Mash heating

from Wikipedia, the free encyclopedia

The mash heating is a method of color extraction in red wines , in which the mash at 67-85 ° C heated and re-cooled after a residence time, and is pressed; then the grape must is usually cooled to around 20 ° C and fermentation takes place under the conditions of white wine fermentation . The supporting use of enzymes is permitted.

The process is mainly used when simple, tasty and quickly ready-to-drink wines are to be achieved. It is not suitable for pressing high-quality, tannic and aging wines. Inadequate recooling can lead to extremely stormy fermentation with strong foaming and high fermentation temperatures, which leads to so-called boiling : the yeasts degenerate, acetic acid bacteria develop, acetic acid builds up and the wine turns brown.

literature

  • Jancis Robinson : The Oxford Wine Lexicon . 1st edition. Gräfe and Unzer Verlag, Munich 2003, ISBN 3-7742-0914-6 .
  • Pascal Ribéreau-Gayon, Denis Dubourdieu, Bernard Donèche, Aline Lonvaud: Traité d'oenologie, Microbiologie du vin. Vinifications . 5th edition. Dunod, Éditions La Vigne, 2004, ISBN 2-10-007301-X .
  • Pascal Ribéreau-Gayon, Denis Dubourdieu, Yves Glories, Alain Maujean: Traité d'oenologie, Chimie du vin. Stabilization et traitements . 5th edition. Dunod, Éditions La Vigne, 2004, ISBN 2-10-007302-8 .