The previous attempts mentioned above were all aimed at simulating "young oak barrels that have aged sherry for varying periods of time". Therefore, in practice, the barrel moistening industry, whether it is the use of new barrels and the adjustment of the barrel moistening period, generally meet the conditions that would have been encountered at the beginning. The only difference is "the type of sherry used and the age of the wine". In today's practice, most of them use relatively young wine types, not sherry for sale.
The reason for this is from job email list the generally accepted point of view that the most important purpose of "running the barrel" is to modify the barrel, so that the wine absorbs and weakens the generally considered unpleasant flavors - tannin, bitterness, and sulfur. In order to achieve this goal, it is not necessary to use the sales-grade sherry to moisten the barrels.
Moreover, the liquor that has been used for many times to moisten the barrels and absorbed the above-mentioned unpleasant flavors, even if it is allowed by law, is usually not bottled in sherry in practice, and can only be discarded or reused. Made into sherry brandy or sherry vinegar.