Red wine oak barrels are the cradle of the life of wine. Without the care of oak barrels, wine would not have such vitality. Whether it's new oak barrels or old oak barrels, they can bring the following surprising changes to wine:

让葡萄酒的风味更加复杂：从根本上说，橡木内有许多酯类、酚类和醛类物质，橡木内酯具有椰子的香气。而橡木经过烘烤制作成橡木桶，能衍生出一系列的呈香物质，也能增强橡木内一些不明显的香味，如泥土、香草、香料、烟熏、苦杏仁、焦糖等味道。此外，如果在橡木桶了发生了发酵（如苹果酸-乳酸发酵），这些橡木成分经过酵母、细菌的作用还能产生皮革、肉类、咖啡、丁香等风味。这些橡木带来的风味，很多都被被传递到酒液里，增加葡萄酒的风味复杂度。

Make the flavor of wine more complex: fundamentally, oak contains many esters, phenols, and aldehydes, and oak lactones have a coconut aroma. Oak, on the other hand, is baked into oak barrels, which can generate a series of aromatic substances and enhance some of the subtle aromas within the oak, such as soil, vanilla, spices, smoked, bitter almonds, caramel, and so on. In addition, if fermentation occurs in oak barrels (such as malic acid lactic acid fermentation), these oak ingredients can also produce flavors such as leather, meat, coffee, cloves, etc. through the action of yeast and bacteria. Many of the flavors brought by these oak are transmitted into the wine, increasing the complexity of the wine's flavor.

让葡萄酒酒体更加厚重：橡木含有一定的水解单宁，可与来自葡萄酒中的单宁相凝聚，使得酒体更加厚实。

Make the wine thicker: Oak contains a certain amount of hydrolyzed tannins, which can condense with the tannins from the wine, making the wine thicker.

让葡萄酒口感更加圆润：橡木的特殊组织结构使得它在具有一定的防渗功能，也有一定的透气功能。葡萄酒装进橡木桶里酒液不会渗漏，也能允许一定的氧气进入到酒液里，让葡萄酒产生适度的氧化作用。轻微的氧化作用，可以加速葡萄酒的熟化进程，鞣花单宁，让葡萄酒的口感变得圆润顺口。

Make the taste of wine more rounded: The special organizational structure of oak makes it have both a certain anti-seepage function and a certain degree of breathability. When wine is loaded into oak barrels, the liquor will not leak and can also allow a certain amount of oxygen to enter the liquor, causing moderate oxidation of the wine. Mild oxidation can accelerate the maturation process of wine, tannin tannins, and make the taste of the wine round and smooth.

改变葡萄酒颜色：葡萄酒在橡木桶期间会进行有氧熟化，同时酒中的单宁和色素也会结合成大分子沉淀下来，葡萄酒的颜色随之改变。经橡木桶陈酿的红葡萄酒颜色会变得比之前还要淡，色调偏橘红色；相反地，白葡萄酒经橡木桶陈酿后则颜色变深，色调偏金黄色。

Changing the color of wine: During the oak barrel period, the wine undergoes aerobic aging, and the tannins and pigments in the wine also combine to form macromolecules and precipitate, resulting in a change in the color of the wine. The color of red wine aged in oak barrels will become even lighter than before, with a slightly orange red hue; On the contrary, white wine aged in oak barrels becomes darker in color and has a golden hue.

提高葡萄酒的陈年潜力：橡木中含有一定量的单宁酸，在葡萄酒的陈酿过程中，橡木中的单宁也慢慢地渗透到葡萄酒当中，坚固了葡萄酒的骨架，使葡萄酒更具结构感。这能增强葡萄酒的抗氧化能力，从而提高了它的陈年潜力。

Improving the aging potential of wine: Oak contains a certain amount of tannic acid. During the aging process of wine, the tannins in oak gradually penetrate into the wine, strengthening the skeleton of the wine and giving it a more structured feel. This can enhance the antioxidant capacity of wine, thereby increasing its aging potential.

不过，橡木桶也是个双刃剑，如果滥用橡木桶，过重的橡木风味会掩盖葡萄酒原本的风味特征，失去酿酒葡萄的品种特性，这样就得不偿失了。而且，橡木桶的成本很高，一个新桶大约为 750 美元，旧桶的约为旧桶的 1/3。所以，橡木桶更加谨慎地使用。

However, oak barrels are also a double-edged sword. If oak barrels are abused, the excessive oak flavor will mask the original flavor characteristics of wine and lose the variety characteristics of wine grapes, which is not worth the loss. Moreover, the cost of oak barrels is high, with a new barrel costing about $750 and an old barrel costing about one-third of the price. So, oak barrels are used more cautiously.

有了不锈钢内胆实木酒桶上面的小总结，希望对广大客户有所帮助，如果有什么不理解的或者寻求帮助的请点击我们的网站：http://www.qfrtrq.com或者来电咨询，我们会尽全力为您

With the small summary on the stainless steel inner solid wood wine barrel, I hope it can be helpful to our customers. If you have any questions or need help, please click on our website: http://www.qfrtrq.com Or call for consultation, and we will do our best to solve it for you