前，桶的内部会被烧毁。

　　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.

　　当然，并不是所有的酒桶都以相同的方式烘烤，它们暴露在火中的时间长短可能会有所不同。一般来说，小桶烘烤分为三个级别：轻微：与火接触多 25 分钟。它散发出香草、椰子、焦糖、丁香和肉桂的香气；中度：接触火25分钟以上。除了香草味外，它还能产生蜂蜜、咖啡和可可的香味。重度：在较高温度下与火接触25分钟以上。为葡萄酒带来咖啡、烟熏、焦糖布丁、糖蜜和太妃糖的香气。值得记住的是，尽管目的保持不变，但时间和温度可能会根据制造商的不同而有所不同。也有不经过烘烤就使用的桶，称为“天然”。在这种情况下，除了微氧化过程之外，它们还会以更微妙的方式干扰葡萄酒，带来更淡的香气。

　　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.

　　桶重复利用：正如我们之前提到的，桶并不是廉价物品。事实上，它们的成本很高，也正因为如此，它们经常被多次使用。当然，随着时间的推移，木桶对饮料的风味和香气的干扰会减少，所以这不是可以多次完成的事情 - 多三到四次。对于酿酒厂来说，将他们的葡萄酒储存在木桶中是很常见的。在其他情况下，生产商打算强调葡萄的质量，用已经使用过的木材进行陈酿，只是为了软化单宁。

　　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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