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heating up

heating (GB)
See below mash heating,

Various processes in red wine making, in order to achieve as intensive as possible in a short time extraction of the phenols ( dyes. tannins ) from the grape skins. These are also referred to by the term thermovinification . Heating or heating of the mash destroys the cell structure of the berries and releases the dyes within a short time. The method is preferred in Botrytis or. bunch rot damaged grape material used to avoid prolonged mash contact. The process is also called digesting . This is derived from the Latin "digerere" (digestion = leaching); that is extraction of ingredients by maceration, This is usually done before one fermentation, As soon as it starts, you can not talk about digestion / maceration, although the transition is fluid....

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