What are the different types of wooden barrels?(βαρελια)
The barrel
The barrel , regularly called barrel , tracks down its disposition in its lighter plan and its life expectancy of a couple of years. Its volume fluctuates from two or three many liters to 700 liters. Notwithstanding its oenological use to progress in years wine, the barrel is utilized for the preservation, stockpiling and transport of consumable fluids like lager, cooking oil or cognac as well as different merchandise. strong, still eatable, similar to cod or sugar.
The leaflet
The leaf is an oak barrel . It is accessible in a few limits which are arranged by the locales:
112 to 114 liters in Chablis
132 to 136 liters in Saone-et-Loire
114 liters in Côte d'Or, comparing to a large portion of a barrel
Tank
The tank is an enormous wooden compartment used to step the gather or to mature new wine. We then, at that point, talk about a wine tank.
The barrel
Container is one more name for barrel . It is accessible in a few limits from 30 to 350 liters. There are 160 barrel arranges, each with a particular assignment and whose limit differs as indicated by the area. For instance, there is the 273 liter model in Armagnac and the 350 liter model in Cougnac.
The room
The piece is a wine compartment committed fundamentally to the protection and maturing of wine. The assignment is just legitimate when full.
barrel
The barrel is a wooden barrel of variable limit. It is utilized for the vehicle and capacity of different food or non-food items, which can be fluid or strong like dry materials.
Lightning
Lightning is the model with the biggest limit, which can go from a couple hundred to a few thousand liters. It can contain 30 to 300 hectolitres.
How to keep up with the wooden barrel?
As the wood is permeable, the barrel requires explicit support to keep away from the gamble of weakening over the long run, like bacterial pollution.
Cleaning
Cleaning the wooden barrel is finished with hot or cold water, regularly under high tension . Its motivation is to eliminate tartar and wash the wine and remains.
disinfection
Disinfection must be done in the wake of having completely cleaned the barrel. For around ten minutes, the barrel is profoundly warmed by steam.
Different processes are likewise conceivable like the utilization of ozone, ultrasound or bright frameworks. In any case, the last option just work on a superficial level. Sulfur wicking is likewise powerful in keeping a solid climate in the barrel, however it doesn't completely disinfect.
The reconditioning
This process is rehearsed by certain coopers to recover barrels. It comprises of totally destroying an old barrel of good quality to return it to support. The inside of the fights is stripped. The components are reassembled by warming the outer layer of the wood. The foundation is changed to another foundation. (χαρτοκιβώτια)