Overpumping

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Term (also known as pumping over, circulating, flooding, overflowing, stirring) for the mixing of the fermenting grape must with the grape skins (mash), which is particularly common in red wine production. During mash fermentation, the solid components of the grapes (berry flesh, skins, rape) rise to the surface of the fermentation container due to the carbon dioxide pressure and form the so-called pomace cap. In order to maintain contact with the must, the must is pumped from the bottom and poured over the cap. This forces the extraction of colour and tannins from the berry skins, which are then increasingly released into the must.

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