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It depends upon the method used to make the wine but generally the vessel is sealed and after a period of time (usually 3 to 4 weeks) it is burped this lets the gases produced during fermentation out. Some vessels use an air lock this is a device that is filled with water and has a floating cover inside with a tube going up into it that will automatically let these gases out as the gases build up. The design of the air lock keeps the air out while allowing the gases to bubble to the surface of the water and be released.

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Q: How do wine makers prevent air from entering the container of fermenting wine?
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