Rejuvenating Wine Barrels with Dry Ice
As the cost of French oak rises, a new barrel-blasting technology using dry ice breathes life into used oak wine barrels, with virtually no waste and no off-tastes.
by Jody Purdom
Dec 2005 Issue of Wine Business Monthly
Unnecessary waste and consumption of non-renewable resources are an increasing worldwide concern. In California alone, a staggering 200,000 handcrafted oak wine barrels made from 200- to 300-year-old trees are discarded by wineries each year, with most being resold as planters or firewood. The idea of recycling wine barrels isn't new. Given the fact that oak barrels impart flavor for an average of just three years, and that prices for French oak continue to rise as the value of the dollar s...
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