What is the term for the period of time the grape juice is left in the vat with the skins and stems?
A. The time during which the grape juice is left in the vat and in contact with the grape solids (skins & stems) is called the maceration period. The length of this process depends entirely on the level of tannin and depth of color desired in the final wine. This prolonged contact may occur before or after fermentation. The winemaker’s judgment and talent determines the method and time period when the tannic elements and the color of the skin are extracted into the juice. Q. What is the process in winemaking for taking the flavor, color, and tannin out of the grape skins? A. The process is known as extraction. During maceration when the grape skins are steeped in the grape juice during fermentation, the extraction process pulls the flavor, color, and tannin out of the grape skins. It’s a similar process to steeping tea and gives wine the color, flavor, and structure that the winemaker desires. The challenge is to extract the right amount of these compounds so that the finished wine is
Related Questions
- If one juice processor makes a concentrate before the applicable effective date and stores it for a period of time, and a second juice processor processes the concentrate into juice after the applicable effective date, which processor is required to comply with the regulation?
- What is the term for the period of time the grape juice is left in the vat with the skins and stems?
- Why do most Methodist churches serve grape juice instead of wine for Holy Communion?
