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Pigeage

punch down (GB)

French term for the manual or mechanical undercutting of the pomace cap (grape skins etc.) floating on the surface during mash fermentation, especially in the production of red wine, in order to achieve better extraction of the colouring and tanning agents. Traditionally, this is still done in southern wine-growing countries today by tamping with bare feet. See also Lagar and overpumping.

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