Preservation of wine barrels during the entire period of vacancy by filling with suitable liquids. Only before filling the barrels with wine, the barrel is emptied and cleaned. This can make wine mistakes like barrel taste. wood flavor. Schimmel taste and Schwefelsäurefirn be prevented. Optionally existing deposits such as Weinstein must first be removed (scraped).
The wet preservation can be carried out by means of different methods or cleaning agents, namely by means of aqueous solution sulphurous acid (5 to 6%), a mixture of pyrosulphite and tartaric acid or gaseous sulfur dioxide, The keg is filled with water and, according to the manufacturer's instructions, the appropriate amount is added or the gaseous sulfur dioxide is introduced. The evaporation fading is to be supplemented by monthly replenishment with water. Before use, rinse the keg with hot water (sweet broth). An application prevents the advent of bacteria. mushrooms and other microorganisms for 12 to 18 months. See also below lifts (Hot water cleaning) and dry preservation,