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Lexicon

The largest wine encyclopedia in the world with 26,707 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

Mash fermentation

This fermentation technique is the oldest and still the most common 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 common to gently break open the berries. This mixture of juice and pulp is called mash.

Yeasts

The question of pure or spontaneous fermentation plays a far less important role than with white wine, as far more naturally occurring 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.

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The world's largest Lexicon of wine terms.

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