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wine production shrinkage

Printed From: Dairy Science and Food Technology
Category: Wine science and technology
Forum Name: Wine science and technology
Forum Description: Science and technology of wine
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=84
Printed Date: 10 Dec 2022 at 3:09am
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Topic: wine production shrinkage
Posted By: Guests
Subject: wine production shrinkage
Date Posted: 20 Mar 2010 at 10:29am
What is the normal shrinkage that can be expected for wine during fermentation (in oak barrels), racking, maturation, filtering and bottling? I know there is no accounting for spillage.



Replies:
Posted By: Guests
Date Posted: 20 Mar 2010 at 10:30am
Professor Zeppa has extensive knowledge of this area. I have alerted him to your post.


Posted By: Guests
Date Posted: 20 Mar 2010 at 10:30am
Originally posted by michael michael wrote:

Professor Zeppa has extensive knowledge of this area. I have alerted him to your post.
 
Thank you


Posted By: Guests
Date Posted: 20 Mar 2010 at 10:31am
I think that it is not possible to define a value for shrinkage during wine-making. During fermentation, aging, filtration, bottling and others it is possible a loss of wine and this loss is related to the technique and the machinery used.
With oak barrels this loss is due also to humidity of air.
It is not possible then to define a quantity of loss. Generally this value is very low and, if possible, equal to 0.
For winemaker it is very important to reduce this value.
In some cases there are not loss od wine. For example with the add of rettified must the final volume is higher than initial volume.



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