wein.plus
Attention
You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Extraction

A process, particularly in the production of red wine, in which the phenols (colouring agents and tannins) are extracted or dissolved out of the dark grape skins through maceration and mash fermentation. These substances are mainly extracted by the alcohol; the colouring agents are extracted first, while the tannins, which are more tannic, take a little longer. The soft tannins are the most desirable and are released first. Today, this process is precisely controlled in order to get the desired amount of the relevant substances into the wine. When the wine has sufficient structure, it is drawn off from the mash. This can be supported or intensified to the desired extent by various technical processes or special fermentation tanks. Extraction processes include autovinification, cryomaceration, electroporation, skin contact, mash heating, rotofermentation, overpumping and ultrasound. overpumping and ultrasound.

Voices of our members

Dr. Edgar Müller

I have great respect for the scope and quality of the wein.plus encyclopaedia. It is a unique place to go for crisp, sound information on terms from the world of wine.

Dr. Edgar Müller
Dozent, Önologe und Weinbauberater, Bad Kreuznach

The world's largest Lexicon of wine terms.

26,379 Keywords · 46,984 Synonyms · 5,323 Translations · 31,713 Pronunciations · 202,114 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU

PREMIUM PARTNERS