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The use of oak for wine emergence has been around for a long time, about 2,000 years ago. So the question is, why are there so many different types of wood, but only oak is chosen to melt wine or some other wine such as Whiskey, Rum, Brandy, Cognac and sake, ...

This is because in oak there are special compounds that when used to soak the wine, these substances will be absorbed into the wine, making the hard substance, the chewing from the hulls and stems gradually soften, creating a balance. good for wine Not only that, these substances also make the taste of wine become warmer, stronger wine and darker red.

According to the discovery, it is recognized that wine brewed in oak barrels will make the taste softer and, in some cases, produce better taste. There are some flavors of wine that you often see: vanilla, smoke, burning fire, etc. It is a bit of oak barrels that are lightly burned before being added to the wine. That way, it makes it easier to convert organic chemicals from wood, to taste better.