The largest wine encyclopedia in the world

23.062 Keywords • 48.235 Synonyms • 5.303 Translations • 28.368 Pronunciations • 155.291 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

wet preservation

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).

Cleaning - tartar layer on barrel wall

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,

Image: By Claus Ableiter - Own work, CC BY-SA 3.0 , Link

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

About the Glossary

Calendar EVENTS NEAR YOU To Online-Events

Privacy Notice: ×

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