Cleaning barrels with reclaimed CO2.
»No secondary waste!
»No chemical residue!
Environmentally safe, supporting sustainable farming practices.
Barrel Sales - TBA!
No need to re-toast!
Barrel Blasting Prevents contaminants!
Blisters are the major cause of cross contamination within a winery!
Through development of our blasting process, we have encountered many barrel associated problems, but none so compelling as the large wood blisters we have found full of old wine. In the normal process of toasting barrels, blisters may form from the stresses of the bending and toasting process. Although it is normal to have some blisters, excessive or large blisters indicate rapid heating of the wood, or the use of oak with an extreme moisture level. This could have a detrimental effect on the outcome of the wine.
These blisters become a collection point for wine and a breeding ground
for contamination. When the barrels are emptied, wine will remain in these pockets, which can then spoil. This contaminated wine residue has the potential to leak out slowly having a devastating effect on the new incoming batch of wine. Even the best washing system cannot clean out the wine trapped in the wood, and winemakers don't even know they exist because they are out of physical view. The only way to really address this problem is to remove one end of the barrel and visually inspect the interior for blisters.
Most winemakers have told us they never realized the potential for disaster until they saw with their own eyes contaminated juice oozing out of blisters in their opened barrels. Some barrels will have multiple blisters scarring the interior of their barrels. In addition to contaminated wine that may get trapped inside the pockets, we have also found trapped cleaning agents which could affect the final product should they leech back out.
Blister on barrel interior. - Enlarge
Blisters on barrel interior. - Enlarge
Blisters and Mold on barrel interior. - Enlarge
Blister on barrel interior. -
Blisters on barrel interior. -
Blisters - Enlarge
During our barrel process, we open one end of the barrel, smell, and
visually inspect the interior. We then scrape and shave open and hand
blast any blisters we feel may compromise the integrity of the next batch
of wine. We pull aside questionable barrels and alert winemakers to any potential problems and let them decide if a barrel needs to be rejected.
Blisters - Enlarge
We suggest that blasting immediately after emptying and rinsing of your barrels, but before storage, is the best procedure to keep a good barrel from spoiling. Your barrel will remain clean and fresh inside with less SO2 while in storage.
Cottonwood Canyon Winery
"It gives me great satisfaction and peace of mind to know that I can confidently store my wine in these
freshly blasted barrels maintaining the integrity and high quality
of my wines.""
wine barrel, cleaning, prevent contaminants, rejuvenation, sanitization, microoxygenation
rajeunir, restoration, dry ice cleaning, wine making, winery, oak, wine barrels
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