An important process in the making of red wines by which the skins (and possibly stalks) release colouring matter, tannins, and aromatic precursor molecules. The process begins as soon as the crushed grapes are introduced to the vats. In Burgundy, the process is helped along during fermentation by regular cap-punching (once or twice a day) which re-mixes liquid and solid matter.
Related words Acerbic,
Anthocyanins
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