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Recent Research: Study Contrasts Convection Barrels, Traditional Toast

Rather than flame-toasting, new process uses a cortex of hot air, eliminating charring
May 2005 Issue of Wine Business Monthly
Mistral Barrels, the U.S. subsidiary of Tonelería Nacional of Chile, has developed a method for toasting barrels with a convection oven, which according to the company, ensures toasting conditions are repeatable and provides a consistency from barrel to barrel (see "Mistral Barrels Develops New Toasting Technology," WBM, December 2003). The result is the Odysé barrel. Rather than being toasted with a flame, the process involves a cortex of hot air, eliminating charring, and according to Mi...
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