Why alcohol and oak began to be combined

Dodawanie opiekanych kawałków dębu, płatki dębowe do wina i innych alkoholi jest jednym z najbardziej fascynujących aspektów ich produkcji. There are many types of unusual changes, które mogą wystąpić w nature of alcohol, when it is properly "truncated". The effects may exceed our expectations. But we must also remember, że nieprawidłowe jego stosowanie może popsuć smak naszego trunku. Płatki dębowe francuskie i amerykańskiedostępne już dla konsumentów i małych producentów wina jak i innych domowych alkoholi.

Everything started, when European wine producers stopped supplying only local communities and surrounding towns. They began distributing to other countries, and in the sixteenth century even to the areas of the New World. It was a dynamically developing branch of business, the extent of which was much greater than the area from which the raw material for wine production originally came from. A key aspect necessary for the development of each wine producer was to provide means of transporting their products to the most distant recipients.

Most of the time, wooden barrels were used to transport goods over long distances in the times of the development of the European economy, and even at the end of the Roman Empire. Everything, starting with water and ending with olive oil, even fish, were transported in wooden barrels. This was also the case with wine. In short, wooden barrels were a universal means of transporting perishable goods.

Ironically, in earlier times, producers were looking for wood for barrels, which would have as little effect on their guilt as possible. The barrels were treated as a necessary evil, an evil that cannot be avoided in transport, and which accelerated the already rapid deterioration of wine. For this reason, their search for a harmless species of wood seemed to make sense, and, in many cases, wood is justified. During this period, many types of hardwood were used to build barrels, which in fact had a very bad effect on the taste and condition of the wine.

French producers leaned towards oak wood from the Baltic areas, growing in the north and east of Poland, in contrast to the currently triumphant wood from national forests. The oak from those areas had less influence on their wine, and that's what they were looking for. This was true until the early 18th century, when few wine producers discovered the benefits of storing wine in barrels made of selected oaks, not only during transport but also during aging.