Anisha Riggs
Wine barrels play a crucial role in the fermentation and aging process, imparting unique flavours and aromas to the final product. One of the key questions in winemaking is whether barrel fermentation imparts a vanilla aroma to the wine. Vanilla is a desirable aroma and flavour in wines, and it is primarily derived from the oak barrels used in the fermentation and aging process. The oak lignins in the barrels hydrolyze into sugar molecules and aromatic compounds, such as aldehydes or volatile phenols, which contribute to the complexity of the wine.
| Characteristics | Values |
|---|---|
| Barrel Fermentation vs. Barrel Aging | When a wine is "fermented in barrel", it has also been aged in a wooden barrel. If a wine is "aged in barrel", it indicates that the wine was fermented in a different container, typically a large stainless steel vat. |
| Barrel Fermentation Aroma | Barrel-fermented wines tend to have a more subtle wood presence, especially white wines. They have more robust structures, rounder mouthfeels, and greater aromatic complexity. |
| Barrel Fermentation Taste | Barrel-fermented wines are more about highlighting texture, structure, and mouthfeel than upfront primary fruit aromas and flavors. They have a buttery texture and vanilla-like flavors. |
What You'll Learn
Barrel fermentation creates a rounder, creamier texture and flavour
Barrel fermentation is a traditional winemaking method that originated in France. It involves placing grape juice and yeast into oak barrels to ferment and age, allowing the wine to develop unique flavours and characteristics. While barrel fermentation is possible with any wine, it is most commonly associated with Chardonnay and other less aromatic grape varieties.
Winemakers often opt for barrel fermentation over alternative containers because it imparts distinctive flavours and aromas. The oak barrels add structure and tannins to the wine, depending on the wood type, toasting level, and forest origin. Lighter toasting creates subtler, milder flavours, while darker toasting produces bolder ones.
Barrel-fermented wines have a rounder, broader mouthfeel and firmer structure. This is due to the oak being a non-inert material that allows some oxygen ingress. The oxygen ingress also helps reduce melanoid tannins, making the wine less astringent and more resistant to protein degradation. As a result, the wine becomes softer and smoother.
The yeast solids in the barrel, known as lees, also contribute to the rounder, creamier texture and flavour of barrel-fermented wines. The lees add a creamy texture and nutty flavour to the wine, and they can also soften the wine's acid and tannins. Winemakers may use a technique called bâtonage, stirring the lees to keep them evenly distributed throughout the wine during ageing.
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Fermentation in barrels is more common for white wines
The use of barrels for wine fermentation and ageing is a critical factor in defining the final profile of the wine. While stainless steel containers are widely used due to their practicality, oak barrels are a traditional and popular choice in the winemaking process for their ability to impart unique flavours and characteristics to the wine.
The terms "barrel fermentation" and "barrel ageing" are often used interchangeably, but they are different processes. "Barrel fermentation" indicates that the wine's fermentation process occurred inside the barrel. This technique is more commonly applied to white wines, allowing them to ferment with their lees (the residual yeast and other particles) for practical reasons. The fermentation of red wine, which involves grape skins to achieve its distinctive colour, typically occurs in larger vessels due to the thicker mixture produced, which can complicate barrel cleaning.
"Barrel ageing", on the other hand, refers to the process where already fermented wine is stored in barrels for a period of maturation, which can last from several months to years. It is less common to see a wine fermented in a barrel and then transferred to a steel tank for ageing.
Barrel fermentation can add depth and complexity to white wines. The process allows the wine to ferment with its lees, adding a rich flavour and creamy texture. The yeast in the barrel extracts toasted, vanilla-like flavours from the wood. However, the flavours imparted by the barrel can sometimes overshadow the distinct characteristics of the fruit. Therefore, some winemakers choose to ferment only a portion of the wine in barrels and blend it with wine fermented in stainless steel and concrete tanks to preserve the freshness of the fruit.
The choice between barrel fermentation and barrel ageing can significantly influence the sensory experience of the wine. For those seeking a sophisticated and evolved wine with a more subtle wood presence, especially in white wines, opting for a "fermented in barrel" wine is advisable.
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Oak barrels add vanilla notes to white wines
Oak barrels are an integral part of winemaking, imparting distinct aromas and flavours that add depth to the final product. The use of barrels for aging and fermentation is a critical factor in defining the wine's final profile.
Oak is used in winemaking to vary the colour, flavour, tannin profile and texture of wine. It can be introduced in the form of a barrel during the fermentation or aging periods. Oak barrels can impart other qualities to wine through evaporation and low-level exposure to oxygen.
The chemical properties of oak can have a profound effect on wine. Phenols within the wood interact to produce vanilla-type flavours and can give the impression of tea notes or sweetness. The degree of "toast" on the barrel can also impart different properties affecting the tannin levels, as well as the aggressive wood flavours. The hydrolyzable tannins present in wood, known as ellagitannins, are derived from lignin structures in the wood. They help protect the wine from oxidation and reduction.
Flavour notes commonly used to describe wines exposed to oak include caramel, cream, smoke, spice and vanilla. Chardonnay is a varietal with distinct flavour profiles when fermented in oak, including coconut, cinnamon and cloves notes. The "toastiness" of the barrel can bring out varying degrees of mocha and toffee notes in red wine.
Wines matured in oak receive more oak flavours and properties than wine fermented in oak because yeast cells present in fermentation interact with and "latch on" to oak components. When dead yeast cells are removed as lees, some oak properties go with them.
New barrels impart more flavours than previously used barrels. Over time, many of the oak properties get "leached" out of the barrel, with layers of natural deposits left from the wine building up on the wood.
Oak lactones impart woody, dill and coconut notes, while eugenol adds spices, cloves and smoke character, and syringaldehyde adds vanilla-like flavours.
White wines fermented in oak have a pale colour and an extra silky texture. White wines fermented in steel and matured in oak will have a darker colour due to heavy phenolic compounds still being present.
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Barrel-fermented wines have more lees contact
The remaining phenolic compounds in wine can undergo transformation through contact with lees, which also release proteins into the wine, enhancing its texture and aroma. Lees ageing, or "sur lie" ageing, is a traditional winemaking method in many parts of Europe, particularly with Burgundian Chardonnay or Muscadet.
The periodic stirring of lees, known as "batonnage" in French, is often performed to improve the distribution of aroma and taste compounds in the wine. However, excessive stirring can introduce too much oxygen, leading to the loss of SO2 and the potential formation of unwanted compounds.
Barrel-fermented wines with more lees contact exhibit a creamier texture and showcase notes of vanilla, baking spice, or coconut. These characteristics arise from compounds derived from oak and contribute to the distinct style of winemaking.
Overall, the increased lees contact in barrel-fermented wines enhances their texture, aroma, and flavour profile, making them more complex and nuanced compared to wines fermented in stainless steel tanks.
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Barrel-fermented wines have a less pronounced wood flavour
The use of barrels for aging and fermentation is a critical factor in defining the wine's final profile. The terms "barrel fermentation" and "barrel aging" are often used interchangeably, but they are different processes.
Barrel fermentation is a wine production technique where grape juice and yeast are placed into oak barrels to ferment and age, imparting unique flavours through interaction with oxygen during fermentation and aging. The yeast from a barrel-fermented wine binds with some of the oak flavours and is removed, resulting in a less oaky taste. This technique has gained popularity, especially in the production of both white and red wines.
Barrel-fermented wines tend to possess more robust structures, rounder mouthfeels, and greater aromatic complexity than their counterparts. They often exhibit a creamier texture and showcase notes of vanilla, baking spice, or coconut. These characteristics arise from compounds derived from oak, contributing to the distinct style of winemaking.
The choice between a wine that is "fermented in a barrel" and one that is "aged in a barrel" can significantly influence the sensory experience of the wine. Understanding these processes helps in making informed decisions, aligning with personal preferences for flavour, aroma, and the subtle nuances that make each wine unique.
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Frequently asked questions
Barrel fermentation is a traditional winemaking method where grape juice and yeast are placed into wooden barrels, typically oak, to ferment and age.
Barrel fermentation imparts unique flavours and characteristics to the wine. It adds texture, structure and mouthfeel, and can also mellow the wine's acid to give it a softer mouthfeel.
Barrel fermentation is more commonly applied to white wines, as red wines are typically fermented in larger vessels due to the thicker mixture produced. However, some winemakers do use barrel fermentation for red wines.
Barrel fermentation can impart vanilla, spice, coconut, cocoa and coffee aromas to the wine.
In addition to the unique flavours and characteristics that barrels impart, they also allow for micro-oxygenation, which helps to stabilise colour, enhance structure, and decrease herbaceous and reductive characteristics.
