Wine green

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Three wine barrels of conventional stave strength

As a technical term in oenology, making wine green describesa treatment process that a wine barrel is subjected to before it is used. Here, new wooden wine barrels are watered, brewed and steamed until the undesired tanning and coloring agents have been removed from the oak wood. Depending on the circumstances of the logging (summer, winter felling ) and the location and growth conditions of the wood, the addition of dilute alkalis alternating with acids may be necessary to support the swelling of the wood fibers for the extraction process.

Wooden barrels that have been empty for a long time and have become dry, as well as repaired wooden barrels, must also be subjected to this procedure in order to minimize raw materials ( see: Gerberlohe ).

Until the 1980s, the woody taste of wine was a typical wine mistake . With the advent of barriques - and encouraged by the internationalization of wine taste - today, however, it is not uncommon for wood aromas to be used specifically to influence the taste of wines.

Plastic barrels , as they were often used in the 1970s, may also need special treatment in order to make them wine-green and to prevent potential adverse effects on the taste.

The term is also used in gastronomy and describes the rinsing of glasses and carafes with a small sip of wine, for example to reduce any residues of detergent , rinse aid or tobacco smoke condensate. The sommelier calls this avinieren .

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