Punch Down
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'Punching Down or Pigeage' is a winemaking technique that involves pushing the grape skin cap, which forms on the on the surface, back into the liquid or must during the fermentation process. This operation is carried out to promote extraction, and/or to prevent the development of acidic compounds.[1].
It is a method traditionally used in Burgundy and in the Côtes du Rhône[2].
Utility[edit]
Maceration[edit]
The punch down can be used to extract the polyphenolic compounds during the fermentation. This is the stage during which the grape skins are allowed to macerate in the must. This operation makes it possible to make the wine benefit from the tannins (polyphenol) and colors (anthocyanins) brought by the skin. These phenomena are amplified by punching down in which the mechanical action leads to the breakdown of cells and brings the skins back into contact with the must, promoting extraction.
Protection against Acetification[edit]
By putting the cap back into contact with the must, humidification makes it possible to evacuate oxygen and thus avoid the development of oxygen loving bacteria and prevent aerobic metabolism, which would lead to higher acidity and off flavors in the wine[3].
Method[edit]
It is an operation specific to Reds and Rosés which consists of pushing the cap into the fermenting juice, or must, while breaking it up to promote the diffusion of phenolic compounds and aromas contained in the skins of the grapes.
Punch downs are done during the fermentation period, with a more or less regular frequency[4]. The frequency can be anywhere from a few times a week to several times a day.
The basic phenolic composition of the harvest (characterized by the grape variety, the vintage and the region) guides the choice in the frequency and period of punchdowns. The higher the amount of polyphenols contained in the grapes, the less necessary it may be to extract them, and therefore to agitate[5].
Materials[edit]
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A pigeou, plunger, or punch down tool[6], a stick with a dome or claws, allows you to manually push the cap.
Large scale operations with high capacity tanks led to the invention of mechanical devices which regulate the punch downs[7]
Notes and references[edit]
Bibliography[edit]
- ↑ Sacchi, Karna L.; Bisson, Linda F.; Adams, Douglas O. (2005-09-01). "A Review of the Effect of Winemaking Techniques on Phenolic Extraction in Red Wines". American Journal of Enology and Viticulture. 56 (3): 197–206. doi:10.5344/ajev.2005.56.3.197. ISSN 0002-9254. Unknown parameter
|s2cid=ignored (help) - ↑ "Le pigeage : le geste ancestral qui a fait la gloire des vins de Bourgogne". La Revue du vin de France (in français). Retrieved 2022-09-05.
- ↑ cgt-admin (2022-01-07). "What Does Punch Down in Wine Mean?". Chateau Grand Traverse. Retrieved 2022-09-05.
- ↑ Amerine, Maynard Andrew; Singleton, Vernon L. (1976). Wine: An Introduction. University of California Press. ISBN 978-0-520-03202-6. Search this book on
- ↑ Baiano, A.; Terracone, C.; Gambacorta, G.; La Notte, E. (April 2009). "Phenolic content and antioxidant activity of Primitivo wine: comparison among winemaking technologies". Journal of Food Science. 74 (3): C258–267. doi:10.1111/j.1750-3841.2009.01101.x. ISSN 1750-3841. PMID 19397711.
- ↑ "Punch Down Tool Stainless Steel - 35 in". www.winemakersdepot.com. Retrieved 2022-09-05.
- ↑ François (2017-01-18). "Pigeage/Remontage/Délestage (techniques d'extraction du raisin)". Dico du vin, le dictionnaire du vin (in français). Retrieved 2022-09-05.
Related article[edit]
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