Toasted Barrels: As a barrel is being constructed, but before the heads at either end are added, the cooper (barrel maker) chars the inside edges of the staves. This final treatment imparts aromas of vanilla, spice and smoke to the wood and then the wine. Char levels include light, medium and heavy toast. Winemakers order barrels with their favorite levels of toast to influence their wine styles.

烘烤的木桶： 制作橡木桶的时候，在加入两端顶部之前，制桶工人会把里面的夹板边缘烧焦。这道最后的工序使橡木产生香草、香料和烟熏的味道，并最终进入到葡萄酒中。烧焦的程度包括轻度，中度和重度烘烤。酿酒师依据他们自己对烘烤程度的喜爱不同来订购橡木桶，以此影响他们葡萄酒的风格。