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Lexicon

The largest wine encyclopedia in the world with 26,381 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Long-term heating

See under mash heating.

Mash heating

Process used in red wine production to achieve the most intensive extraction of phenols(colouring agents, tannins) from the grape skins in the shortest possible time. This is also known as thermovinification. By heating or warming the mash, the cell structure of the berries is destroyed and the colouring agents are released within a short time. The process is preferably used for grapes damaged by botrytis or grape rot in order to avoid prolonged contact with the mash. The process is also known as digestion. This is derived from the Latin "digerere" (digestion = leaching), meaning extraction of ingredients through maceration. This usually takes place before fermentation. As soon as this begins, one can no longer speak of digestion/maceration, although the...
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This page was last modified at 23 June, 2021 at 03:39.

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The world's largest Lexicon of wine terms.

26,381 Keywords · 46,989 Synonyms · 5,323 Translations · 31,715 Pronunciations · 202,661 Cross-references
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