Which techniques are used to extract color and tannins during red wine fermentation?

The technique of extracting color and tannins during red wine fermentation primarily involves methods that enhance the contact between the juice and the grape skins. Punching down and pumping over are two widely used processes in this context.

Punching down, also known as "pigeage," involves pushing down the grape skins that rise to the surface of the fermentation vessel. This process allows for better extraction of color and tannins from the skins, as it keeps the solids in contact with the liquid.

Pumping over, or "remontage," involves pumping the fermentation juice from the bottom of the tank over the cap of grape skins. This action also serves to mix the solids back into the liquid, allowing more color and tannin to be extracted.

Both techniques are crucial during the maceration phase of red wine fermentation, where the goal is to achieve the desired depth of color and structure in the wine.

In contrast, the other techniques listed do not focus on the extraction of color and tannins in the same way. While soaking and maceration (the process of allowing skin to remain in contact with juice before fermentation) is involved in color and tannin extraction, it is a broader practice that includes initial contact rather than ongoing fermentation techniques. Stirring