Pigeage
When you make a red-grape wine, the skins of the red grapes form a 'cap' on top of the wine while it ferments. This cap must be broken up and stirred back into the wine to give it a lot of contact. This breaking up is called pigeage.
Pigeage
Pigeage is a French term to describe the process of pushing down the cap, which is kept in contact with the fermenting must to increase extract, while the wine is in the vat.
Plump
Tasting term referring to a fat wine.
Pigeage (France)
This is one method of submerging the cap of skins and grape solids, which is kept in contact with the fermenting wine to increase extract during the cuvaison. Pigeage à pied is the process of pushing it down with the foot.
Pigeage: Punching down the grape skins to drown aerobic bacteria and encourage cuvaison. (see also Cuvaison)
Pinot Blanc: A white grape popular in Alsace, Germany and elsewhere.
PIGEAGE
A winemaking technique of punching down the cap of grape skins that forms during the beginning of the wine's fermentation.
pigeage
Action d'enfoncer le chapeau dans le moût en fermentation afin d'augmenter la diffusion de la couleur et des arõmes.
[ ESPAÑOL ] [ ENGLISH ] [ DEUTSCH ] [ FRANÇAIS ] ...
Pigeage helps to keep the solid matter mixed in with the wine, imparting colour, flavour and tannin. capsuleThe foil placed over the top of the bottle to hide the cork.
Pigeage French for "cap-punching." Pinot Noir Grape variety used in the production of all red Burgundy wines.
 See also: Fermentation, Skins, Wine, Grape, Bottle
  
|
RSS
