Maceration

In the ‘cap’, the tannins and colouring substances in the skins will gradually dissolve in the juice. This is maceration. This dissolution is accelerated by the alcohol derived from fermentation (which explains the importance of quick and efficient fermentation) but also by the temperature. For optimal maceration of red wines, the temperature must be kept between 28°C and 30°C. Temperatures any higher will block the process since the yeasts will no longer be able to do their work.