Wet conservation

This refers to the preservation of wine barrels during the entire empty period by filling them with suitable liquids. Only before the barrels are filled with wine are they emptied and cleaned. This can prevent wine defects such as barrel taste, woody, mould taste and sulphuric acid firn. Any deposits that may be present, such as tartar, must first be removed (scraped off). Wet preservation can be done with different methods or cleaning agents, namely with an aqueous solution of sulphurous acid (5 to 6%), a mixture of potassium pyrosulphite and tartaric acid or gaseous sulphur dioxide. The barrel is filled with water and, according to the manufacturer's instructions, the appropriate quantity is added or the gaseous sulphur dioxide is introduced. The evaporation loss is to be supplemented by refilling with water every month. Before use, the barrel is rinsed with hot water (sweet brew). One application prevents the emergence of bacteria, fungi and other microorganisms for 12 to 18 months. See also under stages (hot water cleaning) and dry preservation. See also under winemaking.

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Wet conservation

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