Carbon dioxide loss during evaporation

In contrast to other investigators Stradelli (1951) calculates that the amount of alcohol lost by entrainment by carbon dioxide is very small. Direct evaporation from a hot cap and losses during transfer are more important. Bolcato et al. (1941) reported losses by entrainment of 0.7% to 0.8% of the alcohol produced, the loss varying with the height of the must in the fermenter. Flanzy and Boudet (1949) found a loss of about 0.1 % alcohol for a fermentation temperature of about 30° C. (86° F.) and a negligible loss at 5° C. (41° F.). The type of fermentation is the other variable to be considered. 

Water is lost from the soil by evaporation from the surface and by transpiration through plants. It moves very slowly from the body of the soil to the surface after the top 20-50 nun have dried out, the loss of water by evaporation is very small. Cultivations increase evaporation losses. Plants take up most of the available water in a soil during the growing season and air moves in to take its place. Air moves easily where the soil has large pore spaces, but the movement into the very small pore charmels in clay soils is slow imtil the soil shrinks and cracks - vertically and horizontally - as water is removed by plants. The water which enters the soil soon becomes a dilute solution of the soluble soil chemicals. It dissolves some of the carbon dioxide in the soil and so becomes a weak acid. 

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