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| Toasting, reinvented |
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Toasting is, without a doubt, the most critical and decisive step in the creation of wood with character.
Traditionally, this is a manual process and its results depend largely on the skills and experience of the masters in charge; outcomes may sometimes be unpredictable.
This is why an important part of our research in recent years has focused on the development of computer-controlled convection ovens.
Through “toasting recipes”, pre formulated in software, we can subtly alter controlled variables - such as exposure time, temperature or oxygen flow - and achieve a wide variety of toasting types which emphasize specific aromas and create woods with particular characteristics.
The concentration of most aromatic components depends almost exclusively on the intensity of the toasting, and even small variations may cause noticeable differences; strict process control is mandatory.
This is why we have developed remote controlling software, which is responsible for permanently monitoring the toasting process, not only allowing for predictable results within very narrow specifications, but also for maintaining constant and reproducible quality for larger batches, thus facilitating blending and reordering.
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| Toasting Types |
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| penetration: ± 4 mm |
Traditional Toasting habitually shows an irregular and shallow toasting in the order of 4 mm.
It consists in two steps - bending and fine-toasting - which take between 45 to 60 minutes; always with the direct exposure of the wood to an open flame. |
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| penetration: ± 12 mm |
In the Chauffe à Cœur process the rose is humidified in a pressurized steam chamber and showered with purified hot water.
This particular treatment causes the pores of the wood to open, allowing a deep toasting penetration in the order of 12 mm.
Furthermore, the water limits the risks of carbonization, while eliminating traces of resin that may still be present in the wood. |
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| penetration: ± 15 mm |
Our unique Convection Toasting process does not involve a combustion agent, therefore does not contaminate, is smoke free and - most importantly - reduces the risk of charring and blistering to virtually zero.
Convection makes for a very even toast with much deeper penetration than possible with traditional methods: in excess of 15 mm.
As we know from our years of experience with the Mistral Chauffe à Cœur barrel, enhanced toasting profundity is directly related to a more refined delivery of aromas, while it is also responsible for a considerable extension of the product’s life cycle. |
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| Convection Toasting |
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The convection toasting process is an international Tonelería Nacional patent.
It consists in the toasting of wood or barrels with hot air, circulating in a closed system.
Remote controlling software guarantees
very precise toasting within unprecedentedly narrow specificactions.
With this revolutionary technology we have demonstrated that technology and innovation do truely pay off in today's global - and extremely competitive - wine industry.
Some undeniable advantages:
- does not require a combustion agent
- no open flame, does not contaminate, generate smoke or other harmful contaminants such as carbon molecules
- reduces the risk of carbonization to cero, while reducing blistering to an absolute minimum
- a toasting penetration between 15 and 18 mm.; up to 5 times superior to traditional toasting techniques
- allows to predict the characteristics of the treated wood, and to replicate the same toasting any time in the future with virtually identical results.
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| Any taste you want |
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Thanks to our remote control software, we can control toasting temperatures within a few degrees centigrade - rather than dozens.
This is why we cannot only predict the wood's characteristics and flavors precisely, but also exactly reproduce them over time.
Furthermore, our research has shown that small variations in temperature generate notable differences in the characteristics of the wood.
This is why we have created 8 standardized toasting recipes, which reflect the most common preferences of winemakers: CT 190/195, CT 210/215, CT 230/235 and CT 240/245.
The five degree higher temperature is applied to american oak, in order to achieve similar aromatic results.
In addition, we can create custom toasting curves, to meet your particular specifications.
Click here to download our standard toasting profiles
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© 1996-2007 Tonelería Nacional.
All rights reserved | Reservados todos los derechos |
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