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Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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égouttage in French. In white winemaking the operation usually takes place just after crushing, although some winemakers choose to move crushed fruit straight to the press. Any juice run off without pressing is called drainings. The free-run juice is drained off the grape skins in a draining tank or draining vat, many of which incorporate special design features to assist the separation of liquids from solids. Similarly, in red wine fermentation, the red wine run off the skins may also be called drainings.