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Ullage (wine)
Ullage (from the French ''ouillage'') is a winemaking term that has several meanings but most commonly refers to the headspace of air between wine and the top of the container holding the wine. It can also refer to the process of evaporation that creates the headspace itself or it can be used as a past tense verb to describe a wine barrel or bottle that has gone through the evaporation process (''to be ullaged'', etc.). The headspace of air is a mixture mostly of alcohol and water vapors with carbon dioxide that is a by-product of the fermentation process. In containers that are not completely air-tight (such as an oak wine barrel or a cork-stoppered wine bottle), oxygen can also seep into this space. While some oxygen is beneficial to the aging process of wine, excessive amounts can lead to oxidation and other various wine faults. This is why wine in the barrels is regularly "topped up" and refilled to the top with wine in order to minimize the head space. In the bottle, the ullage or "fill level" of the wine can be an important indicator of the kind of care and storage conditions that the wine was kept in. After-market resellers and wine auction houses will often inspect the ullage levels of older vintages to determine the potential quality and value of wine.〔J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 270, 702 & 718 Oxford University Press 2006 ISBN 0-19-860990-6〕
==In the barrel==
At the winery, the natural process of evaporation creates ullage in the barrel by causing some of the alcohol and water particles to escape as vapors - a loss sometimes referred to as the "angel's share". If the wine is in a container that is not completely air-tight, these vapor molecules (along with carbon dioxide) will diffuse out of the container through openings in the wood and around the bung and be replaced with oxygen molecules. While some oxygen is beneficial in the maturation and break-down of some phenolic compounds such as tannin, excessive amounts of oxygen can interact with acetobacter present in the wine and start the process of turning the wine into vinegar. To prevent this possible oxidation and spoilage wineries will regularly "top up" the barrels by replacing the lost liquid with new wine.〔
The exact method and timing of topping up a wine barrel is determined by the individual wineries and can depend on the type of wine or grape variety that is being produced. A barrel can be topped off anywhere from once a week to every month and a half. The position of the barrel can affect the speed and degree of evaporation and the need for topping up. If the barrel is sitting with its bung hole on top, aeration and evaporation occurs more quickly. If the barrel is turned to the side in the ''bung over'' position, the bung is kept moist with the wine and aeration occurs at a slower pace. The wine that is replaced during the topping up is usually the same wine taken from another smaller container (such as a carboy) with the barrel filled to the very top to where the reinsertion of the bung causes some spillage.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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