Which term refers to tannic press wine?

Which term refers to tannic press wine?

• A. Vin de goutte
• B. Elevage
• C. Debourbage
• D. Vin de presse

Answer: (D)

The main idea here is the distinction between the parts of grape juice obtained during pressing. After harvest, the juice that flows freely from the grapes without pressing is called free-run juice and tends to be lighter with less tannin. When you press the grapes to extract more juice, the liquid that comes out—the press wine—carries more tannins and phenolics because it has had closer contact with the skins and seeds. Thus, the term that refers to tannic press wine is vin de presse. Debourbage is the settling step used to clarify must before fermentation, elevage refers to aging and maturation after fermentation, and vin de goutte describes the free-run juice.

The main idea here is the distinction between the parts of grape juice obtained during pressing. After harvest, the juice that flows freely from the grapes without pressing is called free-run juice and tends to be lighter with less tannin. When you press the grapes to extract more juice, the liquid that comes out—the press wine—carries more tannins and phenolics because it has had closer contact with the skins and seeds.

Thus, the term that refers to tannic press wine is vin de presse. Debourbage is the settling step used to clarify must before fermentation, elevage refers to aging and maturation after fermentation, and vin de goutte describes the free-run juice.