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wine green

A new or freshly repaired wooden barrel must be made wine-green before first use in order to remove the tanning and colouring substances of the wood (but this does not apply to barrels intended for barrique ageing ). There are various procedures for this, such as steaming (soaking for several days and then steaming), hot brewing (hot water mixed with soda or other agents), impregnation (lining the inside wall with a waterproof, acid-resistant and tasteless resin- or bitumen-based lining), dry pres ervation and wet preservation. If this process is omitted, the wine defect wood taste (acorn, woody, tan, Neuerl) can occur. The term is also used in connection with to rinse with wine (rinsing a wine vessel with wine), a glass treated in this way is also wine-green afterwards.

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