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auto-vinification (GB)

Special technique in the preparation of red wine to make an intense extraction the dyes and tannins from the grape skins. The process was introduced in the early 1960s Algeria developed under the name Ducellier-System (manufacturer). The term autovinification is derived from the self-renewing process. In a specially equipped stainless steel tank the generally de-stemmed and basically ground grapes are pumped. In the maceration builds a strong one carbon dioxide pressure on who the fermenting grape through a valve into an open basin on the tank. At the same time, this pressure drives water through a second valve into a smaller container.

At the time when the water is completely expelled, the carbon dioxide discharges explosively through a valve. The fermenting must in the basin flows back into the tank, spraying the one floating above marc from grape skins and extracts a lot colour. flavorings and tannins, The water runs back again and the process begins again. The method is red port wine common. It is also used in combination with overpumping applied. A simpler technique is to use one Rotofermenters (Fermentation tank). Other procedures are electroporation. Maceration and mash heating,

Complete lists of the numerous vinification measures or cellar techniques, as well as the wine, sparkling wine and distillate types regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,

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