South Africa Wine Technical Yearbook 2025

A wine barrel requiring cleaning on the area around the bung.

Barrel maintenance Just as it is important to place a fermentation cap on barrels during fermentation, it is also imperative to put fermentation caps on wines undergoing malolactic fermentation (MLF). Once MLF is completed, a permanent plug can be inserted. Sometimes the area around the permanent plug or bung is not cleaned regularly, especially during topping up or sulphur additions in barrels. It then becomes a breeding ground for spoilage micro-organisms. Ensure that these areas are properly cleaned and form part of the work

instructions. Use a light sulphur solution and brush for this cleaning action. It is paramount to burn a sulphur dioxide (SO 2 ) stick in empty barrels at least once monthly. If a barrel is to remain empty for more than three months, it is a good practice to rinse it properly. This helps to prevent the barrel from drying out totally and the water can also be used to smell and evaluate if the barrel is still healthy. By observing and regularly checking adherence to these simple guidelines, many unnecessary mistakes in the cellar can be avoided. 

For more information, contact Pieter Badenhorst at pieterb@fortheloveofwine.co.za. Reference https://www.wineland.co.za/tips-to-avoid-the-most-common-cellar-mistakes-part-1/

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TECHNICAL YEARBOOK 2025