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auto-vinification (GB)

Special technique in red wine preparation to an intense extraction to reach the dyes and tannins from the grape skins. The procedure was in the early 1960s in 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 usually de-stemmed and basically ground grapes are pumped. In the maceration builds a strong carbon dioxide pressure on, the fermenting one grape passes through a valve in 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 driven out, the carbon dioxide explodes through a valve. The fermenting must in the basin flows back into the tank, spraying the above floating marc from grape skins and extracts a lot colour. flavorings and tannins, Also, the water runs back and the process begins again. The method is red port wine common. It is also combined with overpumping applied. A simpler technique is the use of a Rotofermenters (Fermentation tank). Other methods are electroporation. Maceration and mash heating,

Complete listings of the numerous vinification measures and cellar techniques, as well as the wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,

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