The largest wine encyclopedia in the world

22.830 Keywords • 48.321 Synonyms • 5.299 Translations • 7.907 Pronunciations • 152.264 Cross-references

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

dry preservation

Designation for the sulphurize (Preservation, sterilization) of empty wooden wine barrels by sulfur fires. Other designations include impact, impact, open cup fire 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 hung in the middle or in the lower third of the barrel and then burned off the sulfur. The resulting sulfur dioxide killing bacteria and mushrooms, As a rule, for a two to three hectolitre barrel, one needs three gram cuts for one piece barrel with 1,200 liters of four cuts. Each month, another impact must be made with half the amount.

Excessive use may result in considerable accumulation of sulfuric acid come in the barrel, what the wine error Schwefelsäurefirn can cause. Incorrect use can be the basis for the wine error sulfurous off (Schwefelböckser) are laid. Therefore, before filling with wine, the barrel must be thoroughly watered (cleaned) to leach out the sulfur dioxide. For disinfecting or sterilizing barrels is also ozone used. Before using pyrosulphite the impact was also the usual sulfuric practice in wine, by then filling the barrel with the wine and this absorbed the sulfur dioxide. A long-term effective barrel preservation method is the wet preservation,

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary


Privacy Notice: ×

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.