Sulfur wick: locut. In winemaking, the sulfur wicks, generally on burlap, are to be burned in wooden barrels to eliminate bacteria, molds and ferments which may appear after leaching. After having been emptied, the barrels are washed and a wick of sulfur of 2,5 g in winter to 5 g in summer is burnt there to fight against microorganisms. This practice is very old since we discovered sulfur wicks in the 1785 inventory of the castle of ...
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