(France) This is one method of submerging the cap of skins and grape solids, which is kept in contact with the fermenting wine to increase extract during the cuvaison. Pigeage à pied is the process of pushing it down with the foot. The same may be achieved by pumping the fermenting wine over the cap, or be submerging it using boards laid across th...
Found on
http://www.encyclo.co.uk/local/21497
Translations for „Pigeage“ Become a Premium Member today! French term for the manual or mechanical undercutting of the pomace cap (grape skins etc.) floating on the surface during mash fermentation, especially in the production of red wine, in order to achieve better extraction of the colouring and tanning agents. Traditionally, ...
Found on
https://glossary.wein.plus/pigeage
No exact match found.
