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Leaching

See under 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...

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Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)

The world's largest Lexicon of wine terms.

26,386 Keywords · 46,992 Synonyms · 5,323 Translations · 31,720 Pronunciations · 203,036 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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