Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

evaporation, conversion of water (or other liquids) from the liquid to the gaseous or vapour state, brought about by the input and absorption of heat energy. It has important implications for both growing vines and maturing wines. High evaporation is favoured by high sunlight, high wind speed, and low humidity.

A.D.W. & P.J.W.