Term for the loss of liquid in a wine container due to evaporation, which occurs primarily in containers made of wood and, to a lesser extent, other materials, as well as in bottles sealed with natural corks. Compared to tanks made of stainless steel, glass or ceramic, wooden barrels are not absolutely leak-proof, but instead there is an exchange of substances such as liquids, oxygen and possibly also harmful substances such as micro-organisms like bacteria, fungi or viruses in both directions (both outwards and inwards), which can lead to negative effects or, in the worst case, spoilage of the wine.
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Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden