Originally Posted by Ponty56
Wouldn't barrel ageing add other flavors other than the wine?
Maybe, but as a food product I wouldn't barrel age BBQ sauce.
My idea would be to keep it free of bacteria, after I process sauce I put into sterile jars and pressure can for long term storage.
I guess you could age for a short time, then bring to pasteurization temperatures again before bottling. I personally would be reluctant, but that doesn't meat it wouldn't work.
I got sick from food once in the military, very unpleasant with weeks of recovery. I now always stay on the side of caution.