During
red
wine
fermentation
,
a
mass
of
skin
debris
called
the
____________________
floats
to
the
surface
,
carried
there
by
bubbles
of
____________________
.
lf
allowed
to
remain
suspended
,
this
cap
will
overheat
and
____________________
out
,
thus
minimising
extraction
of
colour
(
especially
)
and
flavour
components
.
A
dried
cap
also
becomes
a
repository
for
undesirable
____________________
such
as
acetic
acid
bacteria
.
lf
the
skin
cap
remains
intact
for
too
long
,
it
has
an
____________________
effect
and
creates
temperature
stratification
in
the
fermenting
____________________
.
The
temperature
in
the
centre
of
the
skins
may
be
10°C
____________________
than
the
wine
below
it
.
Various
methods
exist
for
re
-
suspending
cap
material
in
the
fermenting
wine
;
the
simplest
way
is
to
physically
'punch'
it
back
down
into
the
liquid
with
a
____________________
,
something
that
can
only
be
carried
out
in
open
fermenters
.
In
Italian
this
method
is
called
____________________
.
Alternatively
,
wine
can
be
pumped
from
the
____________________
of
the
tank
and
discharged
over
the
top
of
the
cap
(
called
'pumping
-
over'
)
,
thus
irrigating
and
dispersing
it
.
Various
means
of
irrigation
have
been
devised
,
the
Ducellier
system
(
also
known
as
the
____________________
)
probably
being
the
most
useful
.
In
Italian
this
method
is
called
____________________
.
Some
wineries
fit
boards
inside
their
tanks
,
which
prevent
the
skins
from
floating
to
the
top
.
Finally
,
there
are
now
____________________
fermenters
,
which
contain
a
system
of
internal
vanes
and
revolve
slowly
about
their
long
axis
,
thus
ensuring
thorough
contact
between
skins
and
wine
.
Notable
examples
are
the
Rototank
and
the
____________________
fermenter
.
The
free
-
run
wine
will
be
____________________
from
the
fermentation
vat
when
the
required
amounts
of
colour
,
flavour
and
tannin
have
been
____________________
.
The
timing
can
vary
from
2
____________________
to
3
____________________
post
-
fermentation
,
according
to
wine
style
.
Some
wineries
leave
the
wine
in
prolonged
contact
with
skins
after
fermentation
has
been
completed
,
usually
for
a
period
of
2
or
3
weeks
.
This
practice
,
which
was
a
characteristic
of
Bordeaux
wines
,
is
called
____________________
maceration'
;
wines
produced
in
this
way
have
a
better
____________________
capability
.
With
red
wines
,
practicalities
demand
that
they
be
almost
completely
fermented
in
tank
(
to
ensure
appropriate
extraction
of
colour
and
tannin
from
the
skins
)
before
being
transferred
into
a
____________________
for
the
completion
of
fermentation
.
Any
full
-
____________________
red
wine
can
benefit
from
at
least
partial
barrel
fermentation
,
as
the
contribution
of
____________________
to
the
character
of
red
wine
is
very
important
.
