Mash heating

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Process (also thermovinification) used in red wine production to achieve the most intensive extraction of phenols from the grape skins in the shortest possible time. By heating or warming the mash, the cell structure of the berries is destroyed and the colouring substances 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 transition is fluid.

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