ullage
... that there is more potential for ullage development in wines bottled with long corks than in wines with short corks because wine is lost through absorption into the cork?
... that there is more potential for <b id="mwDDo"><a href="./Ullage_(wine)" id="mwDDs" rel="mw:WikiLink" title="Ullage (wine)">ullage</a></b> development in <a href="./Wine" id="mwDDw" rel="mw:WikiLink" title="Wine">wines</a> bottled with long <a href="./Cork_(material)" id="mwDD0" rel="mw:WikiLink" title="Cork (material)">corks</a> than in wines with short corks because wine is lost through absorption into the cork?