Abstract The process of aging wine in oak barrels causes various mechanisms that modify wine quality. This study is devoted to understanding the gas and wine transfers that occur through the barrels depending on ambient conditions. Four barrels were instrumented in a cellar to monitor the liquid's height and evaporation rates, the ullage space pressure, the content of dissolved oxygen in the wine and the environmental conditions. The liquid wine progressed slowly through the wood and reached a stabilized position after approximately 100 days. Evaporation was initially very limited and then achieved an average rate of 20 mL per day after linearization of the moisture content profile. The evaporation rate was directly impacted by the cellar conditions. The negative pressure inside the barrels, created following the loss of wine, was also affected by the cellar conditions. Above a certain negative pressure, an air percolation threshold was reached, implying the rapid entry of air into the barrel.

中文翻译：

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原位监测酒量、酒桶质量、空量压力和溶解氧，以更好地了解酒-酒桶-酒窖的相互作用

摘要 在橡木桶中陈酿葡萄酒的过程会导致各种改变葡萄酒质量的机制。这项研究致力于了解根据环境条件通过桶发生的气体和葡萄酒转移。在地窖中安装了四个桶，以监测液体的高度和蒸发率、空间压力、葡萄酒中溶解氧的含量和环境条件。液体酒在木材中缓慢前进，并在大约 100 天后达到稳定位置。蒸发最初非常有限，然后在水分含量曲线线性化后达到每天 20 mL 的平均速率。蒸发率直接受酒窖条件的影响。酒桶内的负压，因酒流失而产生，也受到地窖条件的影响。超过一定的负压，达到空气渗透阈值，这意味着空气快速进入枪管。