(France) The period of time when the solid matter such as pips, skin, stalks and so on is left to macerate in the wine during alcoholic fermentation in order to extract colour, flavour and tannin.
Found on
http://www.encyclo.co.uk/local/21497
(koo-veh-ZOHN) The period of time when grape juice is kept in contact with the skins and seeds during fermentation.
Found on
http://www.nebraskawines.com/wine-glossary/
The French term for the period of time during alcoholic fermentation when the wine is in contact with the solid matter such as skin, pips, stalks, in in order to extract colour, flavour and tannin.
Found on
https://en.wikipedia.org/wiki/Glossary_of_wine_terms
No exact match found.
