洋酒的陳化、貯藏，是門很深的學問，雖然人們已對此注意了好幾百年，但應當說還未完全了解。很多葡萄酒在裝瓶之前，都已在地窖的木桶中貯存過一段工夫，而白蘭地、威士忌等蒸餾酒，則要求在地上的酒庫中貯存.可見，酒同樣被貯存在木桶中，卻還有一個木桶被貯存在哪里的間題，于貯存工夫的長短就更不一致了。
The aging and storage of foreign wine is a profound knowledge. Although people have paid attention to it for hundreds of years, it should be said that it has not been fully understood. Before bottling, many wines have been stored in wooden barrels in cellars for a period of time, while brandy, whisky and other distilled spirits are required to be stored in wine storehouses on the ground. It can be seen that wine is also stored in wooden barrels, but there is a problem of where the barrels are stored, and the length of storage time is even more inconsistent.
酒在橡木桶中貯存時，大概會發生下列變化：
When wine is stored in oak barrels, the following changes may occur:
(1)可從桶中吸取香味、色澤和醇味，
(1) It can absorb fragrance, color and mellow taste from barrel,
(2)因氧氣緩緩滲入木桶，使酒的質地趨向柔和，
(2) As oxygen slowly seeps into the barrel, the texture of the wine tends to be soft,
(3)酒中的有機物質，彼此進行反應，使酒變得成熟。
(3) The organic substances in the wine react with each other to make the wine mature.
以上只是大概情況，詳細當更為復雜。
The above is only the general situation, and the details are more complicated.
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橡木，其中包括我國的內蒙古和東北三省，但釀酒們一致公認，當以法國干邑地區東面約150的林茂山上出產的橡木品質，用來貯存白蘭地效果更好。制作時，先把桶的一頭制妥，用鐵圈箍好，然后倒轉過來，在桶的中間肚皮處用火烘烤，利用熱脹冷縮的原理，使另一頭也卷成桶形，木板間要拼得密不通風，外面再用鐵圈箍緊。其工藝之精巧，真實令人驚嘆。白蘭地酒桶的容量以350公升為更理想，據說這樣做酒液與木材的接觸面積更為平均.這種橡木百灌桶母只價值達1000美元。威士忌酒桶的容量一般為200公升。
The manufacture of oak barrels is also very particular. First of all, the wood used for barrel making must be oak with a tree age of over 100 years. Oak is produced in many places in the world, including Inner Mongolia and three provinces in Northeast China. However, wine experts agree that the best quality of oak produced on Linmao mountain, about 150 km east of cognac, is the best for brandy storage. When making, first make one end of the barrel, hoop it with iron hoop, and then turn it upside down, and bake it in the middle of the barrel with fire. Using the principle of heat expansion and cold contraction, the other end is also rolled into a barrel shape. The boards should be assembled tightly, and then hooped with iron hoops outside. The exquisite craftsmanship is really amazing. A brandy barrel with a capacity of 350 liters is ideal. It is said that the contact area between liquor and wood is the most average. This oak barrel is worth $1000. The capacity of a whisky barrel is generally 200 liters.
提起酒的陳化，就必然會聯想到酒在酒桶中的窖藏。其實要提高葡萄酒的品質，除窖藏外，尚應注意其他因素。質量好的葡萄酒是會越陳越好的，但是質量差的葡萄酒卻會走向反面，要知葡萄酒的質量不但與葡萄品種、產地、土壤、空氣、水分等有關，而且還與釀造工藝和釀制技術關系密切。法國的波爾多紅酒，當其發酵完畢后，新酒須經過半年的木桶期才能使酒質更趨，而且要用225公升容量橡木桶貯藏，而橡木則要采自加拿大的，還要搭配肯定比例的法國利莫辛(Limousin)橡木，可見一種好酒的陳化，也是由多種因素決定的。又如蘇格蘭威士忌的質量，不僅與釀造的技術和經驗有關，而且與谷物、泥炭、水質、環境、蒸餾裝備、貯酒木桶的材質、桶貯工夫以及酒庫環境等都有肯定關系。
When we mention the aging of wine, we will inevitably associate it with the cellar of wine in the barrel. In fact, in order to improve the quality of wine, we should pay attention to other factors besides hoarding. Wine with good quality will get older and better, but the wine with poor quality will go to the opposite side. We should know that the quality of wine is not only related to grape variety, origin, soil, air, water, but also closely related to brewing technology and brewing technology. After the fermentation of French Bordeaux red wine, it takes half a year for the new wine to be more perfect. Moreover, it needs to be stored in 225 liter oak barrels, while the oak is from Canada and matched with certain proportion of French Limousin oak. It can be seen that the aging of a good wine is determined by many factors. For example, the quality of Scotch whisky is not only related to brewing technology and experience, but also positively related to grain, peat, water quality, environment, distillation equipment, barrel material, barrel storage time and liquor store environment.
眾所周知：菊萄酒，包括靜止葡萄酒或氣泡郁萄酒，無論是桶裝或瓶裝，更好應貯藏在酒窖內，酒窖必須設于地下深處，溫度保持在10-13'C之間.濕度變化也更好不大，通常維持在75%左右，濕度過高則瓶塞和標貼皆容纂霉爛，而空氣過分干燥又會使軟木塞萎縮而造成酒液滴漏。同時.酒窖貯酒處必須保持整齊，不得堆放易燃物或易揮發性的物質，以免破壞酒的品質.
As we all know, chrysanthemum wine, including still wine or bubble wine, should be stored in the wine cellar, whether in barrels or bottles. The wine cellar must be located deep underground, and the temperature should be kept between 10-13'c. the humidity should also be small, usually maintained at about 75%. If the humidity is too high, both the bottle stopper and label will be rotten. If the air is too dry, the cork will shrink The liquor drips. At the same time, the wine storage place in the wine cellar must be kept in order, and inflammable or volatile substances shall not be piled up to avoid damaging the quality of wine
橡木酒桶雖對某些酒的酒質提高有利.但也不是對所有酒的酒質都會有益。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。
It's good for all wines, but not for all. For example, when people appreciate the fresh and fresh flavor of white wine, there is no need to store it in barrels; for vodka, gin and colorless cherry brandy, because their quality has been basically fixed when they are distilled out of the distiller, there is no need to store them in barrels. In addition, liquors with various colors do not need to be stored in barrels.
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自動售酒機 2024-07-25 
