Wine barrels are getting a new lease of life thanks to the introduction of dry ice in the cleaning process.
Wine stored in oak barrels absorbs almost all the aromas and flavours the barrel has in the first two years.
After that, the barrels are only used for inferior wines or are replaced.
According to Messer’s On Air magazine, it is now possible to give such barrels a new lease of life by using dry ice to remove as much of the top layer as possible.
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