Abstract: A method for characterizing food-grade wooden part-components, characterized in that it comprises the steps of: emitting an IR radiation beam towards food-grade wooden part-components, receiving radiations reflected/transmitted by the radiated wooden part-components, processing said radiations reflected/transmitted by the radiated food-grade wooden part-components to generate information indicative of the radiation spectrum, determining, on the basis of said spectrum, the quantities PE(i) of odor active volatile compounds present in the food-grade wooden part-components, and characterizing said wooden part-components on the basis of determined quantities PE(i) of odor active volatile compounds.

Abstract: A heating/bending/forming and heating/toasting device of barrels, casks, vats or the like comprising: heating/toasting means (brazier) suitable to generate heat to produce the heating/toasting of an inner side wall of a wooden container for ageing food substances, such as a barrel, cask, vat or the like, said container comprising a plurality of staves arranged side by side along the perimeter with each other to form a polyline closed at a first longitudinal end thereof, bending/forming means of said staves wherein the device comprises centering means operatively connected to the heating/toasting means and suitable to be operatively connected to the staves on the side of the free ends of the staves opposite, along a longitudinal extension axis, the first longitudinal ends, said centering means moving the heating/toasting means to said central axis of symmetry of the barrel, cask, vat or the like.

Abstract: A method for characterizing food-grade wooden part-components, characterized in that it comprises the steps of: emitting an IR radiation beam towards food-grade wooden part-components, receiving radiations reflected/transmitted by the radiated wooden part-components, processing said radiations reflected/transmitted by the radiated food-grade wooden part-components to generate information indicative of the radiation spectrum, determining, on the basis of said spectrum, the quantities PE(i) of odor active volatile compounds present in the food-grade wooden part-components, characterizing said wooden part-components on the basis of determined quantities PE(i) of odor active volatile compounds.