Ullaging
The ullaging is a periodic action of filling aiming at maintaining always maximum the level of the Fût S of Vin in cellar. That makes it possible to avoid the Oxydation wine during its breeding. The infiltration of the wine in wood and the evaporation which occurs through this porous container indeed creates an air pocket at the top of the barrel. If ullaging were not carried out, the wine in contact with the air would be exposed to the acetic puncture (it would turn to the Vinaigre). The Bactérie S persons in charge of this accident ( Acetobacter ) develop indeed in the presence of oxygen. They transform the ethanol then acetic wine in Acid.
Once the Fermentation S finished, the barrels are levelled with the same wine. First of all twice by week, then once and finally once every 15 days. The wine used for ullaging is generally preserved in a synthetic tank (not of evaporation) provided with a hat known as " flottant" (which is adjusted on the new level after each taking away in the tank) or filled of inert gas.
Let us announce that the the Jura produces white wines not ullaged starting from the Cépage Savagnin. Most famous of them is the yellow wine, which is high was for 6 years and 3 months. The volume of evaporated wine (called " Share of the angels ") can reach 40%. The wine is protected by a yeast veil developing at its surface. These yeasts also contribute to give to the yellow wine its single taste.
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