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Lexicon

The largest wine encyclopedia in the world with 26,295 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Undercutting

Technique used in mash fermentation; see under Pigeage.

Pigeage

French term (piger = to press, push) for a technique used primarily in the production of red wines. The pomace cap (skins, seeds and pulp) floating on the surface is pressed down into the liquid during mash fermentation. Pigeage is usually carried out manually using rods or stirring spoons. Alternatively, pigeage can also be carried out mechanically using hydraulic press plungers. In southern...
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This page was last modified at 23 June, 2021 at 03:39.

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