Fermentation - red winesOnline version Match words with their definition by Rita Bandirali 1 What happens if I am not "punching" the cap down? 2 Name methods for re-suspending cap material in the fermenting wine 3 What factors do you consider to decide when it is time to remove the free-run wine? The cap will overheat and dry out. Acetic acid bacteria can easily grow. The temperature of the skin can increase. Flavour compounds cannot be extracted To 'punch' it back down into the liquid with a paddle To pump wine from the bottom of the tank over the top of the cap To prevent the skins from floating to the top, using boards To use new rotary fermenters such as Vinomatic Amount of colour extracted Wine style Required ageing capability The benefits of a partial barrel fermentation
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