Barrel fermentation is the process of storing grape juice in the wooden barrel during which the yeast turns the sugar in the grapes into alcohol and the juice is converted into wine. Wine is especially fermented in the barrels which are made up of oak as it is composed of chemical compounds like tannin that give wine its vanilla, tea and tobacco like characteristics. This method is mostly used on white wines since white wines do not have the tannins and the white wine can obtain these tannins from the wood which is used to make barrels.
The process of the fermentation is very simple. Press the grapes and let them settle overnight and then rack into the barrels. Inoculate with the yeast and seal with an airlock. After few days sugars will be converted into alcohol and carbon dioxide is released as a by product. After 2 weeks when the fermentation process will be slowed down, there are options for the wine maker to remove wine or to keep it in the barrels for longer time to mature.
Benefits of Barrel Fermentation:
During the barrel fermentation wine soaks up the oak flavor, the wood flavor is weakened and this leaves light flavors of butter, spice and oak in the wine. Wood also imparts a rich, almost creamy character to the wine. If the wine is fermented in stain less steel, vanilla flavor is added to the wine and then aged in oak. Barrel aging of the wine is also important and is beneficial for any color wine that needs more time to settle and develop before it becomes drinkable.
Barrel fermentation is a very easy process, it also facilitates storage of the wine easily.
The process of the fermentation is very simple. Press the grapes and let them settle overnight and then rack into the barrels. Inoculate with the yeast and seal with an airlock. After few days sugars will be converted into alcohol and carbon dioxide is released as a by product. After 2 weeks when the fermentation process will be slowed down, there are options for the wine maker to remove wine or to keep it in the barrels for longer time to mature.
Benefits of Barrel Fermentation:
During the barrel fermentation wine soaks up the oak flavor, the wood flavor is weakened and this leaves light flavors of butter, spice and oak in the wine. Wood also imparts a rich, almost creamy character to the wine. If the wine is fermented in stain less steel, vanilla flavor is added to the wine and then aged in oak. Barrel aging of the wine is also important and is beneficial for any color wine that needs more time to settle and develop before it becomes drinkable.
Barrel fermentation is a very easy process, it also facilitates storage of the wine easily.
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