Hat: n.m. In viticulture, the cap (or marc cap) is a floating part made up of solid elements forming a thick crust (skins, pulp, seeds, stalks, earth, etc.) which is created on the surface of the vats, during the maceration of the grapes. grape berries in fermentation, under the action of the release of carbon dioxide.
To ensure good extraction of the coloring materials, it is important to keep it moist.
See Punching down and Pumping over.
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