Term (also Bugen) for the leaching of a wine barrel, which was common in the past, in order to eliminate all flavour influences and also to clean the barrel. In the process, hot steam was fed into the barrel, after which the barrel was closed and cooled. The resulting vacuum pulled out the liquid residues and impurities from the walls. The process is also called vacuuming; see preservation.
There is a vast number of sources on the web where one can acquire knowledge about wine. But none has the scope, timeliness and accuracy of the information in the encyclopaedia at wein.plus. I use it regularly and rely on it.Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen