Thursday, September 22, 2011

[kl-bogel] The production of oak barrels for cognac (37 photos)

Barrel. How much of this word for a manufacturer of cognac. Indeed, in the dark depths of the oak container is inaccessible to the human eye the mystery of maturation of the drink. Filled into the barrel grape alcohol, absorbs the energy of a multi-year wood, imbue it smells and changes its color. And the longer the grape spirit is still locked up in chains of oak, the deeper, finer, more varied and multi-valued properties are now available to taste will the finished product.

The production of oak barrels for cognac (37 photos)

Do not be afraid to call the magic of the transformation of a pure and clear as the morning dew, grape alcohol, just to cool off in the distillation coil, cube, dark amber liquid, filled with sunlight, warming the vineyards. As nothing but witchcraft could be called the process of changing the taste of alcohol with a pronounced fruity in aged cognac with untold variety and flavors of nutmeg and flowers, coffee beans and vanilla, fruit and chocolate. This is the magic of transformation presents us with a bouquet of aromas and long finish changing cognac, something for which he is loved and appreciated.

Procedures and technology of cognac rigidly defined and strictly regulated. Oak for barrels had to grow up in France. In the production of these barrels cooperage oak is used in two French regions: Limousin and Tronse.

We sergeydolya dima_chatrov and passed along the entire process of manufacturing oak barrels for cognac in the world's largest cooperage industry - factory Seguin Moreau.



The cut sandwiches as oak barrels dried for eight months in the wild



Then napilivayutsya not identical plaques, which will be collected from a barrel. These tablets are dried for approximately 3-4 months. The surface of the wood darkens



Using the technology of drying boards occasionally watered



dima_chatrov taste the oak juice, trying to determine the flavor characteristics of the future of brandy



All pieces of wood carefully sorted for marriage and defects. All storage areas are labeled



After drying, the blanks shaved and the process of assembly. First collected by one side of a metal drum hoop





The resulting half-barrel is placed on a brazier for burning the inside surface. Fire softens the surface of the oak, and as a result of thermal treatment of glucose contained in the wood structure, a layer of sugar.



The degree of roasting significantly affect the taste of cognac.





Collected in the bottom of the barrel hoop



Barrel rolls and re-fired



Finally, tightly contracted fixing hoops



Polished





Bottoms installed



Warmly heated tip burnt a hole in aspic





Its tapered shape and size is fixed



The barrel is equipped with a stopper



Instructions for use



Glued pride



And the barrel goes into the finished product storage



In a separate workshop gathered a huge barrel of wine



Source: kukuksumushu.livejournal.com

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