Glossary
Cap
/KAP/
The layer of skins that floats during red wine fermentation.
Full Definition
The cap is the layer of grape skins, seeds, and solids that floats to the surface during red wine fermentation, pushed up by CO2. Cap management (punch-down, pump-over, rack-and-return) keeps the cap moist and extracts color, tannin, and flavor. Without management, the cap can dry out and develop problems.
Related Terms
See Also
Reference
More terms starting with C
Canopy Management
Techniques to control vine leaf and shoot growth.
Capsule
The foil or plastic covering over a wine bottle's cork.
Carbonic Maceration
Whole-grape fermentation in CO2, producing fruity wines.
Cava
Spanish sparkling wine made by traditional method.
Cellaring
Storing wine under proper conditions for aging.
Chai
French term for an above-ground wine storage building.