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Also known as headspace, the unfilled space in a wine bottle, barrel, or tank. Derived from the French ouillage, the terms "ullage space" and "on ullage" are sometimes used, and a bottle or barrel not entirely full may be described as "ullaged". [6] It also refers to the practice of topping off a barrel with extra wine to prevent oxidation.
The size of a typical wine barrel storage cave is 13 to 18 ft (4 to 5.5 m) wide and 10 to 13 ft (3 to 4 m) high. Constructed caves, however, range up to 85 ft (30 m) in width and 50 ft (15 m) in height; difficult to achieve in poor quality rock. In areas of complex geology, good portal sites are hard to find.
The tun (Old English: tunne, Latin: tunellus, Middle Latin: tunna) is an English unit of liquid volume (not weight), used for measuring wine, oil or honey. It is typically a large vat or vessel, most often holding 252 wine gallons, but occasionally other sizes (e.g. 256, 240 and 208 gallons) were also used. [1]
Winemaking. Wine grapes from the Guadalupe Valley in Ensenada, Baja California, Mexico. Winemaking, wine-making, or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine -making stretches over millennia.
Heidelberg Tun. The Heidelberg Tun (German: Großes Fass), or Great Heidelberg Tun, is an extremely large wine vat contained within the cellars of Heidelberg Castle. There have been four such barrels in the history of Heidelberg. In 1751, the year of its construction, the present one had a capacity of 221,726 litres (58,574 U.S. gallons).
Traditional oak barrels made by Chilean cooperage Tonelería Nacional Mackmyra barrels at Hackeberga Castle Modern stainless steel casks and kegs outside the Castle Rock microbrewery in Nottingham, England Wooden wine barrel at an exhibition in Croatia. A barrel or cask is a hollow cylindrical container with a bulging center, longer than it is ...
Sherry is then aged in the solera system where new wine is put into wine barrels at the beginning of a series of three to nine barrels. Periodically, a portion of the wine in a barrel is moved into the next barrel down, using tools called the canoa (canoe) and rociador (sprinkler) to move the wine gently and avoid damaging the layer of flor in ...
Racking, often referred to as Soutirage or Soutirage traditionnel (meaning racking in French [1]), also filtering or fining, is the process of moving wine or beer from one container to another using gravity rather than a pump, which can be disruptive to the beverage. [2] The process is also known as Abstich in German and travaso in Italian. [3]
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