February , 2019
n principle the damper the better. We all know the wine cellars and stores of certain wine producers. Barrels and bottles are placed in vaults, cellars or even caves ranging from the damp to the dripping wet. The air in such an environment is frequently of up to 90% humidity. Often, you can find mould on the walls and in the corners in these places, and sometimes even on bottles stored for a long time.