“Plunging the cap” is a traditional technique used during the fermentation of red grapes. Why do some winemakers plunge devices like long-handled potato-mashers into the fermenting wine around three times a day?
- (A) To keep the grape skins wet
- (B) To cool the wine
- (C) To let fermentation gases escape
A. To keep the grape skins wet in order to extract the maximum colour, flavour and tannins from them.
First published in KiaOra Magazine – Oct 2010.