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

Flooders

Technical system (pump and sprayer) for overpumping the mash; see there.

Term (also pumping over, circulating) for the mixing of the fermenting grape must with the grape skins (mash), which is particularly common in red wine production. During mash fermentation, the solid components (berries, skins, rape) rise to the surface of the fermentation tank due to the carbon dioxide pressure and form the cap. To maintain contact between the cap and the must, the must is pumped from the bottom and poured over the cap. This forces the extraction of colour and tannins from the grape skins, which are then increasingly released into the must.

Alternatively, the cap is submerged mechanically or manually...

Voices of our members

Thorsten Rahn

The Wine lexicon helps me to keep up to date and refresh my knowledge. Thank you for this Lexicon that will never end in terms of topicality! That's what makes it so exciting to come back often.

Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden

The world's largest Lexicon of wine terms.

26,386 Keywords · 46,992 Synonyms · 5,323 Translations · 31,720 Pronunciations · 203,030 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU

PREMIUM PARTNERS