Hot extraction: locut. To improve the extraction of compounds from the skin of the grape during red macerations, thermovinification is used. This technique consists of heating the harvest in a few minutes to 70 ° C, then letting it macerate for 30 to 40 minutes. The grapes are then drained and then pressed. The juices will then be cooled and fermented in the liquid phase. If thermovinification eliminates laccase, the enzyme responsible for oxidation phenomena, it ...
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