Wine has been a popular drink among all ages and genders. Its sales figures are growing steadily, despite a decline during the pandemic. We at NYSF have covered the topic of wine extensively, recently with a post about the best wineries in NY.
E-commerce has become a popular way of buying wine. The online sales figures in regions like Europe and North America are expected to grow per annum at the rate of 15%. But with the growing demand, there’s also a need to expedite the manufacturing process.
Wine has been made for thousands of years, but that doesn’t mean everything about it is set in stone. In fact, the way wine is made is continually changing as winemakers experiment with new methods and techniques. Barrels have long been a favorite aging method among winemakers, but they’re not the only option anymore.
In this article, we’ll take a look at some of the innovative ways modern winemakers are aging their products.
The Evolution of Barrel Aging
The evolution of winemaking techniques has been a long and fascinating process. From fermentation in amphorae to advanced technologies, winemakers have been refining their craft to create the best possible product.
For instance, sweet grape wines have been a popular option worldwide, and there are different ways people make them. According to My Wine Love, sweet grape wine’s origins stretch from icy vineyards to sun-bathed slopes. Likewise, winemakers can follow the time-honored practices of Cyprus or the rot-influenced vineyards of France and Germany.
In addition to better equipment and technology, one key development has been that of oak barrels. Their use and design have changed over time as well. Normally, the barrel size in North American commercial wineries is 225 liters or 60 gallons, but other sizes are also available. Small barrels tend to produce a more intense and oaky extract.
Here’s a general overview of the evolution of barrel aging:
Ancient Practices:
- Clay amphorae: Before the use of wooden barrels, ancient civilizations stored and fermented beverages in clay amphorae. These vessels were porous and allowed for a degree of oxygen exchange.
- Wooden barrels emergence: The use of wooden barrels is believed to have started around the 1st century BCE in the Roman Empire. The Celts are often credited with the initial development of wooden barrel construction.
Watch this video to get a glimpse:
Medieval and Renaissance Period:
- Transport and preservation: Wooden barrels became crucial for the transportation of liquids. They were more durable and easier to handle than clay vessels. The porosity of wood also allowed for micro-oxygenation, influencing the aging process.
- Tannin influence: The wood of the barrels, typically oak, introduced tannins to the beverages. Tannins contribute flavors, structure, and complexity to the drink.
Industrial Revolution:
- Standardization: With the advent of the Industrial Revolution, cooperage (barrel making) became a standardized industry. This led to the production of barrels in larger quantities with more consistent quality.
- Size variations: Different regions and types of beverages adopted specific barrel sizes. For example, the Bordeaux region in France traditionally used larger barrels (barriques) for aging wine, while Burgundy used smaller ones.
Modern Times:
- New barrel types: Winemakers and distillers began experimenting with different types of wood, such as American oak, French oak, and others. Each type of wood imparts distinct flavors and characteristics to the beverage.
- Alternative aging methods: Innovations like steel tanks, concrete vessels, and synthetic alternatives emerged. These provided different methods for aging and preserving beverages, with some winemakers and brewers opting for these alternatives.
- Barrel management: With advancements in monitoring and control technologies, producers gained greater control over the aging process. Temperature, humidity, and other environmental factors could be more precisely managed.
- Used barrels: The use of barrels that had previously held other spirits or wines became popular. This practice, known as “barrel aging on lees,” allows for additional flavor complexities.
Recent Trends:
- Micro-oxygenation techniques: Some producers use modern technology to precisely control the amount of oxygen exposure during aging. This can enhance specific flavors and textures in the beverage.
- Hybrid approaches: Some producers combine traditional barrel aging with other methods, like aging in stainless steel or concrete, to achieve a balance of flavors and textures.
- Barrel aging in craft brewing: Craft brewers have embraced barrel aging for beers, introducing a wide range of styles such as barrel-aged stouts, sours, and barleywines.
- Sustainability: With increasing awareness of environmental concerns, there is a growing emphasis on sustainable cooperage and reusing barrels for multiple batches.
Breaking Tradition – Beyond Oak Barrels
In the past, oak barrels were the only option for aging wine. They impart a distinct flavor, but they’re also expensive and difficult to maintain. Today, winemakers have expanded their horizons beyond oak and into other materials that can be used for aging wine.
The most common alternative is stainless steel tanks or vessels. These are easier on the wallet than barrels and don’t require any maintenance. Stainless steel doesn’t impart any flavors or aromas onto your wine. It simply preserves it by preventing oxidation in bottles or casks over time.
A popular method among wineries today involves using large wooden casks filled with concrete instead of actual grape juice. This allows them more flexibility when deciding how long their product should spend in contact with air before being bottled.
Wines made with stainless steel tanks can be used for various purposes. For example, you can also use them for cooking. My Wine Love states that understanding how to cook with wine can take your food items to an extraordinary. The key is to learn how different qualities of wine can enhance your food. Whether you are a newbie or a professional chef, using wine in food can give your recipes a unique taste.
Watch this video to learn more:
Exploring Cutting-Edge Technologies
One of the most exciting and revolutionary advancements in winemaking is a process called reverse osmosis. This process involves taking sea water and filtering it, then adding minerals back into the water to create an ultra-pure solution. This solution can be used for irrigation or for making wine.
Reverse osmosis has many benefits. For instance, it’s more cost-effective than traditional methods because you don’t have to purchase new equipment. Additionally, there’s no need for chemicals like sulfur dioxide or hydrogen peroxide.
The latest post-fermentation techniques like reverse osmosis, along with osmotic distillation have been used for reducing alcohol by 5% v/v. What’s exciting is that these techniques reduce alcohol levels without changing the main quality parameters of the wine.
Watch this video to learn more:
Biodynamic farming principles, which emphasize a holistic approach to viticulture, also extend to aging methods. Winemakers practicing biodynamics consider lunar and celestial cycles for decisions related to racking, bottling, and other aging processes. This approach aims to enhance the natural balance and energy of the wine.
There’s also extended maceration that involves leaving the grape skins in contact with the juice for an extended period after fermentation. This can enhance the extraction of phenolic compounds, contributing to the wine’s color, flavor, and mouthfeel. While not a traditional aging method, it is a technique that can influence the final character of the wine.
Challenges and Criticisms
While the benefits of barrel aging are clear, there are some drawbacks to consider. The most obvious is cost. Barrels are expensive and can quickly add up in terms of storage space and transport costs. For example, a new French barrel can cost between $1,000 to around $4,000. On the other hand, even American oak barrels can range from about $400 to $1,200.
Additionally, because wine is exposed to oxygen during its time in a barrel, some varieties benefit more than others from this process. For example, white wines generally do not benefit from barrel aging because their delicate aromas can be altered by exposure to air over time.
Moreover, keeping track of which wines have been aged in oak versus stainless steel tanks can be difficult. Many wineries simply label each batch “barrel-fermented” or “tank-fermented,” making it hard for consumers who want specific information about their favorite varietals’ origins.”
Conclusion
The world of barrel aging is constantly evolving, with new technologies and methods being introduced every year. While many vintners still rely on traditional oak barrels for their wines, others are experimenting with new techniques. These new techniques could change everything we know about this process. From eggs and amphorae to experimentation with different types of wood or even metal containers, there are plenty of options available.
