SIGN UP LOG IN

The largest wine encyclopedia in the world

22.776 Keywords • 48.499 Synonyms • 5.298 Translations • 7.909 Pronunciations • 151.251 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

evaporation

Latin term (evaporation) for the evaporation of water or other liquids and transition to the gaseous state. In the cultivation of plants is thus the evaporation of the water to understand from the ground. A balanced amount is important and of the weather or the climate (Sun, temperature, wind, precipitation etc.), depending on the soil and the amount of foliage and may already be different in the vineyard, and often from vineyard to vineyard. Ideal is one soil type which counteracts strong evaporation. What is important is a balance between Water storage capacity and water discharge, Also about the leaves There is an ongoing evaporation known as transpiration.

In case of excessive water supply and high humidity it comes to guttation, Inadequate evaporation due to, for example, wet leaves or grapes may increase fungal diseases to lead. This is prevented by cutting off shoots and leaves near the grapes and thus more light. Also, the loss of wine by exiting through the pores of the barrels or the loss in a bottle (due to defective corks) is called evaporation (see also under filling level ). The sum or the result of transpiration and evaporation is called evapotranspiration,

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

About the Glossary

Calendar EVENTS NEAR YOU

Privacy Notice: ×

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