Barrel roasting or toasting types
 

 

The barrels, get to our customers at different burning degrees, so they have different aroma varieties. Our partners can choose amongst the Light, Medium, Medium Plus, Heavy or Hybrid burning, according to their needs.


Mild burning / Light (LT): 180-200 Celsius / 30 minutes

Kalina Kádárüzem

At Light, meaning mild, roasting the tannin level is low, consequently moderated tastes and typical white fruit fragrances occur. Banana, pineapple, sometimes mildly buttered toast flavours develop and contact the maturing wine.
Experiences of the Master Cooper: this is the typical white wine barrel, out of them the most ideal ones are made by 3-4 years-old dry wood. It gives away the least additional tastes. It brings to the foreground the fruity and smelly characters. It does not press ’weight’ on the wine.


Medium burning / Medium (M): 200-220 Celsius / 40 minutes

Kalina Kádárüzem

At Medium burning, less tannin but more fragrances and scenting materials occur in the wine. They result more aromas and more scents. At Medium burning (toasting), the oak gives away a warm and sweet character with strong vanilla emphasis.
Experiences of the Master Cooper: this is the most frequently used burning degree. It is possible to produce a stable quality in great measures with them, so for the final users it is easy to produce a well structured and enjoyable wine.


Strongly Medium burning / Medium Plus (M+): 200-220 Celsius / 50 minutes

Kalina Kádárüzem

Medium Plus burning means that, the strongly medium burning is darker than the medium. Its aromas are honey and roasted hazelnut with some coffee after-taste. It is ideal for deep red wines.
Experiences of the Master Cooper: the barrel has good maturing qualities, though, it needs exploring mood from the wine maker. The quality of wine depends greatly on the type of grape gets into the barrel.


Long burning / Heavy (HT): 280-300 Celsius / 60 minutes

Kalina Kádárüzem

At heavy, meaning very strong, burning the specifically charamelized, smoky aromas and tastes show up very early. Consequently, it is not necessary to keep the wine in it for long. The best is to use it for the great and daring red wines.
Experiences of the Master Cooper: for me, this is a very exciting type, a real culinary feast it preserves. It requires courage and phantasy as well.


Hybrid burning (Hy): 280-300 Celsius / 10 minutes and 180-200 Celsius / 30 minutes
Experiences of the Master Cooper: this is the riskiest type, which is most likely raises many different subjective opinions. There are those, who adore and those who do not like it at all. At this burning degree, the wine-makers taste shows up at best.


Roasting of the inside barrel

The following lines are just for those curious enquirers, who would really like to get to know more about the secrets of barrels. For those wine-makers who are with exploring moods, who are eager to know the whys and search for answers. We are sharing our experiences, that have been collected through the years, in short.

The result of our barrels maturing qualities depends on three factors:

  1. how happens the stave’s lightening and what kind of tool is used
  2. what is the firing basket like
  3. what is the weather and temperature like

A donga belső felületének a könnyítése mivel történik:

  1. It can happen with saw, that results a surface into which the flame of fire can catch at better. Consequently, the wood at some places can be carbonised or pouched (this is not a problem because it does not demage the wine inside the barrel. During my foreign studies in France, I experienced that they fired the barrel’s inside surface for a few moments.) Here, the roasting reaches deeper and the wine matures quicker. The barrel’s taste-giving-quality is more effective. It is suggested especially to red wines. Its sensible physical descripton when stroking it with our hands is rough and splinters can easily get into our body. After burning, the colour of the barrel’s inside surface is deep brown or black.
  2. We trimming the staves’ inside surface, so it becomes uniformly smooth. When the staves are uniformly trimmed, the fire flames almost slip away because they can not catch at the wood splinters or the grain of wood, so that tha barrel can have a lighter roasting colour. If we touch the trimmed surface with our hands, we feel that it is without splinters. The roasting then is not too deep, so this barrel is especially good for white wines. After roasting, the inner side of the barrel is brown, matured oak or fawn brown. On the pictures, the difference is visible between the two surfaces.


The fire basket’s qualities

There are three different fire baskets:

  1. Kalina Kádárüzem
    The closed iron cylinder results a very uniformly roasted and light surface, which I could compare to the natural colour of oak, fawn brown, milk chocolate, etc…
    Out of this basket, the flames can not get out. It is very closed and at the same time, it delivers the heat very strongly so the barrel can be easily bent. Pouching, surface splitting, carbonizing are absolutely out of question. I would like to emphasize again, this type does not endanger the taste of wine.
  2. The porous cylinder results even roasting but the already roasted wood is getting darker. It becomes brown or chocolate brown. In our opinion, this is the most popular fire basket type. The temperature can be well moderated and the fire’s flames as well. It does not hurt the inner side of barrel, it does not pouch but it colours and roasts well. Actually, we made holes into the iron cylinder that lets the temperature away well and controls the fire flames. It amalgamates the good qualities of the two extreme fire baskets.
  3. The loose, trass basket receives the temperature and flames almost directly. The inside barrel becomes very dark, black or black chocolate coloured. The fire burns and the basket’s temperature release is great and direct. Here, pouching and surface demages can occur.


The connection of time and temperature
We have mentioned many times the following data, not accidentally: they move the roasting. These are the most important factors in the case of barrel roasting. To complete the summary, I would like to mention the facts again.

  • Light roasting: 180-200 Celsius / 30 minutes. The degree of discolouration is 0-3 mms.
  • Medium roasting: 200-220 Celsius / 40 minutes. The degree of discolouration is 3-5 mms.
  • Strongly Medium roasting: 200-220 Celsius / 50 minutes. The degree of discolouration is 3-6 mms.
  • Heavy roasting: 280-300 Celsius / 60 minutes. The degree of discolouration is 5-9 mms.
  • Hybrid roasting: 280-300 Celsius / 10 minutes and 180-200 Celsius/ 30 minutes. The degree of discolouration is 3-8 mms.

An important fact is that, the discolouration is not equal with roasting. The inner side of a barrel can be very dark, however, the depth of discolouration is only realised if we cut the staves into halves. We have cut at every roasting phases one stave to demonstrate it.

We hope that, our short study is helping you to manage your ways in the world of barrels.

With Wine Friendship, The Kalina Cooper Trade

   
   
         
   
   
   
– Kalina Kádárüzem –
 
 
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