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

pigeage remontage delestage

See Also

maceration extraction

Cantina Back to Glossary Capsule

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.