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Mash fermentation

This fermentation technique is the oldest and still the most widely used method for making red wine. The grapes are usually destemmed first in order to separate them from the grape skins. The berries are crushed so that their juice can escape. In southern countries, stomping with bare feet is still used to gently break open the berries. This mixture of juice and pulp is called mash. The question of pure or spontaneous fermentation plays a far less important role than with white wine, as considerably more vineyard yeasts enter the mash with the skins. This means that a good fermentation process (fully fermented) is also possible without any problems using natural yeasts. The current trend is to produce a dark red wine rich in colour with the most harmonious tannins possible. The picture on the left shows an open mash fermentation, the picture on the right a red wine marc.

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Egon Mark

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

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