Process for reconditioning a wooden barrel

Abstract

The invention relates to a method for reconditioning a used wooden barrel, characterized in that the method comprises the following steps: a) treating the internal surface of the used barrel to clean it; b) introducing at least one predetermined flavoring element into the barrel; c) introducing steam into the barrel to open the pores of the wood and allow the penetration of said at least one predetermined flavoring element; d) cooling the barrel to gradually close the pores of the wood, trapping said at least one predetermined flavoring element to personalize the barrel. Figure 3 (for the abstract)

Description

Title of the invention: Method for reconditioning a wooden barrel Technical field of the invention

[0001] The invention relates to a method for reconditioning a wooden cask, such as a barrel or cask, used for aging an alcoholic beverage such as wine or spirits, allowing the cask to be recycled and customized (such as, for example, refurbishment), for, for example, a new aging or maturation of alcoholic beverage. Technical background

[0002] Aging in a wooden barrel is intended, through physicochemical reactions, to produce, for example, wine, spirits, beer, or vinegar. It is known that the wood of the staves has pores through which the liquid penetrates to a certain depth during aging. Conversely, air passes through these same pores into the liquid, providing micro-oxygenation. After one (or more) aging processes, particularly of red wine, the wooden barrels are generally resold to be replaced with new ones due to wine seepage on the inner surface of the barrel. However, the oak of the barrels is generally not structurally altered.

[0003] It is known to plane or sand the internal surface of the staves and ends of a barrel in order to mechanically remove a thickness at least equivalent to the thickness of the infiltration of the alcoholic beverage. However, this reduction in thickness alters the micro-oxygenation of the barrel, may even create cracks, and breaks the wood fibers to the point of degrading the barrel's mechanical strength.

[0004] A cleaning process described in document FR 3 117 047 allows the internal surface of the wooden barrel to be completely cleaned, that is, thoroughly disinfected and freed from all wood stains, thus neutralizing the internal surface and restoring micro-oxygenation equivalent to that of a new wooden barrel. However, depending on the number of aging cycles a barrel has undergone, it has been observed that subsequent aging with the same barrel, even after it has been neutralized by the cleaning process described in document FR 3 117 047, may no longer produce beverages of sufficient quality. Summary of the invention

[0005] The invention aims in particular to provide a method for reconditioning a wooden barrel already used for at least one aging of alcoholic beverages such as wine, allowing the barrel to be recycled and possibly refurbished or customized according to its desired use, for example, for a new aging process. or aging of alcoholic beverages to a quality equivalent to that obtained from a new wooden barrel.

[0006] To this end, the invention relates to a method for reconditioning a used wooden drum, characterized in that the method comprises the following steps: a) treating the internal surface of the used drum in order to clean it; b) introduce at least one predetermined flavouring element into the barrel; (c) introduce steam into the barrel in order to open the pores of the wood and allow said at least one predetermined flavouring element to penetrate; d) cool the barrel to gradually close the pores of the wood, trapping said at least one predetermined flavoring element in order to personalize the barrel.

[0007] Advantageously, according to the invention, the qualities of the wood in the barrel are preserved and no mechanical degradation of the wood is necessary. For example, the high-quality French oak of the barrel can be entirely reused. Furthermore, no dismantling of the barrel, such as removing the hoops, is required. The process accesses the inside of the barrel only through the bung, which makes the process very simple to implement.

[0008] It has been advantageously found that the tannin(s) and / or aroma(s) of a barrel are transferred to the alcoholic beverage during each aging process, resulting in a systematic and more or less significant depletion of the wood's aroma(s) and / or tannin(s). The alcoholic beverage thus obtained from the same barrel gradually becomes more astringent and is sometimes described as having an "old wood taste." Therefore, subsequent aging with the same wooden barrel, even if neutralized by a cleaning process such as, for example, that described in document FR 3 117 047, may no longer produce a beverage of sufficient quality, that is to say, one whose quality is significantly lower than that of a beverage aged in a new wooden barrel.

[0009] The process according to the invention advantageously allows for the aromatic and / or tannic reconditioning of a previously used barrel without any limitations on customization. Thanks to the process according to the invention, the wooden barrel can thus be advantageously customized for a predetermined aging or maturation process, such as, for example, the aging of wine or spirits such as whisky. By way of non-limiting examples, the aromatic and / or tannic reconditioning of the wood can correspond to that of a new wooden barrel or to that of a barrel after aging Sherry.

[0010] In the process according to the invention, each predetermined flavoring element is advantageously introduced into the thickness of the internal surface of the staves in order to maintain the usual exchange between the ambient air (external to the barrel) and the alcoholic beverage (internal to the barrel). This advantageously allows for a homogeneous calibration of the aroma(s) and / or tannin(s) of the alcoholic beverage (capping of exchanges at micro-oxygenation through the pores of the wood), simple transfer into another container (only the alcoholic beverage is present in the barrel) and persistence of the taste of the alcoholic beverage, once bottled.

[0011] Unlike the invention, for example, adding new wood (in chip or plank form) to a used barrel only allows for very temporary customization of the beverage's taste (it must be consumed quickly), and it is very difficult to monitor the degree of customization and to remove the new wood during the aging process, especially at the right time to properly personalize the beverage. According to a different solution, in the process of the invention, it is the barrel itself that is customized according to a predetermined use.

[0012] Advantageously, according to the invention, the introduction of each predetermined flavoring element into the thickness of the inner surface of the staves is achieved by simply using steam. No complicated structure or controlled atmosphere chamber is necessary. Typically, no harmful emissions are generated by the process, and it can be carried out at atmospheric pressure. The steam introduction step heats and softens the wood fibers to sufficiently open the wood pores to allow the tannin(s) and / or flavor(s) to penetrate. It is therefore understood that the same barrel can be reconditioned in the same winery for the aging or maturation of wine, of the same type or not, many times, or be reconditioned for different uses by different companies or by the same company without departing from the scope of the invention.

[0013] The invention includes, as an alternative, one or more of the following optional features, taken alone or in combination.

[0014] Step a is preferably carried out using a cleaning process described in document FR 3 117 047, enabling the internal surface of the wooden barrel to be completely cleaned, i.e., thoroughly disinfected and freed from any coloration (possible wine pigment) of the wood. Step a thus preferably comprises a phase of introducing hydrogen peroxide into the barrel before or after a phase of introducing steam into the barrel as described in document FR 3 117 047 in order to thoroughly sanitize the wood and remove any residue infiltrated into the wood fibers. The internal surface of the barrel is advantageously rendered neutral, notably allowing for the restoration of micro-oxygenation equivalent to that of a new wooden barrel. Of course, step a can be achieved using another process such as a known cleaning with ozone and / or cold water.

[0015] Step b may include a first phase of introducing said at least one predetermined flavoring element in powder form into the drum and then, optionally, a second phase of moving the drum in order to distribute said at least one predetermined flavoring element in powder form in such a way more homogeneous in the barrel. Said at least one predetermined flavoring element is preferably in powder form which is easier to dose and distribute in the barrel, the powder containing the tannin(s) and / or flavor(s) in high concentration. Of course, said at least one predetermined flavoring element could also be introduced in the form of a colloidal solution, that is to say said at least one predetermined flavoring element could be mixed in a liquid such as water, without departing from the scope of the invention.

[0016] Said at least one predetermined flavouring element may comprise at least one flavouring and / or at least one tannin such as vanillin or maltol.

[0017] Step c may include a first phase of hermetically sealing a pipe in a bung of the drum, followed by a second phase of forcibly introducing steam through the pipe into the drum to heat the inside of the drum and generate overpressure within it. The steam may be obtained by a boiler preferably configured to create wet steam, i.e., water in gaseous form is mixed with water in liquid form. Therefore, step c may inject steam containing between 0% and 40% liquid water by weight of the total wet steam injected, the remainder being vaporized water, i.e., in gaseous form. The duration of step c is preferably a function of said at least one predetermined flavoring element used and the power of the boiler.

[0018] Step d may include a simple phase of keeping the drum open to air, with the bung closed by a stopper or not.

[0019] The process may include, between step c and step d, a step e for pressurizing the drum to improve the penetration of said at least one predetermined flavoring element into the open pores of the wood. Step e may include a simple phase of hermetically sealing the drum's bung to a compressor to impose an air pressure inside the drum.

[0020] The process may include a step f for washing the inside of the drum before step a (pre-wash) and / or after step d (final wash). The pre-wash step f may, for example, be implemented to remove any excess organic matter deposited on the internal surface of the drum (before implementing the process), while the final wash step f may rinse the wood from the inside of the drum 1 (after implementing the process). Step f may be achieved, for example, by means of a hot water circulation cycle in the drum and / or a cold ozonated water circulation cycle, which may also, for example, descale the inside of the drum. Brief description of the figures

[0021] Other features and advantages of the invention will become clear from the description given below, by way of example and not limitation, with reference to the accompanying drawings, in which: - [Fig.l] is a schematic view of an example of a barrel for aging an alcoholic beverage; - [Fig.2] is a partial view of an example of a stave after wine aging; - [Fig.3] is an example of a functional diagram of the process according to the invention. Detailed description

[0022] In the various figures, identical or similar elements bear the same reference numerals, possibly with an additional subscript. Therefore, the description of their structure and function is not systematically repeated.

[0023] In all that follows, the orientations are the orientations of the figures. In particular, the terms "upper", "lower", "left", "right", "above", "below", "forward" and "backward" are generally understood with respect to the direction in which the figures are represented.

[0024] By "cask 1" is meant all types of wooden container, such as a barrel or cask, intended for the aging, maturation or transport of alcoholic beverages such as wine, cider, brandy, beer or vinegar.

[0025] An example of a wooden barrel 1, such as oak, is illustrated in [Fig. 1]. The barrel 1 has, in a known manner, a substantially cylindrical section formed by vertically oriented staves held together by hoops 4. The substantially cylindrical volume is closed at the top and bottom by ends 2 (only one of which is visible in [Fig. 1]). Finally, one of the staves 3, called the master stave, has a bung that is hermetically sealed with a silicone stopper 5.

[0026] Aging in a wooden cask 1, such as a 225 L barrel, is intended, through physicochemical reactions, to produce, for example, wine. As is known, the wood of the staves 3 has pores through which, on the inner surface 7, the liquid to be aged penetrates to a certain thickness E into the staves 3 during aging. Conversely, through the outer surface 6, air passes into the liquid to be aged through these same pores, providing it with micro-oxygenation.

[0027] It has been advantageously found that the tannin(s) and / or aroma(s) of a cask wood 1 are transferred to the alcoholic beverage during each aging process, resulting in a systematic, more or less pronounced depletion of the wood's aroma(s) and / or tannin(s). The alcoholic beverage thus obtained from the same cask 1 gradually becomes more astringent and is sometimes described as having an "old wood taste." Therefore, subsequent aging with the same cask 1, even if neutralized by a a cleaning process such as, for example, described in document FR 3 117 047, may no longer allow the aging of beverages of sufficient quality, that is to say in particular of a quality too far removed from aging with a new wooden cask.

[0028] The invention therefore aims in particular to propose a method for reconditioning a wooden barrel 1 already used for at least one aging of alcoholic beverage such as wine, allowing the barrel 1 to be recycled and possibly refurbished or customized according to its desired use, for example, a new aging or maturation of alcoholic beverage of equivalent quality to that obtained by a wooden barrel 1.

[0029] To this end, the invention relates to a method for reconditioning a used wooden drum 1 comprising the main steps a to d. Advantageously, according to the invention, the qualities of the wood in the drum 1 are preserved and no mechanical degradation of the wood is necessary. For example, the high-quality French oak of the drum 1 can be entirely reused. Furthermore, no dismantling of the drum 1, such as removing the hoops, is necessary. The method accesses the inside of the drum 1 only through the bung, which makes the method very simple to implement.

[0030] More specifically, in the example illustrated in [Fig. 3], the process includes a first step a for treating the internal surface 7 of the used barrel 1 in order to clean it. Step a is preferably carried out using a cleaning process described in document FR 3 117 047, enabling the internal surface 7 of the wooden barrel 1 to be completely cleaned, that is, thoroughly disinfected and freed from any deep staining (possible wine pigment) of the wood. Step a thus preferably includes a phase of introducing hydrogen peroxide into the barrel 1 before or after a phase of introducing steam into the barrel 1 as described in document FR 3 117 047 in order to thoroughly sanitize the wood and remove any residue infiltrated into the wood fibers.Using a cleaning process described in document FR 3 117 047, the internal surface 7 of the barrel 1 is advantageously rendered neutral, notably restoring micro-oxygenation equivalent to that of a new wooden barrel 1. Of course, this step could also be achieved using another process, such as a known cleaning method with ozone and / or cold water.

[0031] The process continues with a second step b for introducing at least one predetermined flavoring element into barrel 1. This at least one predetermined flavoring element may include at least one flavoring and / or at least one tannin such as vanillin or maltol. Thus, for example, if a new wood type customization is desired, the usual compounds of said new wood may be introduced into barrel 1. Several families of compounds may be naturally present in new wood. By way of non-limiting example, said at least one flavoring element may include a lactone (sometimes described as "coconut") such as a cis-whiskeylactone or trans-whiskeylactone, aldehyde-phenols (sometimes described as "vanilla") such as vanillin, methylvanillate, or ethylvanillate, phenyl ketones such as acetovanillone, propiovanillone, or syringol, and phenyls such as eugenol, guaiacol, phenol, or cresol. As another example, if a wood-toasting customization is desired, the usual compounds from said toasting of new wood can be introduced into the barrel. Several families of compounds may be present in toasted / burned new wood. By way of non-limiting example, said at least one flavoring element may include furfural, cyclotene, furfurylthiol, or maltol.The mass to be introduced into barrel 1 of said at least one predetermined flavouring element is a function of the nature of said at least one predetermined flavouring element, the desired intensity of personalisation and the volume of barrel 1 (the more internal surface area there is, the more it is necessary to add said at least one predetermined flavouring element into barrel 1).

[0032] Step b may include a simple phase of introducing, via the bung, at least one predetermined flavoring element in powder form into barrel 1. Optionally, a second phase of moving barrel 1 may be implemented to distribute the introduced at least one predetermined flavoring element more homogeneously within barrel 1. This at least one predetermined flavoring element is preferably in powder form, which is easier to dose and distribute within barrel 1. Preferably, the powder contains the tannin(s) and / or flavoring(s) in high concentration, i.e., at least 80% by total mass or weight of a given element, such as, in particular, 80%, 85%, 90%, 95%, or 100% by total mass, in order to limit the number of other elements to be introduced into the wood.

[0033] Of course, said at least one predetermined flavouring element could also be introduced through the drain in the form of a colloidal solution, that is to say said at least one predetermined flavouring element could be mixed in a liquid such as water, without departing from the scope of the invention.

[0034] The process then comprises a third step c for introducing steam into the barrel to open the pores of the wood and allow the penetration of at least one predetermined flavoring element. Advantageously, according to the invention, the introduction of each predetermined flavoring element into the thickness of the inner surface 7 of the staves 3 is achieved by simply using steam. No complicated structure or controlled atmosphere enclosure is necessary. Typically, no harmful emissions are generated by the process, and it can be carried out at atmospheric pressure. The steam introduction step heats and softens the wood fibers to sufficiently open the wood pores to allow the penetration of the tannin(s) and / or flavoring(s).

[0035] Step c may include a first phase of hermetically sealing a pipe in the bung of the drum 1, followed by a second phase of forcibly introducing steam into the drum 1 through the pipe in order to heat the inside of the drum and generate overpressure within the drum 1. The steam may be obtained by a boiler preferably configured to create wet steam, i.e., water in gaseous form is mixed with water in liquid form. Consequently, step c may inject steam containing between 0% and 40% liquid water by weight of the total wet steam injected, the remainder being vaporized water, i.e., in gaseous form. The duration of step c is preferably a function of said at least one predetermined flavoring element used and the power of the boiler.As an example, a time of six minutes with a steam generation of 40 kg "h 1" gave satisfactory results.

[0036] The process continues with the fourth step d, designed to cool the barrel 1 in order to progressively close the pores of the wood, trapping said at least one predetermined flavoring element therein to personalize the barrel 1. Step d may include a simple phase of holding the barrel 1 open to air, with the bung closed by a stopper 5 or not. If a stopper 5 is used and the temperature difference relative to the ambient temperature is very significant, it may be necessary to provide a pressure compensation device, such as a valve, for example in the stopper 5, to limit the negative pressure inside the barrel 1 created by the cooling. Indeed, no negative pressure is desired to prevent said at least one predetermined flavoring element from being displaced towards the center of the barrel 1.

[0037] The process according to the invention advantageously allows for the aromatic and / or tannic reconditioning of a used wooden cask 1 without any limitations on customization. Thanks to the process according to the invention, the wooden cask 1 can thus be advantageously customized for a predetermined aging or maturation process, such as, for example, the aging of wine or spirits such as whisky. By way of non-limiting examples, the aromatic and / or tannic reconditioning of the wood can correspond to that of a new wooden cask or to that of a cask after aging Sherry. It is therefore understood that the same cask 1 can be reconditioned in the same winery for the aging or maturation of wine, of the same type or not, numerous times, or be reconditioned for different uses by different companies or by the same company without departing from the scope of the invention.

[0038] During the process according to the invention, each predetermined flavoring element is advantageously introduced into the thickness of the internal surface 7 of the staves 3 in order to maintain the usual exchange between the ambient air (external to the barrel 1) and the alcoholic beverage (internal to the barrel 1). This advantageously allows for calibration homogeneous in aroma(s) and / or tannin(s) of the alcoholic beverage (ceiling of exchanges to micro-oxygenation by the pores of the wood), a simple transfer into another container (only presence of the alcoholic beverage in barrel 1) and a persistence of the taste of the alcoholic beverage.

[0039] Unlike the invention, for example, adding new wood (in chip or plank form) to a used barrel only allows for very temporary customization of the beverage's taste (it must be consumed quickly), and it is very difficult to monitor the degree of customization and to remove the new wood during the aging process, especially at the right time to properly personalize the beverage. According to a different solution, in the process of the invention, it is the barrel 1 that is customized according to a predetermined use.

[0040] The invention is not limited to the embodiments and variations presented, and other embodiments and variations will be obvious to those skilled in the art. Thus, the embodiments and variations can be combined with each other without departing from the scope of the invention. By way of no limitation, in the example illustrated in [Fig. 3], the process may include, between step c and step d, a step e for pressurizing the drum 1 in order to improve the penetration of said at least one predetermined flavoring element into the open pores of the wood. Step e may include a simple step of hermetically sealing the bung of the drum 1 to a compressor in order to impose an overpressure of air inside the drum 1. The compressor may, for example, impose an overpressure of 0.1 bar for every 100 liters inside the drum 1.

[0041] Furthermore, the process may include a step f for washing the inside of the drum before step a (pre-wash) and / or after step d (final wash). The pre-wash step f may, for example, be implemented to remove any excess organic matter deposited on the internal surface of the drum (before the process is implemented). The pre-wash step f may be achieved, for example, by circulating hot water through the drum 1, i.e., introducing water into the drum 1 through an inlet pipe passing through the bung, with the water free to escape from the drum 1 through an outlet (which may be the bung facing downwards), for a duration of approximately five minutes. Of course, depending on the degree of soiling of the internal surface 7 of the drum, the duration of the pre-wash step f may be longer or shorter than five minutes.An optional steam circulation cycle can be scheduled for a duration of between one minute and ten minutes before or after the hot water circulation in drum 1.

[0042] The final washing step f may allow the wood to be rinsed from inside the drum 1 (after the process has been implemented). The final washing step f may, without limitation, include a first cycle of hot water circulation in the drum 1, i.e., introduction into the drum 1 through an inlet pipe passing through the bung, with the possibility of free escape from the drum 1 through an outlet (which may be the bung oriented towards the bottom), for example, between forty degrees Celsius and eighty degrees Celsius for a duration of between one and ten minutes. The first cycle can be followed by a second cycle of circulating ozonated cold water, i.e., water containing ozone (O3), in drum 1, for example, at the temperature of the water distribution network, typically between fifteen and twenty degrees Celsius for a duration of between one and ten minutes. An optional cycle of circulating steam can be included for a duration of between one and ten minutes between the first and second cycles. List of references

[0043] 1 - cask 2 - background 3 - stave 4 - circle 5 - drain plug 6 - external surface 7 - internal surface E - penetration thickness

Claims

Demands

1. A method for reconditioning a used wooden barrel (1), characterized in that the method comprises the following steps: a) treating the internal surface (7) of the used barrel to clean it; b) introducing at least one predetermined flavoring element into the barrel (1); c) introducing steam into the barrel (1) to open the pores of the wood and allow said at least one predetermined flavoring element to penetrate; d) cooling the barrel (1) to gradually close the pores of the wood, trapping said at least one predetermined flavoring element to personalize the barrel (1).

2. A method according to the preceding claim, wherein step a comprises a phase of introducing hydrogen peroxide into the drum (1) before or after a phase of introducing water vapor into the drum (1) in order to sanitize the wood thoroughly and remove any residue infiltrated into the wood fibers.

3. A method according to claim 1 or 2, wherein step b comprises a phase of introducing into the drum (1) said at least one predetermined flavouring element in powder form.

4. A method according to the preceding claim, wherein, after the introduction phase of said at least one predetermined flavoring element, step b comprises a phase of moving the drum (1) in order to distribute said at least one predetermined flavoring element more homogeneously in the drum (1).

5. A method according to any one of the preceding claims, wherein said at least one predetermined flavoring element comprises at least one flavoring and / or at least one tannin.

6. A method according to the preceding claim, wherein said at least one predetermined flavoring element comprises vanillin or maltol.

7. A method according to any one of the preceding claims, wherein step c comprises a phase of hermetically sealing a pipe in a bung of the drum (1) followed by a phase of forced introduction through the pipe of steam into the drum (1) in order to heat the inside of the drum (1) and generate an overpressure inside the drum (1).

8. 12 A method according to any one of the preceding claims, comprising, between step c and step d, a step e for pressurizing the barrel (1) in order to improve the penetration of said at least one predetermined flavoring element into the open pores of the wood.

9. A method according to any one of the preceding claims, comprising a step f for washing the inside of the drum (1) before step a and / or after step d.

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