1. Page header
1.1 Branding
1.6 Breadcrumb
1.4 Search
1.2 Main navigation
1.3 First level
1.4 Further levels
3. Wine Storing and Humidification
Allowing the wine to ferment properly!
Keeping of wine in wooden barrels requires not only an optimum and constant temperature to control the fermentation process, it also demands an optimum relative air humidity in the wine cellar. For example, the fill level of the wine barrels is negatively affected if too much of the content (water and alcohol) evaporates due to inadequate air humidity.
Benefits of optimum air humidity:
|
|
|
|
The evaporation loss varies according to the cellar climate. It averages around 5% a year, depending on the structure of the wood and the external conditions (air movement, temperature and air humidity). If admixing is not carried out at the right time, disadvantageous microbial developments may occur due to the surface of the wine coming into direct contact with air (e.g. mycoderma, acetic bacteria) which will cause the wine to spoil.
A constant, optimum relative air humidity of between 80-85% significantly reduces the evaporation loss and the resultant cost-intensive admixtures.
When storing bottled wines, optimum air humidity is of particular importance for the cork. If the relative humidity is too low it will dry out, become unelastic and leaky. So-called ''corking'' is also often a consequence of incorrect storage at inadequate air humidity levels.
