Ageing in wine & beverage production
After fermentation, wine is cooled to 4 - 5 ºC and transferred to barrels or wooden vats made of oak for ageing. This allows the wine to stabilise and to develop softer tannins and complex flavours. Lees are separated from the wine every 3 to 4 months. The barrels are then washed and refilled.
- European Commission, 2006. BREF Reference document on Best Available Techniques in the Food, Drink and Milk industries