Winemaking process used to extract as many aromatic substances, tannins and anthocyanins (colouring agents) as possible from the grape skins. In red wine production, this is the usual process during mash fermentation. In white wine production, this was uncommon until the 1980s because undesirable phenols (such as tannins and colouring agents) are transferred to the must when the must comes into contact with the grape skins, and off-colours can occur. On the other hand, many flavouring substances are...
There is a vast number of sources on the web where one can acquire knowledge about wine. But none has the scope, timeliness and accuracy of the information in the encyclopaedia at wein.plus. I use it regularly and rely on it.
Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen