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Macération finale à chaud

See under mash heating.

Various methods are used in red wine making in order to achieve the most intensive extraction of phenols(colorants, tannins) from the grape skins in a short time. These are also referred to as thermovinification. By heating or warming the mash, the cell structure of the berries is destroyed and the colourings are released within a short time. This method is preferably used for grape material damaged by botrytis or grape rot in order to avoid prolonged contact with the mash. The process is also known as digestion. It is derived from the Latin "digerere" (digestion = leaching); this means extraction of ingredients by maceration. This is usually done before fermentation. As soon as this starts, one can no longer speak of digestion/maceration, although the transition is fluid.

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