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Myth 1: anything can be loaded into it.

木制酒桶并不是僅為酒帶來(lái)益處，也并不是所有酒都經(jīng)歷過(guò)其就會(huì)變好喝，只有“天生麗質(zhì)”的酒才經(jīng)得住木制酒桶的培養(yǎng)。對(duì)基礎(chǔ)薄弱的酒來(lái)講，如果一定要放在里培養(yǎng)，會(huì)造成酒質(zhì)更加粗糙、口感口味更加苦澀，僅有的一點(diǎn)果香也會(huì)被橡木味壓制，只剩下嗆鼻的橡木味。

Wooden wine barrels are not only beneficial to wine, and not all wine will become better after experiencing it. Only "natural beauty" wine can withstand the cultivation of wooden wine barrels. For the wine with weak foundation, if it must be cultured in the, it will make the wine more rough, taste more bitter, and the only fruit aroma will be suppressed by the oak flavor, leaving only the choking oak flavor.

誤區(qū)二：酒不能用實(shí)木粉、實(shí)木片、實(shí)木板。

Myth 2: solid wood powder, solid wood chips and solid wood boards cannot be used for wine.

木制酒桶是生產(chǎn)制造高品質(zhì)酒必不可少的，但并不是所有的酒都能進(jìn)木制酒桶桶陳釀，當(dāng)酒體比較薄，單寧比較弱時(shí)就可以用橡木片、橡木板等。

Wooden barrels are essential for the production of high-quality wine, but not all wine can be aged in wooden barrels. When the wine body is thin and the tannins are weak, oak chips and oak boards can be used.

誤區(qū)三：木制酒桶給酒帶來(lái)的全是好處。

Myth 3: wooden wine barrels bring all the benefits to wine.

酒桶給酒帶來(lái)的并不全是好處，有時(shí)候甚于是壞處。比如說(shuō)未清洗干凈或太過(guò)陳舊的木制酒桶，不僅會(huì)將霉味、腐木等怪味道帶給酒，甚于還可以導(dǎo)致過(guò)度氧化讓酒變質(zhì)。

The barrel does not bring all the benefits to wine, and sometimes even disadvantages. For example, wooden wine barrels that are not cleaned or too old will not only bring moldy, rotten wood and other strange flavors to the wine, but also lead to excessive oxidation and deterioration of the wine.

誤區(qū)四：酒桶可以無(wú)限期應(yīng)用。

Myth 4: wine barrels can be used indefinitely.

酒儲(chǔ)藏于木制酒桶內(nèi)，主要是依靠實(shí)木的表面與酒交流，伴隨著桶齡的增加，實(shí)木所含成份就會(huì)變發(fā)生變化。新桶香味較多，而舊桶香味會(huì)漸漸減少，伴隨著應(yīng)用頻次的增加，舊木制酒桶易受到不利微生物的污染。木制酒桶的應(yīng)用必然有一定的年齡限制，到一定時(shí)期就需更換。

Wine is stored in wooden barrels, which mainly depends on the surface of solid wood to communicate with wine. With the increase of barrel age, the composition of solid wood will change. New barrels have more fragrance, while the fragrance of old barrels will gradually decrease. With the increase of application frequency, old wooden barrels are easy to be polluted by adverse microorganisms. The application of wooden wine barrels must have a certain age limit and need to be replaced in a certain period of time.