You are using an old browser that may not function as expected. For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Vacuum Extraction

See under Extraction.

Process in the production of red wine in which the phenols (colouring agents and tannins) are extracted or dissolved from the dark grape skins through maceration and maceration on the skins. These substances are mainly extracted by the alcohol, first of all the colourings are dissolved out, the tannins need a little longer. Above all, the soft tannins are desired, which come out first. Today, this process is precisely controlled...

The world's largest Lexikon of wine terms.

25.220 Keywords · 47.269 Synonyms · 5.308 Translations · 30.533 Pronunciations · 167.946 Cross-references
made with by our Experts. About the Lexicon