Method for preparing a barrel formed by a tubular assembly of staves, combining bending, toasting and smoking

Abstract

The present invention relates to a method for preparing a barrel formed by a tubular assembly of staves, intended for the ageing of wines, spirits and beers, said method comprising a step of toasting the inside of the barrel by combustion of a combustible material, characterized in that it comprises a subsequent step of smoking by combustion of plant compounds.

Description

PROCESS FOR PREPARING A BARREL FORMED BY A TUBULAR ASSEMBLY OF STAVES, COMBINING BENDING, BURNING AND SMOKING

[0001] The present invention relates to the field of cooperage and the aging of wines and spirits in wooden barrels. Aging in oak barrels is used in oenology to enhance wines. Indeed, the aromatic molecules (tertiary aromas) and structuring molecules will bring complexity to the sensory profile of the wine and micro-oxygenation helps stabilize this rich mixture of molecules. It produces three main effects on the wine: a slow oxidation effect: Wood being a fibrous material, the wine will be able to oxygenate throughout its aging (which can last several years) and thus stabilize over time. This is why wines aged in barrels often have a greater aging capacity, finer tannins. a contribution of non-volatile compounds: Wood is a living material. In contact with the juice, it will transmit specific aromas, such as notes of vanilla, toast, roasting.The newer the barrel, the greater the transmission of aromas. A contribution of volatile compounds.

[0002] These will modify the aromatic perception of the wine, with the appearance of these "woody" aromas. They are an integral part of wines aged in oak barrels.

[0003] They play a fundamental role in the quality of the aging process. The type of barrel, the origin of the stave, the style of the cooper, the duration of aging, the age of the barrel, the type of wine, etc. are all parameters that will influence the quality of the aging and the aromatic contribution of the barrel.

[0004] The technicality of aging lies in bringing complexity to the wine while respecting the aromatic identity of the grape variety. The aromatic contribution must be subtle and reinforce the wine's identity. This is the work carried out by the winemaker and the cooper when they agree on the choice of barrel.

[0005] The choice of wood and the preparation technique are a first major challenge. The wood used by the cooperage comes from oak trees aged between 120 and 250 years. These are pedunculate oaks, sessile oaks or sessile oaks. In the wood cut into planks by splitting (the stave), only the heartwood is used in the cooperage, knowing that 4 m 3 of raw wood to obtain 1 m 3of staves. Once dry (drying lasts from 18 months to three years), the staves are shaped to become staves. The precision of their assembly is essential to ensure the barrels are watertight. Bending gives the barrel its shape. This operation, which is done using a winch, is facilitated by heating the shell using a brazier in Europe or with steam in the United States. This step is essential since the intensity of the heating will have an impact on the wine during its aging. The macromolecules (tannins, lignin, cellulose, etc.) as they degrade will release small soluble molecules, some of which are odorous.

[0006] This operation, called "bousinage", consists of heating the internal face of oak barrels intended for the aging of wines, spirits and beer with wood, in order to bring their aromatic balance and all the complexity of the contributions of this aging in barrels (notes of vanilla, red fruits, hazelnut, caramel, coffee, smoke, etc.)

[0007] The duration and intensity of the heating can vary from light to strong, over a different period of time. For heating the barrels, a special brazier ("The Bousinage Hearth") is used.

[0008] In cooperage, bousinage is the process of heating the inner surface of oak barrels intended for the aging of wines, spirits, and beers. This operation gives the wines their aromatic balance and all the complexity of the contributions of this barrel aging.

[0009] To impart oak barrel aromas to wines, spirits, and beers aged in vats (or to extend the use of barrels), there are alternative solutions. Aromatically, the ideal solution is to "burn" oak planks to reproduce the organoleptic qualities of staves.

[0010] The oak wood heated using this process is in every way similar to that of the first few millimeters of the inner surface of a barrel. It undergoes the same radiant heating, which is very intense and of short duration (compared to oven cooking), so that throughout the process, the surface layers of the wood are subjected to a much higher temperature than those located deeper down.

[0011] This thermal gradient in the mass of the wood is fundamental for the complexity of the final product, because the chemical reactions are oriented towards the formation of different molecules for each given temperature and depend on the oxygen enrichment and local humidity

[0012] In a barrel, the beverage penetrates the staves by an average of 4 to 6 mm. In this way, wine, spirits, and beer extract the aromatic molecules typical of the wood. Based on this principle, and to obtain an aromatic profile as close as possible to that of the barrel, the planed timbers are planed to 12 mm for optimal penetration on both sides.

[0013] Furthermore, as in traditional cooperage, the sudden cooling of the wood after heating allows for the rapid recondensation of volatile substances with low boiling points such as furfural, O-cresol, guaiacol and their derivatives.

[0014] All the heating conditions therefore contribute to obtaining heated wood with a much higher richness in aromatic compounds than heating in an oven or roaster, both from the point of view of the diversity of the molecules formed and that of the quantities of each of them. In contact with a beverage, this characteristic places the wood thus treated as similar to the staves of a barrel. State of the art

[0015] Known in the prior art is US patent US2004175161 proposing an apparatus and method for the controlled heating and cooking of oak wood in the form of flat staves. The staves are assembled in a panel and heated by far infrared heaters passed in a controlled manner through the panel.

[0016] Patent CA3110881 is also known, which describes a method for conditioning wooden barrels, in particular a method for rapid conditioning of wooden barrels. The method according to the invention may comprise one or more steps consisting of: subjecting a wooden barrel to heat to increase the temperature of the wood; contacting the heated internal surface of the wooden barrel with a fluid additive; then optionally: subjecting the interior of the wooden barrel to a pressurized environment; and / or subjecting the wooden barrel to further heating; repeating one or more steps; and allowing the wooden barrel to cool, or cooling the wooden barrel to provide a conditioned wooden barrel.

[0017] Also known is patent US2009136885 describing an apparatus for toasting a wine barrel comprising a platform having an opening therein, the opening being adapted to receive a heat source therethrough, the platform being rotatably disposed about the heat source; and a motor operatively connected to the platform for rotating said platform about said heat source at a substantially constant speed.

[0018] .

[0019] Patent US2012164300 is also known, describing a process and system for aging wines and spirits using finely pulverized wood with a size of less than 1 mm and in sufficient quantity to obtain equivalent aging in one tenth to one hundredth of the time required for traditional aging in barrels and for instant aging. Disadvantages of the prior art

[0020] The solutions of the prior art are not entirely satisfactory because they offer a limited possibility of influencing the aromatic nuances of the barrels and the wines and spirits aged in these barrels. Solution provided by the invention

[0021] In order to overcome these drawbacks, the present invention relates, in its most general sense, to a method for preparing a barrel having the characteristics set out in claim 1.

[0022] The barrel is formed by a tubular assembly of staves, intended for the aging of wines, spirits and beers. The process includes a step of roasting the interior of the barrel by combustion of a combustible material characterized in that it includes a subsequent step of smoking by combustion of plant compounds.

[0023] Advantageously, said roasting step is carried out by combustion of a mixture of a combustible material consisting of wood chips or sawdust, and an aromatic plant.

[0024] According to one variant, said fuel consists of wood chips or sawdust chosen from beech, birch or cedar.

[0025] Preferably, said boiling step is carried out with a gradual increase in temperature of the barrel, for at least 20-30 minutes, to reach a temperature inside the barrel greater than or equal to 155°C.

[0026] Advantageously, said boiling step is carried out with an increase in temperature inside the barrel of less than 7°C per minute.

[0027] According to a particular embodiment, said smoking step is initiated when the temperature resulting from the toasting step is between 155°C and 160°C inside said barrel.

[0028] According to a variant, said smoking step is carried out with a first smoking period of 10 to 20 minutes, then, after reloading with plant compounds, with a second period of smoking the barrel for an additional 15 to 30 minutes.

[0029] Advantageously, said smoking step is carried out by the combustion of plant compounds in a brazier placed inside the barrel, said barrel being closed by a lid.

[0030] The invention also relates to a device for preparing an oak barrel in accordance with the above-mentioned method, characterized in that it consists of a brazier and a cover for closing a barrel.

[0031] Detailed description of a non-limiting example of embodiment

[0032] The present invention will be better understood on reading the following description, concerning a non-limiting example of embodiment illustrated by the appended drawings where:

[0033] represents a sectional view of the system for implementing the invention according to a first variant

[0034] represents a sectional view of the system for implementing the invention according to a second variant. General principles of the invention

[0035] The purpose of the invention is to enable the creation of new aromatic profiles in the cooperage sector and the wood-based oenological products industry. The objective is to meet a strong demand from the wine, beer, and spirits industries, which are constantly looking for new products with new aromatic profiles in order to give their alcohols a signature, to distinguish themselves from their competitors.

[0036] The invention is based on the addition of a smoking step, alone or combined with heating techniques, in particular bending and / or roasting, in the cooperage process. This solution makes it possible to offer a new, very rich and complex aromatic palette, with a multitude of profiles, with a raw material to be used which is very varied.

[0037] The invention is suitable for barrels made from different types of wood, not just oak, and can be applied to new or used barrels, made from any type of wood that can be used in cooperage, including all types of oak (quercus robur, quercus petrae, quercus alba, etc.), but also chestnut, acacia, cherry, ash (non-exhaustive list). Description of the heating process

[0038] The invention consists of introducing into a barrel a brazier-type heating tool into which is successively introduced: during a first stage of smoking, a combustible material formed from oak wood scraps associated or not with selected plant compounds, then, during a second stage of smoking, plant compounds alone.

[0039] Plant compounds can be more or less aromatic such as leaves, branches, a trunk; but also fresh fruits (whole or not), dried fruits (whole or not), topsoil (peat, compost, ... non-exhaustive list), straw, hay etc, are used.

[0040] Application of the process to a barrel during manufacture

[0041] On a new barrel, several variations are considered.

[0042] Illustrates a first variant of the construction, with a barrel in the process of being manufactured where the staves are assembled to form a cylindrical volume (1) open at both ends (2, 3), the bottoms not yet being in place. The brazier (4) is placed on the ground, then the barrel (1) is placed open at both front ends.

[0043] This first variant consists of carrying out the two stages of roasting with a fuel optionally mixed with plant compounds, then smoking with the plant compounds while the barrel is being made and does not yet have its bottoms. In this case, a conventional brazier is used, placed on the ground before the barrel is placed around the brazier.

[0044] According to the second variant, the operation can also be carried out on new finished barrels. In this case, the brazier to be used will be the same as that for the barrels already in use, only one of the two bottoms of the barrel will have to be dismantled.

[0045] Application of the process to a barrel already in use

[0046] In the case of a barrel that has already been used for maturing a wine or spirit, only one (11) of the two barrel bottoms (10) is dismantled, and a suitable brazier (4) is inserted into the barrel, which is attached to a chain, or positioned at the desired height by arms (5) depending on the size of the barrel. The brazier is lifted and moved using a hoist. The brazier can be covered with a lid (6) which concentrates the fumes during the smoking stage. This lid can be perforated to allow excess fumes to escape.

[0047] First step: heating the barrel - boiling

[0048] Whatever the type of barrel (used, in the process of being manufactured, or new), this boiling is carried out with a gradual increase in temperature of the barrel, for a minimum of 20-30 minutes, to finally reach a temperature inside the barrel greater than or equal to 155°C; while respecting an increase in temperature inside the barrel of 7°C per minute maximum.

[0049] Of course, if the process is carried out on a new barrel during manufacture, it will first be necessary to carry out the boiling, corresponding to the aromatic heating during a traditional process of manufacturing new barrels, then wait for the inside of the barrel to return to room temperature; to finally carry out a second boiling to make the first boiling more complex and to carry out this new boiling adapted to the invention.

[0050] The wood-burning stage is carried out with an assembly of oak wood with the wood of the plant selected to carry out the heating at a rate of 50% oak wood 50% wood of the other species.

[0051] If the temperature struggles to reach 160°C, oak wood is added.

[0052] If the temperature rises to 160°C too quickly, water is sprinkled inside the barrel to lower the temperature inside the barrel.

[0053] This roasting stage has the effect of reopening the pores of the wood to allow optimal exchange with the fumes produced by the consumption of plant compounds. Second smoking stage

[0054] The optimal temperature to start the second smoking stage is 160°C.

[0055] Smoking is achieved by adding half the amount of plant compounds (wood, leaves, fruits, etc.) to the brazier. This smoking step has the effect of superficially modifying the staves by combining the cooking of the oak during the first smoking step and smoking the surface layer of the staves with the volatile compounds of the smoke produced by the combustion of said smoking material.

[0056] After loading the brazier with the plant compounds, a lid is placed on top of the barrel to keep the smoke in the interior volume of the barrel.

[0057] This lid can be perforated or not, to adjust the flow of smoke escaping from the barrel.

[0058] After an initial smoking period, for example after 10 to 20 minutes and preferably 15 minutes of smoking, the second part of the plant compounds is added to the brazier (the fire having been extinguished during the first addition, only the embers are still active).

[0059] We then proceed to a second period of smoking the barrel for 15 to 30 minutes and preferably an additional 25 minutes.

[0060] Then, we remove the brazier from the barrel, and we reposition the bottom of the barrel to close it and we block the barrel's bung hole in order to preserve the aromas as much as possible and have a slower temperature drop.

[0061] The barrel is then filled immediately; as soon as possible - ideally within the hour.

[0062] It is important that the barrel is still hot when filling, at a temperature above 40°C, in order to promote exchanges between the wood and the alcohol and therefore amplify the extractions.

[0063] The barrel is filled with alcohol between 55% and 65% alc. vol.

[0064] The invention allows to create new aromatic profiles for new and used barrels, depending on the type of barrels, new or used, which constitutes an important choice for the processes of boiling, then smoking, to obtain different aromatic profiles.

[0065] In particular, the process is suitable for the roasting and smoking of a barrel from the range of new “Giraud-Galiana” barrels, which correspond to the ideal barrels.

[0066] The type of wood used (oak, acacia, chestnut... non-exhaustive list), in the production of a new barrel, allows the final aromatic profile of the barrel to be adapted in connection with bending, roasting, and smoking. This allows the chosen profile to be made more complex and diversified.

[0067] For used barrels, the type of emptying tends to cause the final aromatic profile to fluctuate positively and / or negatively, directly linked to the boiling and smoking methods.

[0068] The embers inside the brazier allow the essences to be extracted by combustion, which, in the gaseous phase, will come into contact with the wood to penetrate inside the pores of the wood.

[0069] Various raw materials, more or less solid, and more or less aromatic, can be used as a second fuel, in association with the main fuel: pieces of oak, during the bending processes, and / or roasting, and / or smoking, or on the contrary without using oak as the main fuel.

[0070] The lid, perforated or not, will preferably be made of stainless steel or cast iron, but can also be made of wood and will allow for a different final aromatic result; more or less smoky, more or less fruity, more or less subtle and elegant.

Claims

- Process for preparing a barrel formed by a tubular assembly of staves, intended for the aging of wines, spirits and beers, said process comprising a step of boiling the interior of the barrel by combustion of a combustible material characterized in that it comprises a subsequent step of smoking by combustion of plant compounds. - Method for preparing an oak barrel according to claim 1 characterized in that said roasting step is carried out by combustion of a mixture of a combustible material consisting of wood chips or sawdust, and an aromatic plant. - Process for preparing an oak barrel according to claim 2 characterized in that said fuel consists of wood shavings or sawdust chosen from beech, birch or cedar. - Method for preparing an oak barrel according to claim 1, characterized in that said heating step is carried out with a gradual increase in temperature of the barrel, for a minimum of 20-30 minutes, to reach a temperature inside the barrel greater than or equal to 155°C. - Method for preparing an oak barrel according to the preceding claim, characterized in that said boiling step is carried out with an increase in the temperature inside the barrel of less than 7°C per minute. - Method for preparing an oak barrel according to claim 1 characterized in that said smoking step is initiated when the temperature resulting from the smoking step is between 155°C and 160°C inside said barrel. - Method for preparing an oak barrel according to claim 1 characterized in that said smoking step is carried out with a first smoking period of 10 to 20 minutes, then, after reloading with plant compounds, with a second period of smoking the barrel for an additional 15 to 30 minutes. - Method for preparing an oak barrel according to claim 1 characterized in that said smoking step is by the combustion of plant compounds in a brazier placed inside the barrel, said barrel being closed by a lid. - Device for preparing an oak barrel in accordance with claim 1 characterized in that it consists of a brazier and a cover for closing a barrel.

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