 Barrel FermentationBarrels are a common container used in the fermentation of white or rosé wine. They are not recommended for the primary fermentation of red wines due to the presence of the skins and seeds and need for cap management. The standard ~60 gallon barrel is typically used. Smaller barrels are fine, but may impart a heavy wood flavor if being used for the first time due to the increased surface area of the wood contacting the wine. Larger barrels have the potential to cause high fermentation temperatures, as the heat produced is retained very well by the barrel and does not dissipate as easily as it would in a smaller volume. Typically, the wine to be placed into barrels is first sent to a tank for cold settling and racking in order to reduce solids content. Many producers also commence primary fermentation in tank then transfer the fermenting wine to barrels when sugar levels reach ½ to 1/3 of the original concentration. This allows the heavy yeast lees to be removed from the wine, and a lighter lees to be produced in the barrel. A headspace volume should be allowed when the fermentation is still active, and a bung that permits one-way gas flow for carbon dioxide to escape is recommended. Once active fermentation has noticeably decreased, the headspace can be reduced by topping each barrel. Permanent bungs and topping to a full volume should be performed once primary fermentation has completed. Consideration should be given to the barrel’s hydration, its cleanliness, and the level of toasting for wood flavors when being used.
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