Thermovinification: quick colour extraction for red wine

Thermovinification is the fast, efficient variant of red-wine making. Here the colour is extracted not by a long fermentation on the skins, but by heating.

How is it made?

The crushed grapes are heated for a short time to 60–80 °C, so the colouring matter dissolves quickly out of the skins. Then the must is pressed off and fermented without the skins.

When is it used?

It is fast and efficient, so it is common for larger quantities and for grapes affected by rot.

What is the wine like?

The wine is colourful and soft, but less suitable for ageing.