Process in red wine production to achieve the most intensive extraction of phenols(colouring agents, tannins) from the grape skins in a short time. This is also referred to as thermovinification. By heating 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 on grapes damaged by botrytis or grape rot in order to avoid prolonged contact with the mash. The process is also known as digerisation. This is derived from the Latin "digerere" (digestion = leaching); that is, extraction of ingredients through maceration. This usually takes place before fermentation. As soon as this begins, one can no longer speak of digeration/maceration, although the transition is fluid.
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