1. Fermentation: Fermentation in oak barrels, which is its basic function. Up to now, red wine can be brewed occasionally by using traditional giant oak fermentation tanks. Most of the oak barrels used for liquor fermentation are 225 liters, and the fermented liquor can be cultured with dead yeast to make the liquor more mellow and sweeter.

Second, moderate oxidation: Oak wood has the function of ventilation, and a small amount of air can pass through the barrel wall, so wine can produce moderate oxidation. Because a small amount of oxygen slowly permeates into the barrel, tannins can be softened, and the fruit aroma is gradually brewed into a rich and varied wine aroma, and the wine quality is more rounded. Red wine turns pale after passing through oak barrels; White wine darkens after passing through oak barrels.

Third, absorb the aroma and tannins of oak barrels: wine is in oak barrels, and the aroma contained in oak barrels will be integrated into the wine. In addition to the oak flavor itself, the degree of barrel smoking can make wine have the aroma of cream, vanilla, toast, roasted almonds, cigarettes and cloves.