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wine production shrinkage
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giuseppe zeppa View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote giuseppe zeppa Quote  Post ReplyReply Direct Link To This Post Topic: wine production shrinkage
    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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lynn rae View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote lynn rae Quote  Post ReplyReply Direct Link To This Post 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
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michael View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote michael Quote  Post ReplyReply Direct Link To This Post Posted: 20 Mar 2010 at 10:30am
Professor Zeppa has extensive knowledge of this area. I have alerted him to your post.
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lynn rae View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote lynn rae Quote  Post ReplyReply Direct Link To This Post 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.
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