The process of aging red wines in barrels is a common practice that aims to improve the quality of the wine. Oxygen, together with the compounds released by the oak wood, is responsible for this improvement through interaction with the wine compounds during the process. Wood as a natural product presents a series of highly significant discontinuities in its characteristics, not only between trees of the same species, but even between different areas of the same log. It is not surprising that, despite the homogenization of the characteristics of the wood due to the number of staves in a barrel (around 30 pieces), barrels made from the same batch of wood show very different behavior when aging the same wine. This work presents the results of applying a new way of classifying wood in cooperage by means of image analysis of the staves, based on its anatomical characteristics besides grain and handling of the staves, in order to achieve the production of barrels with a desired oxygen transfer rate (OTR) potential and also with great homogeneity between manufacturing batches. The two batches of barrels built with high and low OTR proved to be very homogeneous and the oxygen dosage of the high OTR barrels was more than twice that of the low OTR barrels, which confirmed the success of the system developed.

在桶中陈酿红葡萄酒的过程是一种常见的做法，旨在提高葡萄酒的质量。氧气与橡木释放的化合物一起，在过程中通过与葡萄酒化合物的相互作用来促进这种改善。木材作为一种天然产品，不仅在同一物种的树木之间，甚至在同一原木的不同区域之间，其特性都存在一系列高度不连续的现象。不足为奇的是，尽管由于木桶中木条的数量（大约30件）而使木材的特性均质化，但用相同批木料制成的木桶在陈酿相同的葡萄酒时却表现出截然不同的行为。这项工作提出了通过对壁条进行图像分析的方法，对在合作社中对木材进行分类的新方法的应用成果，除了具有纹路和壁条的处理之外，还具有其解剖学特性，以实现具有期望的氧气传输速率（OTR）电位且制造批次之间具有高度同质性的桶的生产。事实证明，这两批装有高和低OTR的桶非常均匀，高OTR桶的氧气用量是低OTR桶的两倍以上，这证实了系统开发的成功。