During the stage in the barrel, the volume of the wine may decrease due to:
- Evaporation phenomena;
- Decrease in temperature;
- Absorption of liquid by the wood.
By reducing the volume of wine inside the barrel, the space is taken up by air; to prevent oxidation and
the development of aerobic microorganisms, the barrels are therefore often filled with the same wine, to
keep them always full and free of air.
But the volume of the wine in the barrel can also increase, as a result of an increase in the
temperature, and, to prevent excess wine from coming out or being removed from the stopper, this equipment is used.
The bubbler contains a small amount of the same wine present in the barrel; when the volume decreases,
part of the wine descends into the barrel, when it rises, the fluid returns to the bubbler.
Instructions:
The bubbler can be installed in a barrel or on the top lid of a tank, placing the wine in the bubbler,
up to the correct level indicated on it, then the upper cap of the bubbler is closed, and water is placed in the
outside of this cover, so as not to allow air to enter the interior. When necessary, wine is added to the
bubbler, thus keeping the barrel always full.
This equipment is essential to avoid the appearance of flower or even worse, azedar wine.
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