Special extraction technique; see under extraction.
Process in the preparation of red wine in which the phenols (colouring substances and tannins) are extracted or released from the dark grape skins through maceration and mash fermentation. These substances are mainly extracted by the alcohol, the colouring substances are extracted first, the tannin-rich tannins need a little longer. Above all, the soft tannins are desired, and they come out first. Today, this process is precisely...
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Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg