Preservation of wine barrels during the entire vacancy period by filling with suitable liquids. The barrel is emptied and cleaned only before the barrels are filled with wine. This can cause wine defects like barrel taste. wood flavor. Schimmel taste and Schwefelsäurefirn be prevented. Any existing deposits such as, for example Weinstein must first be removed (scraped off).
Wet preservation can be carried out using different methods or cleaning agents, namely by means of an aqueous solution sulphurous acid (5 to 6%), a mixture of pyrosulphite and tartaric acid or gaseous sulfur dioxide, The barrel is filled with water and, according to the manufacturer, the appropriate amount is added or the gaseous sulfur dioxide is introduced. The loss of evaporation should be supplemented by refilling with water every month. Before use, the barrel is rinsed with hot water (sweet broths). An application prevents the emergence of bacteria. mushrooms and other microorganisms for 12 to 18 months. See also under lifts (Hot water cleaning) and dry preservation,