Cap Management

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The skins and seeds of grapes are included with the juice during red wine fermentation. As the fruit macerates and fermentation commences, the CO₂ created by the fermentation causes skins to rise to the top and form a cap. To extract color, tannin, and other flavor compounds present in the skins, the cap is broken-up and pushed back into the fermenting wine to increase contact between the skins, seeds and juice. Breaking up the cap also helps maintain the health of the fermentation by regulating the temperature and promoting microbial stability. The process introduces oxygen, which helps maintain a healthy fermentation. The three common techniques of cap management typically used are Punch Down, Submerged Cap and Pump Over.

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RELATED ENTRIES

Extended Maceration

Extended maceration is a technique used with red wines in which the skins and seeds of the must are allowed to remain in contact with the juice after fermentation is complete. The extended contact

Pump Over

Pump overs are a technique of cap management in which juice pumped from near the bottom of the fermentation vessel is sprayed over the top to

Punch Down

Punch downs are a technique of cap management where a hand tool (or a pneumatic device for larger lots) that resembles a four-foot potato masher is used to push the

Submerged Cap

Submerged caps are a technique of cap management in which a physical barrier is placed directly into the fermenting wine to keep the cap submerged beneath the surface while allowing gas to escape

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Cap Management