Carbonized oak wine barrel and fabrication process thereof

Abstract

The invention provides a carbonized oak wine barrel and a fabrication process thereof, having the advantages of uniform carbonization, deformation resistance, sun-crack resistance, rot resistance and high oak utilization rate. The carbonized oak wine barrel consists of a barrel rack, a barrel wall, a barrel plug, a wine injection plug and a wine outlet valve, wherein the barrel rack is connected with the barrel wall; the barrel wall is connected with the barrel plug; the wine injection plug is located at the upper part of the barrel wall; and the wine outlet valve is arranged on the lower side of the barrel plug. The fabrication process comprises the following steps: sorting; drying; ripsawing; flat-planing; thicknessing; precise-cutting; carrying out the densification, bending and carbonization treatment by a plate bending machine; subjecting the carbonized materials to the processes of arc-tooth milling, siding milling and lathing; assembling; and subjecting the assembled barrel to the processes of primary-planing, sanding, ferruling, paint-spraying paint and boring. The carbonized oak wine barrel of the invention has the advantage of uniform carbonization, that is, the carbonized oak wine barrel is fully carbonized from inside to outside; the carbonized oak wine barrel of the invention also has the advantages of deformation resistance, sun-crack resistance and rot resistance, so the carbonized oak wine barrel can be stored for a long time no matter before or after the wine storage; and the carbonized oak wine barrel of the invention further has the advantages that the utilization rate of oak is as high as 100%, and the wine stored in the carbonized oak wine barrel of the invention has no unpleasant odor but pure taste.

Description

(1) Technical field

[0001] The invention relates to container manufacturing technology, in particular to a carbonized oak wine barrel and its manufacturing process. (2) Background technology

[0002] The existing oak wine barrels are roasted with an open flame in the production process. Because the temperature of the open flame is uneven and the speed is too rapid, the oak surface is heated inconsistently, and cracks of inconsistent size will appear. When storing wine in such oak barrels, the taste is inconsistent, and the wine will penetrate through cracks in the oak, resulting in greater waste. The oak used in the existing toasted oak barrels is only the surface layer (1-5mm) for roasting, and the oak cannot be roasted as a whole from the inside to the outside. Existing oak wine barrels have large external wood moisture, and the carbonized surface moisture inside the barrel is zero. Due to the large difference in water content between the inside and outside of the barrel, the...

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