When a barrel has not been used for a long time, it is indispensable to sterilize it, because it must be clean and must not bring any bad odors.
Scalding, even with boiling water, is a rather insufficient method: the temperature is not high enough to ensure the destruction of ferments.
On the contrary, when carried out with a suitable machine – like STI Gaiser 9000 – a 10 minutes injection of steam (under a pressure of approx. 6-8 atmospheres) gives excellent results.
Steam condenses on the internal surface of the barrel and ensures proper rinsing, in addition to raising the interior surface to a temperature that destroys the ferments contained.
Bottom line: a good glass of wine owes a lot to a good injection of steam!
