Barrel Blasting, Rejuvenating Wine Barrels Like 'sand'blasting with reclaimed co2

Cleaning barrels with reclaimed CO2.
»No water!
»No secondary waste!
»No chemical residue!
Environmentally safe, supporting sustainable farming practices.

Solutions
•Blisters
•Sanitization
•Microoxygenation
•No Re-Toast!
Process
Results
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Barrel Sales - TBA!
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No need to re-toast!

Barrel Blasting Prevents contaminants!

Solutions

Microoxygenation

For centuries, wineries have been using the time-honored tradition of barrel aging their wines. Barrel aging consists of two separate aging functions. The first is extraction in which the phenolics are extracted from the wood into the wine. The second is oxidation in which the components of the wine react to a slight exposure to oxygen through the grain of the wood and the gaps between the staves. The barrels' ability to allow this gentle oxygenation is beneficial to the structure and character of many wines. Oxygen allows wine to develop and age gracefully - an occurrence commonly referred to as microoxidation or microoxygenation. In the presence of dissolved oxygen, the small tannin molecules join together to form long chain tannins. These are softer, more supple and far less bitter than the small tannins from which they were built. This process is known to winemakers as polymerisation and is encouraged wherever possible in full bodied style wines.

blasting the barrel

Barrels assist with the wine's formation. In a barrel, the extraction of flavor compounds from the oak is always in combination with the oxygen exposure that the barrel allows. If your barrels have a layer of heavy tartrate build-up, this could severely reduce the natural oxygenation found with barrel aging, thus reducing the flavor being extracted from the oak barrel. Let us help you ensure that you are getting the maximum oxygenation out of your barrels with our Barrel Blasting process. We remove the tartrate crystals and old wine residue. Our process exposes fresh toasted wood so that the barrel is better able to breathe. This allows the maximum oxygenation to occur which is important for the wine maturation process.

Microoxygenation
Before - Enlarge
Microoxygenation
Before - Enlarge

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