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Winemaker Eric Texier talks about the technique of punching down the cap of grapes that settles on top of the juice as wine ferments. Originally a way to avoid the development of volatile acidity, it became a technique for extracting color and tannin. Now Texier feels it has become overused and a tool of “modern” winemaking.
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Ask a Winemaker on Facebook:
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Ask a Winemaker on Twitter: www.twitter.com/askawinemaker @askawinemaker
www.askawinemaker.com
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