紅酒橡木桶是葡萄酒葡萄酒生命的搖籃，沒有橡木桶的呵護(hù)，葡萄酒不會(huì)有如此的生命力。不管是新橡木桶，還是舊橡木桶，都能給葡萄酒帶來以下讓人驚喜的變化：
Red wine oak barrels are the cradle of the life of wine. Without the care of oak barrels, wine would not have such vitality. Whether it's new oak barrels or old oak barrels, they can bring the following surprising changes to wine:
讓葡萄酒的風(fēng)味更加復(fù)雜：從根本上說，橡木內(nèi)有許多酯類、酚類和醛類物質(zhì)，橡木內(nèi)酯具有椰子的香氣。而橡木經(jīng)過烘烤制作成橡木桶，能衍生出一系列的呈香物質(zhì)，也能增強(qiáng)橡木內(nèi)一些不明顯的香味，如泥土、香草、香料、煙熏、苦杏仁、焦糖等味道。此外，如果在橡木桶了發(fā)生了發(fā)酵（如蘋果酸-乳酸發(fā)酵），這些橡木成分經(jīng)過酵母、細(xì)菌的作用還能產(chǎn)生皮革、肉類、咖啡、丁香等風(fēng)味。這些橡木帶來的風(fēng)味，很多都被被傳遞到酒液里，增加葡萄酒的風(fēng)味復(fù)雜度。
Make the flavor of wine more complex: fundamentally, oak contains many esters, phenols, and aldehydes, and oak lactones have a coconut aroma. Oak, on the other hand, is baked into oak barrels, which can generate a series of aromatic substances and enhance some of the subtle aromas within the oak, such as soil, vanilla, spices, smoked, bitter almonds, caramel, and so on. In addition, if fermentation occurs in oak barrels (such as malic acid lactic acid fermentation), these oak ingredients can also produce flavors such as leather, meat, coffee, cloves, etc. through the action of yeast and bacteria. Many of the flavors brought by these oak are transmitted into the wine, increasing the complexity of the wine's flavor.
讓葡萄酒酒體更加厚重：橡木含有一定的水解單寧，可與來自葡萄酒中的單寧相凝聚，使得酒體更加厚實(shí)。
Make the wine thicker: Oak contains a certain amount of hydrolyzed tannins, which can condense with the tannins from the wine, making the wine thicker.
讓葡萄酒口感更加圓潤：橡木的特殊組織結(jié)構(gòu)使得它在具有一定的防滲功能，也有一定的透氣功能。葡萄酒裝進(jìn)橡木桶里酒液不會(huì)滲漏，也能允許一定的氧氣進(jìn)入到酒液里，讓葡萄酒產(chǎn)生適度的氧化作用。輕微的氧化作用，可以加速葡萄酒的熟化進(jìn)程，鞣花單寧，讓葡萄酒的口感變得圓潤順口。
Make the taste of wine more rounded: The special organizational structure of oak makes it have both a certain anti-seepage function and a certain degree of breathability. When wine is loaded into oak barrels, the liquor will not leak and can also allow a certain amount of oxygen to enter the liquor, causing moderate oxidation of the wine. Mild oxidation can accelerate the maturation process of wine, tannin tannins, and make the taste of the wine round and smooth.
改變葡萄酒顏色：葡萄酒在橡木桶期間會(huì)進(jìn)行有氧熟化，同時(shí)酒中的單寧和色素也會(huì)結(jié)合成大分子沉淀下來，葡萄酒的顏色隨之改變。經(jīng)橡木桶陳釀的紅葡萄酒顏色會(huì)變得比之前還要淡，色調(diào)偏橘紅色；相反地，白葡萄酒經(jīng)橡木桶陳釀后則顏色變深，色調(diào)偏金黃色。
Changing the color of wine: During the oak barrel period, the wine undergoes aerobic aging, and the tannins and pigments in the wine also combine to form macromolecules and precipitate, resulting in a change in the color of the wine. The color of red wine aged in oak barrels will become even lighter than before, with a slightly orange red hue; On the contrary, white wine aged in oak barrels becomes darker in color and has a golden hue.
提高葡萄酒的陳年潛力：橡木中含有一定量的單寧酸，在葡萄酒的陳釀過程中，橡木中的單寧也慢慢地滲透到葡萄酒當(dāng)中，堅(jiān)固了葡萄酒的骨架，使葡萄酒更具結(jié)構(gòu)感。這能增強(qiáng)葡萄酒的抗氧化能力，從而提高了它的陳年潛力。
Improving the aging potential of wine: Oak contains a certain amount of tannic acid. During the aging process of wine, the tannins in oak gradually penetrate into the wine, strengthening the skeleton of the wine and giving it a more structured feel. This can enhance the antioxidant capacity of wine, thereby increasing its aging potential.
不過，橡木桶也是個(gè)雙刃劍，如果濫用橡木桶，過重的橡木風(fēng)味會(huì)掩蓋葡萄酒原本的風(fēng)味特征，失去釀酒葡萄的品種特性，這樣就得不償失了。而且，橡木桶的成本很高，一個(gè)新桶大約為 750 美元，舊桶的約為舊桶的 1/3。所以，橡木桶更加謹(jǐn)慎地使用。
However, oak barrels are also a double-edged sword. If oak barrels are abused, the excessive oak flavor will mask the original flavor characteristics of wine and lose the variety characteristics of wine grapes, which is not worth the loss. Moreover, the cost of oak barrels is high, with a new barrel costing about $750 and an old barrel costing about one-third of the price. So, oak barrels are used more cautiously.
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自動(dòng)售酒機(jī) 2024-07-25 
