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dry preservation

Term for the sulphurize (Preservation, sterilization) of empty wooden wine barrels due to sulfur burns. Other names are impact, impact, empty barrel branding and sweet brandy. The barrel must be completely dry. The required number of sulfur cuts (or sulfur rings) is put on a burn-in wire (galvanized and annealed), this is hung in the middle or in the lower third of the barrel and then the sulfur is burned off. The emerging sulfur dioxide killing bacteria and mushrooms, As a rule, for a barrel with two to three hectoliters you need one cut with three grams, for one piece barrel with 1,200 liters four cuts. A further half-amount impact must be made each month.

If used too intensely, there can be considerable accumulation of sulfuric acid come in the barrel what the wine error Schwefelsäurefirn can cause. Improper use can be the basis for the wine error sulfurous off (Sulfur baker). Before filling with wine, the barrel must therefore be thoroughly watered (cleaned) in order to leach out the sulfur dioxide. For the disinfection or sterilization of barrels ozone used. Before using pyrosulphite the impact was also the usual sulfurization practice in wine, after which the barrel was filled with the wine and the latter absorbed the sulfur dioxide. A barrel preservation method that is effective in the long term is that wet preservation,

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