Glossary

Bilge : the biggest diameter of the barrel.

Bilge hoop : hoop used to protect the middle part of the barrel where is located the bung hole.

Block of wood : part of the tree. Name given to pieces of wood obtained by successive parallel cut to the axle of the undressed timber.

Bonding : step which consists in putting the staves together for the composition of the barrel. The largest stave is selected for the bung hole.

Bousinage : main toast for a barrel. It reinforces its solidity, reduces quantity of tannins and creates aromas that barrel will bring to the wine.

Bung : bung hole. It is a hole drilled in the middle of the stave called "bung stave". The bung is the name for wooden tap, cork tap or silicon tap closing the hole.

C

Capstan : winch with a vertical axle and a cable used for bending barrels.

Cask : it is a unit capacity. For example a 900L barrel in the region of Bordeaux refers to 100 boxes of 12 bottles of 75 cl.

Chips : wooden waste of oak used for fermentation and aging of wine.

Cooperage : art and business of a cooper. The one who manufactures barrels or other containers made in wood to store and preserve liquids.

E

"Evidage" : to plane the stave in the intern side.

F

Fermentation : process in which bacteria change sugars contained in grapes to pur ethyl alcohol and carbon dioxide.

Final hoop : galvanized or brass hoop set up during the finishing to maintain the staves of the barrel.

Fonçage: action which consists in putting the head of the barrel.

G

Galvanized material : a large roll of metal in which hoops are cut for barrels. Hoops are used to protect the barrel against shocks and make it leakproof.

Groove : made at the both end of the barrel in order to insert the head.

H

Head of barrel : rounded piece of wood which close the barrel at the end.

Hoop : circular piece surrounding the staves of a barrel which maintains and protects it.

I

ISO 22000:2005 : International Standards Organization referred to Food Safety Management System.

L

Loose-grained wood : quality of wood used by coopers according to the growth of the tree and thickness of grain. When circles are loose the growth is fast.

M

Medium-grained wood : in the USA the grain of wood is measured in reference to the number of circles per inch. Medium-grained wood is referred to 14 growth circles per inch.

"Merrain" : name of the piece of wood split in the grain which is used to manufacture barrels. It does not have to be composed of knots. The " merrain " dries at open air.

"Mise en rose" : putting staves together with a metal hoop.

O

Oak : the first material for manufacturing barrels. The French oak makes the aging of wine and " eaux de vie " easier by giving a part of its tannins to the wine.

Oak fermentation vats : large-sized container used to store the harvest for fermentation or for the aging of wine.

P

Paraffin : a white odourless and tasteless compound with hydrocarbons which can melt at 50° C. The paraffin is used to protect wood.

"Pas d'asse" : intern part of a barrel located next to the groove.

Pedunculate oak : variety of oak we find everywhere in France and especially in the region of Limousin.

"Peigne" : the beveled part of a barrel located between the " pas d'asse " and the extremity of the barrel.

Q

Quarter : name given to the piece of wood after splitting the trunk.

R

Rouvre oak : a variety of oak we can find everywhere in France and mainly in Tronçais forest.

S

Sapwood : part of the wood located just under the bark.

Sessile oak : has a slower growth than the pedunculate oak. This big and beautiful tree is one main component of French forests.

Split : step which consists in obtaining quarter of wood.

Stave : main element of a barrel made in oak.

T

Tannin : a vegetal substance coming from oak.

Tight-grained wood : quality of wood used by coopers according to the growth of the tree and thickness of grain. When circles are tight the growth is slow.

To cut down : step which consists in preparing the extremities of a barrel to insert the bottoms.

To bevel : process which consists in bevelling staves in their length in order to guarantee a perfect leakproof during the staves assembling.

To plane : to plane the stave in the intern side.

To shorten : to shorten the both end of a " merrain " in order to obtain the right length for the future stave. End of " merrain" is often composed of defects or bacterial infection.

To wash a barrel in hot water : to control the leakproof of a barrel.

Toasting : all barrels are toasted on wood fire to make them more flexible and to give the aroma.

Toasting hoop : temporary hoop used for bending and toasting the barrel and to maintain it. Then these hoops are replaced by the new ones.

Traceability : the way to know the origin and components of a product.

U

Undressed timber : name given to the trunk of a tree which has been thinned out.

W

Warping : action to manufacture the extern side of the stave to give a rounded shape.

Wood supplier : artisan who is in charged of preparing wood for coopers.

Wooden piece : piece of wood fixed by wooden pins. It reinforces the head of the barrel and avoids the pressure of the liquid to break it.

Wooden pin : small sharpened wooden piece put inside the staves to maintain the head of the barrel.