橡木酒桶雖對某些酒的酒質(zhì)提高有利．但也不是對所有酒的酒質(zhì)都會有益。例如白葡萄酒，當人們欣賞其清爽、新鮮的風味時，那么就沒有必要桶貯；對伏特加、金酒以及無色的櫻桃白蘭地等酒，因為它們從蒸餾器中蒸餾出來時酒質(zhì)已基本定型，因此也沒有必要再桶貯，此外，花色繁多的利喬酒類，也同徉不需要桶貯。
Although oak barrel is good for improving the quality of some wines, it is not good for all wines. For example, when people appreciate the refreshing and fresh flavor of white wine, there is no need to store it in barrels. For vodka, gin and colorless cherry brandy, because the quality of the wine is basically set when they are distilled from the distiller, there is no need to store it in barrels. In addition, liquors with various varieties also do not need to be stored in barrels.
橡木桶作為釀酒的非常重要的設(shè)備之一，已經(jīng)存在幾百年了。對于像木桶的作用，無非是這樣幾個方面：
Oak barrel, as one of the most important equipment for wine making, has existed for hundreds of years. For example, the function of wooden barrel is nothing more than the following aspects:
1.作為一個木制容器，橡木桶并非完全密閉的，他含有很多微小的氣孔，能夠在存儲或者發(fā)酵的過程中對酒有一些輕微的氧化作用。
1. As a wooden container, oak barrel is not completely closed. It contains many tiny pores, which can slightly oxidize wine during storage or fermentation.
2.用橡木桶對酒進行陳釀的過程中，酒中的雜質(zhì)自然沉淀，可以通過倒桶程序?qū)⑵淙コ?，是葡萄酒澄清的一個重要步驟。
2. In the process of aging wine with oak barrel, the impurities in wine precipitate naturally, which can be removed through the barrel pouring procedure, which is an important step in wine clarification.
3.橡木桶作為發(fā)酵容器，具有不銹鋼罐所不具備的獨特的保溫特性。
3. As a fermentation vessel, oak barrel has unique heat preservation characteristics that stainless steel tank does not have.
4.橡木桶，尤其是新的橡木桶，能夠賦予葡萄酒一種橡木的香氣，通常那是一種香草的香氣。
4. Oak barrel, especially new oak barrel, can give wine a kind of oak aroma, usually a kind of vanilla aroma.
木材中的化學物質(zhì)，大致可分為兩類，一類叫做細胞壁物質(zhì)，包括纖維素、半纖維素、木質(zhì)素等；另一類為非細胞物質(zhì)，一般可分為菇類、酚類、糖類、蛋白質(zhì)類、生物堿類、油脂類以及植物蠟等成分。酒在桶中貯存時，空氣會通過橡木細胞進入桶內(nèi)而使酒吸收氧氣，而酒又通過橡木桶向外排出蒸汽，這時酒液就會滲透入細胞壁中，以吸取木材中的成分而改善酒質(zhì)。由于酒在貯存期中會以蒸汽形式揮發(fā)，造成每年損失酒液3-5升，故而酒齡越長，酒的售價越貴。
The chemical substances in wood can be roughly divided into two categories: one is called cell wall substances, including cellulose, hemicellulose, lignin, etc.; the other is non cell substances, which can be generally divided into mushroom, phenol, sugar, protein, alkaloid, oil, plant wax, etc. When the wine is stored in the barrel, the air will enter the barrel through the oak cells to make the wine absorb oxygen, and the wine will exhaust steam through the oak barrel. At this time, the liquor will penetrate into the cell wall to absorb the components in the wood and improve the quality of the wine. As wine will volatilize in the form of steam during the storage period, resulting in an annual loss of 3-5 liters of liquor, the longer the wine age, the more expensive the price of wine.
橡木桶的制造也很有講究。是制桶用的木材，必須是樹齡在百年以上的橡木。世界上有很多地方出產(chǎn)橡木，其中包括我國的內(nèi)蒙古和東北三省，但釀酒們一致公認，當以法國干邑地區(qū)東面約150的林茂山上出產(chǎn)的橡木品質(zhì)佳，用來貯存白蘭地效果。橡木酒桶雖對某些酒的酒質(zhì)提高有利．但也不是對所有酒的酒質(zhì)都會有益。例如白葡萄酒，當人們欣賞其清爽、新鮮的風味時，那么就沒有必要桶貯；對伏特加、金酒以及無色的櫻桃白蘭地等酒，因為它們從蒸餾器中蒸餾出來時酒質(zhì)已基本定型，因此也沒有必要再桶貯，此外，花色繁多的利喬酒類，也同徉不需要桶貯。
The manufacture of oak barrels is also very particular. First of all, the wood used for barrel making must be oak trees over 100 years old. Oak is produced in many places in the world, including Inner Mongolia and Northeast China. However, wine experts agree that the quality of oak produced in Linmao mountain, about 150 km east of French cognac, is good and can be used to store brandy. Although oak barrel is good for improving the quality of some wines, it is not good for all wines. For example, when people appreciate the refreshing and fresh flavor of white wine, there is no need to store it in barrels. For vodka, gin and colorless cherry brandy, because the quality of the wine is basically set when they are distilled from the distiller, there is no need to store it in barrels. In addition, liquors with various varieties also do not need to be stored in barrels.
橡木桶作為釀酒的非常重要的設(shè)備之一，已經(jīng)存在幾百年了。對于像木桶的作用，無非是這樣幾個方面：
Oak barrel, as one of the most important equipment for wine making, has existed for hundreds of years. For example, the function of wooden barrel is nothing more than the following aspects:
1.作為一個木制容器，橡木桶并非完全密閉的，他含有很多微小的氣孔，能夠在存儲或者發(fā)酵的過程中對酒有一些輕微的氧化作用。
1. As a wooden container, oak barrel is not completely closed. It contains many tiny pores, which can slightly oxidize wine during storage or fermentation.
2.用橡木桶對酒進行陳釀的過程中，酒中的雜質(zhì)自然沉淀，可以通過倒桶程序?qū)⑵淙コ?，是葡萄酒澄清的一個重要步驟。
2. In the process of aging wine with oak barrel, the impurities in wine precipitate naturally, which can be removed through the barrel pouring procedure, which is an important step in wine clarification.
3.橡木桶作為發(fā)酵容器，具有不銹鋼罐所不具備的獨特的保溫特性。
3. As a fermentation vessel, oak barrel has unique heat preservation characteristics that stainless steel tank does not have.
4.橡木桶，尤其是新的橡木桶，能夠賦予葡萄酒一種橡木的香氣，通常那是一種香草的香氣。
4. Oak barrel, especially new oak barrel, can give wine a kind of oak aroma, usually a kind of vanilla aroma.
木材中的化學物質(zhì)，大致可分為兩類，一類叫做細胞壁物質(zhì)，包括纖維素、半纖維素、木質(zhì)素等；另一類為非細胞物質(zhì)，一般可分為菇類、酚類、糖類、蛋白質(zhì)類、生物堿類、油脂類以及植物蠟等成分。酒在桶中貯存時，空氣會通過橡木細胞進入桶內(nèi)而使酒吸收氧氣，而酒又通過橡木桶向外排出蒸汽，這時酒液就會滲透入細胞壁中，以吸取木材中的成分而改善酒質(zhì)。由于酒在貯存期中會以蒸汽形式揮發(fā)，造成每年損失酒液3-5升，故而酒齡越長，酒的售價越貴。
The chemical substances in wood can be roughly divided into two categories: one is called cell wall substances, including cellulose, hemicellulose, lignin, etc.; the other is non cell substances, which can be generally divided into mushroom, phenol, sugar, protein, alkaloid, oil, plant wax, etc. When the wine is stored in the barrel, the air will enter the barrel through the oak cells to make the wine absorb oxygen, and the wine will exhaust steam through the oak barrel. At this time, the liquor will penetrate into the cell wall to absorb the components in the wood and improve the quality of the wine. As wine will volatilize in the form of steam during the storage period, resulting in an annual loss of 3-5 liters of liquor, the longer the wine age, the more expensive the price of wine.
橡木桶的制造也很有講究。是制桶用的木材，必須是樹齡在百年以上的橡木。世界上有很多地方出產(chǎn)橡木，其中包括我國的內(nèi)蒙古和東北三省，但釀酒們一致公認，當以法國干邑地區(qū)東面約150的林茂山上出產(chǎn)的橡木品質(zhì)，用來貯存白蘭地效果。
The manufacture of oak barrels is also very particular. First of all, the wood used for barrel making must be oak trees over 100 years old. Oak is produced in many places in the world, including Inner Mongolia and Northeast China. However, wine experts agree that the quality of oak produced in Linmao mountain, about 150 km east of French cognac, should be used to store brandy.
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自動售酒機 2024-07-25 
