wines are topped up from other barrels
wines are topped up from other barrels to prevent significant oxidation, although others such as vin jaune are not.. In an environment with 100 relative humidity, very little water evaporates and so of the loss is alcohol, useful trick if one has wine with very high proof. Oxygen enters barrel when water or alcohol is lost due to evaporation, portion known as the angels share.
When wine or whiskeywhisky ages in barrel, small amounts of oxygen are introduced as the barrel lets some air in compare to microoxygenation where oxygen is deliberately added. Oxygen enters barrel when water or alcohol is lost due to evaporation, portion known as the angels share. In an environment with 100 relative humidity, very little water evaporates and so of the loss is alcohol, useful trick if one has wine with very high proof.
No tags for this post.