Description (also circulating, circulating) for the usual mixing of the fermenting must with the grape skins (the mash) in red wine preparation. During the maceration in the vinification of a red wine, the solid components (berries, peel and rappen) rise through the carbon dioxide pressure to the surface of the fermentation tank and form the so-called marc, In order to maintain contact between this and the must, the must is pumped off the ground and poured over the pomace.
This will be the extraction the color and tannins from the berry shells forced, which thereby reach the must to a greater extent in the must. Alternatively, the pom-pomes can be mechanically or manually submerged (frz. pigeage ). On the first days of fermentation, this takes place several times a day and must then be stopped at the best possible time. This also depends on the color intensity of the berries, which varies according to the grape variety. The resulting oxygen supply favors oxidative Operations.
These techniques are also used in large companies in combination with the Autovinifikation applied. When Délestage (discharge, discharge) designated method, the Angling phase of the mash containers is almost completely emptied of must. The mash is expressed by its own weight. This takes place for a period of one to two hours (délestage), then the must is pumped back again and the pom-pom hat overflows (remontage). The entire process is repeated several times. The method is also used to filter grape seeds out of the mash, thus reducing the extraction of bitter tannins. There are also special mechanical stirring or fermentation systems like the Rotofermenter or the one developed in Italy Metodo Ganimede,
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,