DELESTAGE Meaning and
Definition
-
Delestage is a French term that refers to a winemaking technique used during the fermentation process. It involves the removal, or racking, of the juice or must from the solids, such as grape skins and seeds, that have settled at the bottom of the vat or fermentation tank. This process is typically performed in red wine production but can also be used in some white wine production.
The purpose of delestage is to enhance wine quality by increasing extraction and promoting better color, flavor, and tannin integration. By separating the juice or must from the solid matter, winemakers can control the level of extraction of phenolic compounds, including tannins, anthocyanins, and flavors. This technique also allows for aeration of the juice, which helps in the stabilization of the fermentation process by reducing unwanted compounds and stimulating the growth of beneficial yeast.
During delestage, the juice or must is carefully pumped out of the fermentation vessel, leaving the solids behind. It is then allowed to settle briefly before being returned back onto the skins. This process helps to mix the juice or must with the solids, promoting skin contact and extraction of desirable compounds. This technique is often accompanied by punching down or pumping over the cap of skins and solids, further facilitating color and tannin extraction.
Delestage is a technique employed by winemakers seeking to enhance the quality and character of their wines. It is vital for achieving optimal extraction and improving the overall balance and flavor profile of red wines.
Common Misspellings for DELESTAGE
- selestage
- xelestage
- celestage
- felestage
- relestage
- eelestage
- dwlestage
- dslestage
- ddlestage
- drlestage
- d4lestage
- d3lestage
- dekestage
- depestage
- deoestage
- delwstage
- delsstage
- deldstage
- delrstage
- del4stage
Infographic
Add the infographic to your website:
