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Mash heating

Process used in red wine production to achieve the most intensive extraction of phenols(colouring agents, tannins) from the grape skins in the shortest possible time. This is also known as thermovinification. By heating or warming 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 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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Markus J. Eser

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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“

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26,427 Keywords · 47,031 Synonyms · 5,321 Translations · 31,760 Pronunciations · 207,670 Cross-references
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