UA24281U - Process for manufacture of barrel - Google Patents

Abstract

The process for manufacture of barrel includes the preparation of pulpwood, production of staves, drying, hydrothermal treatment, and main burning, finish working. As wood is used the oak, which has high density of wood, of age not less than 80 years, straight boot trees are selected, they are processed for obtaining of logs, which equals to the length of stave with tolerance for surfacing. For preparing of staves the logs are chopped into the sectors, leaving the fibers of wood unharmed, from which the staves are made. Finished staves are dried in open air under the shed for a period of 24 months. Hydrothermal treatment is accomplished prior to assembly - the staves are preliminarily heated with moistening. The finish working of barrel is accomplished by scraping.

Description

Description of the invention

The utility model belongs to the cooperage industry and can be used to make cooperage 2 wooden products, namely wine barrels.

The wine container takes a direct part in the wine maturation process. Aging the wines in oak barrels gives them transparency, makes the wines resistant to turbidity and gives them a delicate bouquet of old wines. The importance that the oak barrel gives to the development of the taste qualities of the wine is clearly expressed by the phrase that can often be heard from the winemaker: "the barrel makes the wine." 70 A known method of making a cedar phyto-barrel. The barrel is made according to ancient technologies - by the punched method, without a single knot and any impregnations. A centuries-old (300-400 years old) cedar tree growing in the Altai mountains is selected for barrel production. The disadvantage is that such a barrel cannot be used for making wines.

The well-known "Method of making a tarya! from wooden materials and a device for its implementation" |КИ,

Mo2014214, cl. B27Н1/00, B86508/00, dated February 25, 1991). According to the invention of manufacturing a container from fiberboard (DVP), which includes the operations of manufacturing the body, bottom and lid, and their attachment to the body, after manufacturing, the body is centered along its vertical axis, and the bottom is installed in the body by pressing. The disadvantage is that the use of fiberboard as a raw material for the manufacture of a barrel negatively affects its quality. Fiberboard is not a high-quality material in order to obtain high-quality wine.

Secondly, the drying of the bottom is not carried out in the matrix, but in the finished product. All this negatively affects the quality of the wine.

The useful model is based on the task of creating a barrel manufacturing process, in which due to wood preparation, riveting, drying, hydrothermal treatment, main firing, finishing treatment, due to the fact that at least 80-year-old oak is used as wood, therefore, it is made the barrel has properties that will improve the quality of the wine. 29 The task is solved by the fact that the process of making a barrel, in which oak with a high density of wood at least 80 years old is used as wood, choose straight logs, process them into churaks, rivets of equal length with an allowance for the end, for making rivets are split into sectors, leaving the wood fibers intact, from which the rivets are then sawed, the rivets are made with a thickness of 30-32mm or 40-42mm depending on the purpose, the finished rivets are dried in the open - in the air under a canopy for 24 months, before assembly they are hydrothermally treated - the rivets are pre-heated with moisture, the hand-assembled skeleton of the barrel is placed on the barbecue for heating over an open fire for 45 minutes, the finishing of the barrel is carried out by cycling, the walls of the barrel are fastened with hoops made of stainless steel or of hot-rolled steel 2 mm thick, which have a galvanic " Its cover, the filling hole of the barrel is blocked with an oak cork with a screw-on stopper, the outside of the barrel 325 is covered with hot beeswax, if the barrels are made for 2, 3, 5 and 8 liters, they are additionally equipped with an oak stand.

The use of this type of wood, the drying of the staves for 24 months provides the barrels with properties that improve the quality of the wine, avoid the appearance of a woody aftertaste and too much content of "tannins" in the wine. With 70 The process is carried out as follows. c For the manufacture of barrels, oak is used, which has a high density of wood. Straight-layered logs are selected, which are processed into churaks, rivets of equal length with an allowance for the end.

The first step in the manufacture of rivets is the splitting of oak logs. They are split into sectors, from which the rivets themselves are then sawed off - the blanks from which the barrels will later be assembled. A rivet made in this way is called a radial punch and has better characteristics compared to a sawed one. Ready-made staples are stored in the open air under a canopy for at least 24 months so that they dry out and lose "" part of the chemical components, the presence of which can add unwanted sharp flavors to the finished drink, all dangerous bacteria die. As a result of this process, subsequent deformations of the finished barrel are reduced to a minimum, gouging, cracking, and shrinkage are eliminated by 20%, rotting is eliminated, and processing is facilitated. The result of this process is a high quality rivet. and In the production of barrels, industrial and traditional - manual manufacturing technology is used.

Depending on the purpose and volume of barrels, rivets for them are made by hand or on special equipment, which allows to produce a larger number of rivets with good and stable quality. This combination of 29 industrial and traditional technologies in the production of barrels favorably distinguishes them in terms of price and quality. Assembling the skeletons of barrels from rivets is carried out only by hand. In order to soften the fibers, they are pre-heated with humidification, which prevents the rivets from breaking during bending.

The assembled skeleton of the barrel is placed on a barbecue for warming up over an open fire for 45 minutes, which helps to relieve the internal tension of the wood and fix the shape of the rivets. The duration and intensity of this process 60 affects the aroma and taste of the wine and brandy stored in the barrel. After installation, the surface of the barrels is cycled and impregnated with hot beeswax, which increases their service life and gives them a special color.

After that, the barrels are immediately put into operation to avoid re-infection. The wine slowly penetrates the wood and saturates it with color and aroma, and this can even be seen if you cut open the rivet of an old barrel. At the same time, the wine absorbs tannins and other components from the wood. because if you leave the wine in an "unripe" barrel for too long, it will acquire a "woody" taste, which often happens when wines are transported in new barrels or barrels of non-standard size.

The process of manufacturing a barrel, which is patented, allows you to implement it by technically simple means, the implementation does not require special equipment.

At the same time, the process of making a barrel, which is patented, can meet the needs of cooperage products for industry and the population of Ukraine.

Claims (9)

The formula of the invention, , , , 1. The process of making a barrel, which includes wood preparation, riveting, drying, hydrothermal treatment, main firing, finishing, which is distinguished by the fact that the wood used is oak with a high density of wood, at least 80 years old, straight logs are chosen , they are processed into churaks, equal to the length of the rivets with an allowance for the end, for the manufacture of rivets the churaks are split into sectors, leaving /5 Wood fibers intact, from which the rivets are then sawn, the finished rivets are dried in the open air under a canopy for 24 months, before assembly hydrothermal treatment - the rivets are preheated with humidification, the final treatment of the barrel is carried out by cycling. 2. The process according to claim 1, which differs in that the rivets are made with a thickness of 30-32 mm or 40-42 mm depending on the purpose. Q. The process of claim 1, wherein the hand-assembled barrel skeleton is placed on a grill for heating over an open fire for 45 minutes. 4. The process according to claims 1-3, which differs in that the walls of the barrel are fastened with hoops made of stainless steel. 5. The process according to claims 1-3, which differs in that the walls of the barrel are fastened with hoops made of hot-rolled steel with a thickness of 2 mm and they have a galvanic coating. 6. The process according to claims 1-5, which differs in that the filling hole of the barrel is plugged with an oak plug or a screw-on plug. 7. The process according to claims 1-5, which is distinguished by the fact that a chrome-plated pouring tap of a spherical design is additionally installed in the wooden barrel. "- zo 8. The process according to claims 1-7, which differs in that the outside of the barrel is covered with hot beeswax. 9. The process according to claims 1-8 for barrels of 2, 3, 5 and 8 liters, which differs in that the barrels are additionally equipped with an oak stand. Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2007, M 9, 25.06.2007. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. - I.Y and? name) sh» name) (ee) - 60 b5