THE USES OF OENOLOGICAL OIL

Tappatura vino

Vaseline Oil or liquid paraffin is colorless, tasteless and odourless and is widely used in oenology for different functions, but it's necessary to pay special attention and read well the label during the purchase.
It must, in fact, bring the acronym "FU" that guarantees the compatibility with food (Food Use). Often in the oils on the market is missing this wording, so the product is not safe for direct contact with food. 
Vaseline Oil is used to counteract the wine flowers, a white veil that forms on the surface of the wine. Poured into the wine containers, the paraffin is separated by forming a layer on the surface, which avoids contact with the air, preventing the reactions that give rise to the wine flowers.
The oenological oil is widely used even in the capping phase, applied around the corks, makes them soft and elastic and facilitates the insertion and closure of the bottles.  

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