[et_pb_section fb_built=”1″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_row _builder_version=”4.19.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text content_tablet=”<\/p>\n
A<\/strong>pr\u00e8s des semaines, de fermentation, le moment est venu pour les vins de quitter leur cuve pour soit en rejoindre une autre, soit \u00eatre mis en barrique.<\/p>\n Le processus de fabrication du vin est un art complexe qui commence avec la r\u00e9colte minutieuse des raisins m\u00fbrs et se transforme en une symphonie de saveurs dans chaque bouteille. De la vendange m\u00e9ticuleuse \u00e0 la fermentation alcoolique, o\u00f9 les levures transforment le sucre en alcool, chaque \u00e9tape du voyage du raisin au verre est empreinte de savoir-faire et de passion. Apr\u00e8s la fermentation, le vin est soumis \u00e0 des techniques de d\u00e9cuvage pour s\u00e9parer les \u00e9l\u00e9ments solides du liquide, puis vieilli avec soin soit en f\u00fbts soit en cuve pour atteindre sa pleine maturit\u00e9. La clarification et la mise en bouteille viennent par la suite, scellant ainsi l'essence du terroir et du travail du vigneron dans chaque gorg\u00e9e.<\/p>\n ” content_phone=”<\/p>\n After weeks of fermentation, the time has come for the wines to leave their vats and either join another one or be put into barrels. <\/span><\/p>\n <\/span><\/p>\n The winemaking process is a complex art that begins with a meticulous harvest of ripe grapes which will evolve into a symphony of flavors in every bottle. The alcoholic fermentation major steps where yeast transforms sugar into alcohol, the journey from juice to wine is marked by expertise and passion. After fermentation, the wine undergoes devatting techniques to separate the solids from the liquid, then is carefully aged in either barrels or vats to reach full maturity. Clarification and bottling follow, sealing the essence of the terroir and the winemaker’s work in every sip. <\/span><\/p>\n ” content_last_edited=”on|tablet” _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n \n After weeks of fermentation, the time has come for the wines to leave their vats and either join another one or be put into barrels.<\/p>\n The winemaking process is a complex art that begins with a meticulous harvest of ripe grapes which will evolve into a symphony of flavors in every bottle. The alcoholic fermentation major steps where yeast transforms sugar into alcohol, the journey from juice to wine is marked by expertise and passion. After fermentation, the wine undergoes devatting techniques to separate the solids from the liquid, then is carefully aged in either barrels or vats to reach full maturity. Clarification and bottling follow, sealing the essence of the terroir and the winemaker’s work in every sip.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2023\/11\/Decuvage-Domaines-Paul-Mas.jpg” alt=”D\u00e9cuvage – Domaines Paul Mas” title_text=”D\u00e9cuvage – Domaines Paul Mas” align=”center” _builder_version=”4.23″ _module_preset=”default” custom_padding=”||45px|||” global_colors_info=”{}”][\/et_pb_image][et_pb_text content_tablet=”<\/p>\n A<\/strong>ujourd'hui, plongeons-nous dans l'art du d\u00e9cuvage, une \u00e9tape essentielle du processus de fabrication du vin qui intervient lorsque la fermentation alcoolique se termine.<\/p>\n Plusieurs indicateurs permettent de d\u00e9terminer si la fermentation alcoolique est compl\u00e8te:<\/p>\n Au d\u00e9but de la fermentation, la densit\u00e9 du mo\u00fbt est \u00e9lev\u00e9e en raison de la teneur en sucre. \u00c0 mesure que les levures consomment le sucre, la densit\u00e9 du liquide diminue. Le chef de cave utilise un instrument appel\u00e9 densim\u00e8tre pour mesurer la densit\u00e9 du mo\u00fbt. Lorsque la densit\u00e9 reste stable sur plusieurs jours, cela indique que la fermentation est termin\u00e9e.<\/p>\n ” content_phone=”<\/p>\n Today, let’s dive into the art of devatting, an essential step in the winemaking process that takes place once the alcoholic fermentation is complete.<\/span><\/p>\n <\/span><\/p>\n How do you know when alcoholic fermentation is complete?<\/span><\/strong><\/p>\n There are several indicators that can be used to determine whether alcoholic fermentation is complete:<\/span><\/p>\n <\/span><\/p>\n REDUCED DENSITY <\/span><\/strong><\/p>\n At the beginning of fermentation, the density of the must is high due to the sugar content. As the yeast consumes the sugar, the density of the must decreases. The cellar master uses an instrument called a densimeter to measure the density of the must. When the density remains stable over several days, fermentation is complete.<\/span><\/p>\n ” content_last_edited=”on|phone” _builder_version=”4.23″ _module_preset=”default” header_2_font_tablet=”” header_2_font_phone=”” header_2_font_last_edited=”on|phone” header_2_font_size_tablet=”” header_2_font_size_phone=”22px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n Today, let’s dive into the art of devatting, an essential step in the winemaking process that takes place once the alcoholic fermentation is complete.<\/p>\n <\/p>\n <\/strong><\/p>\n There are several indicators that can be used to determine whether alcoholic fermentation is complete:<\/p>\n At the beginning of fermentation, the density of the must is high due to the sugar content. As the yeast consumes the sugar, the density of the must decreases. The cellar master uses an instrument called a densimeter to measure the density of the must. When the density remains stable over several days, fermentation is complete.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,2_3″ _builder_version=”4.19.5″ _module_preset=”default” custom_padding=”17px|||||” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.19.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2023\/11\/Decuvage-Domaines-Paul-Mas-Analyses.jpg” alt=”D\u00e9cuvage-Domaines-Paul-Mas-Analyses” title_text=”D\u00e9cuvage-Domaines-Paul-Mas-Analyses” align_tablet=”center” align_phone=”center” align_last_edited=”on|tablet” _builder_version=”4.23″ _module_preset=”default” custom_margin=”0px||||false|false” custom_padding=”0px|||||” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”2_3″ _builder_version=”4.19.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text content_tablet=”<\/p>\n Au d\u00e9but de la fermentation, on observe des bulles de dioxyde de carbone remonter \u00e0 la surface du mo\u00fbt lors de l\u2019\u00e9laboration des vins blancs et ros\u00e9s, alors que pour l\u2019\u00e9laboration des vins rouges, le chapeau de marc se forme et prend du volume avec un changement de la couleur du raisin qui tire vers le \u00ab pourpre \u00bb selon les c\u00e9pages. Lorsque ces bulles de dioxyde de carbone cessent de se former, cela peut indiquer que la fermentation est sur le point de se terminer ou est d\u00e9j\u00e0 termin\u00e9e.<\/p>\n Un autre indicateur important est le go\u00fbt et l’odeur du mo\u00fbt. Pendant la fermentation, le mo\u00fbt a g\u00e9n\u00e9ralement un go\u00fbt sucr\u00e9. Lorsque la fermentation est compl\u00e8te, le mo\u00fbt a un go\u00fbt sec (tous les sucres ont \u00e9t\u00e9 convertis en alcool) et une odeur caract\u00e9ristique du vin en d\u00e9veloppement.<\/p>\n La fermentation alcoolique d\u00e9gage de la chaleur. Si la temp\u00e9rature du mo\u00fbt diminue progressivement et se stabilise autour de la temp\u00e9rature ambiante, c\u2019est que la fermentation est termin\u00e9e.<\/p>\n ” content_phone=”<\/p>\n ABSENCE OF BUBBLES <\/span><\/strong><\/p>\n Carbon dioxide bubbles rise to the surface of the must for white and ros\u00e9 wines, while for red wines, the cap of marc forms and expands, with a change in grape color towards purple, depending on the grape variety. When these carbon dioxide bubbles stop forming, this may indicate that fermentation is about to end or has already finished.<\/span><\/p>\n <\/span><\/p>\n TASTE AND SMELL <\/span><\/strong><\/p>\n Another important indicator is the taste and smell of the must. During fermentation, the must generally tastes sweet. When fermentation is complete, the must tastes \u201cdry\u201d (all the sugars have been converted to alcohol) and an odor characteristic of developing wine.<\/span><\/p>\n <\/span><\/p>\n HEAT <\/span><\/strong><\/p>\n Alcoholic fermentation releases heat. When the temperature of the must gradually drops and stabilizes around room temperature, fermentation is complete.<\/span><\/p>\n ” content_last_edited=”on|phone” _builder_version=”4.23″ _module_preset=”default” custom_margin=”64px|||20px|false|false” custom_margin_tablet=”|||0px|false|false” custom_margin_phone=”|||0px|false|false” custom_margin_last_edited=”on|tablet” header_2_font_tablet=”” header_2_font_phone=”” header_2_font_last_edited=”on|phone” header_2_font_size_tablet=”” header_2_font_size_phone=”22px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n Carbon dioxide bubbles rise to the surface of the must for white and ros\u00e9 wines, while for red wines, the cap of marc forms and expands, with a change in grape color towards purple, depending on the grape variety. When these carbon dioxide bubbles stop forming, this may indicate that fermentation is about to end or has already finished.<\/p>\n \n Another important indicator is the taste and smell of the must. During fermentation, the must generally tastes sweet. When fermentation is complete, the must tastes \u201cdry\u201d (all the sugars have been converted to alcohol) and an odor characteristic of developing wine.<\/p>\n \n Alcoholic fermentation releases heat. When the temperature of the must gradually drops and stabilizes around room temperature, fermentation is complete.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”][et_pb_text content_tablet=”<\/p>\n Les cavistes effectuent des analyses du mo\u00fbt pour mesurer la teneur en sucre r\u00e9siduelle. Si la teneur en sucre est proche de z\u00e9ro, cela signifie que la fermentation est compl\u00e8te. Il est important pour les chefs de caves de surveiller attentivement ces indicateurs pour s’assurer que la fermentation alcoolique se d\u00e9roule correctement et pour d\u00e9cider du moment id\u00e9al pour passer \u00e0 l\u2019\u00e9tape suivante du processus de vinification, le d\u00e9cuvage.<\/p>\n <\/strong><\/p>\n <\/strong><\/p>\n A<\/strong>u fil des jours, les levures ont fait leur magie, transformant le sucre en alcool. Le d\u00e9cuvage, c’est un peu comme le r\u00e9veil d’une belle endormie. Apr\u00e8s des semaines de fermentation, le moment est venu pour les vins de quitter la cuve.<\/p>\n En effectuant ce transfert, les r\u00e9sidus solides tels que les peaux et les p\u00e9pins sont s\u00e9par\u00e9s du liquide, laissant derri\u00e8re eux un vin plus clair, plus pur. C’est une \u00e9tape cruciale pour d\u00e9finir leur caract\u00e8re et leur qualit\u00e9. C’est l\u00e0 que Jean-Claude Mas, ses \u0153nologues et ses chefs de cave, peuvent d\u00e9cider de la dur\u00e9e de l’\u00e9levage, du type de f\u00fbt \u00e0 utiliser, et m\u00eame s’il est n\u00e9cessaire de proc\u00e9der \u00e0 des clarifications suppl\u00e9mentaires.<\/p>\n ” content_phone=”<\/p>\n ANALYSIS <\/span><\/strong><\/p>\n Winemakers perform wine analyses to measure residual sugar content. If the sugar content is close to zero, fermentation is complete.<\/span><\/p>\n It’s important for winemakers to keep a close eye on these indicators to ensure that alcoholic fermentation is proceeding correctly, and to decide when it’s time to move on to the next stage of the winemaking process, devatting.<\/span><\/p>\n <\/span><\/p>\n DEVATTING <\/span><\/strong><\/p>\n Over the days, the yeasts have worked their magic, transforming the sugar into alcohol. Devatting is a bit like waking up \u201csleeping beauty\u201d, after weeks of fermentation, the time has come for the wines to leave their vats.<\/span><\/p>\n <\/span><\/p>\n WHY IS IT SO IMPORTANT TO TRANSFER WINE FROM ONE TANK TO ANOTHER?<\/span><\/strong><\/p>\n In this process, solid residues such as skins and seeds are separated from the must, leaving behind a clearer, purer wine. This is a crucial step in defining the wine’s character and quality. It is when Jean-Claude Mas, his oenologists and winemakers decide on the length of maturation, the type of barrel to be used, and even whether further clarification is required.<\/span><\/p>\n <\/span><\/p>\n WHAT ARE THE STAGES OF DEVATTING?<\/span><\/strong><\/p>\n ” content_last_edited=”on|phone” _builder_version=”4.23″ _module_preset=”default” header_2_font_size_tablet=”” header_2_font_size_phone=”22px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n Winemakers perform wine analyses to measure residual sugar content. If the sugar content is close to zero, fermentation is complete.<\/p>\n It’s important for winemakers to keep a close eye on these indicators to ensure that alcoholic fermentation is proceeding correctly, and to decide when it’s time to move on to the next stage of the winemaking process, devatting.<\/p>\n Over the days, the yeasts have worked their magic, transforming the sugar into alcohol. Devatting is a bit like waking up \u201csleeping beauty\u201d, after weeks of fermentation, the time has come for the wines to leave their vats.<\/p>\n \u00a0<\/strong><\/p>\n In this process, solid residues such as skins and seeds are separated from the must, leaving behind a clearer, purer wine. This is a crucial step in defining the wine’s character and quality. It is when Jean-Claude Mas, his oenologists and winemakers decide on the length of maturation, the type of barrel to be used, and even whether further clarification is required.<\/p>\n \n \n \n \n \n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”2_5,3_5″ _builder_version=”4.19.5″ _module_preset=”default” custom_margin=”|auto|-58px|auto||” custom_padding=”3px||60px|||” global_colors_info=”{}”][et_pb_column type=”2_5″ _builder_version=”4.19.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2023\/11\/Decuvage-Kevin-caviste.jpg” alt=”D\u00e9cuvage – Domaines Paul Mas” title_text=”D\u00e9cuvage-Kevin-caviste” _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_5″ _builder_version=”4.19.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text content_tablet=”<\/p>\n Fermentation control <\/span><\/strong><\/p>\n Before devatting, the winemaker carefully monitors alcoholic fermentation to ensure that it is complete. This is determined by the stability of the wine\u2019s sugar level and density. When these values are stabilized, fermentation is considered complete.<\/span><\/p>\n Tank preparation <\/span><\/strong><\/p>\n Fermentation tanks are prepared for devatting. They must be cleaned and sterilized to avoid contamination. The winemaker also decides whether devatting or extend the maceration (when the grapes are of good quality).<\/span><\/p>\n Wine transfer <\/span><\/strong><\/p>\n The wine is gently pumped or gravity-fed, then transferred from the fermentation tank to another clean tank. This process separates the wine from solid parts (skins, seeds, etc.).<\/span><\/p>\n Pressing the solids <\/span><\/strong><\/p>\n After the wine has been transferred, the solids remaining in the fermentation tank can be gently pressed to extract any remaining liquid. This pressed juice is sometimes added to the wine or stored separately.<\/span><\/p>\n ” content_phone=”<\/p>\n Fermentation control <\/span><\/strong><\/p>\n Before devatting, the winemaker carefully monitors alcoholic fermentation to ensure that it is complete. This is determined by the stability of the wine\u2019s sugar level and density. When these values are stabilized, fermentation is considered complete.<\/span><\/p>\n Tank preparation <\/span><\/strong><\/p>\n Fermentation tanks are prepared for devatting. They must be cleaned and sterilized to avoid contamination. The winemaker also decides whether devatting or extend the maceration (when the grapes are of good quality).<\/span><\/p>\n Wine transfer <\/span><\/strong><\/p>\n The wine is gently pumped or gravity-fed, then transferred from the fermentation tank to another clean tank. This process separates the wine from solid parts (skins, seeds, etc.).<\/span><\/p>\n Pressing the solids <\/span><\/strong><\/p>\n After the wine has been transferred, the solids remaining in the fermentation tank can be gently pressed to extract any remaining liquid. This pressed juice is sometimes added to the wine or stored separately.<\/span><\/p>\n ” content_last_edited=”on|phone” _builder_version=”4.23″ _module_preset=”default” custom_margin=”80px|||||” custom_padding=”10px|||||” header_2_font_size_tablet=”” header_2_font_size_phone=”22px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n Before devatting, the winemaker carefully monitors alcoholic fermentation to ensure that it is complete. This is determined by the stability of the wine\u2019s sugar level and density. When these values are stabilized, fermentation is considered complete.<\/p>\n Fermentation tanks are prepared for devatting. They must be cleaned and sterilized to avoid contamination. The winemaker also decides whether devatting or extend the maceration (when the grapes are of good quality).<\/p>\n The wine is gently pumped or gravity-fed, then transferred from the fermentation tank to another clean tank. This process separates the wine from solid parts (skins, seeds, etc.).<\/p>\n After the wine has been transferred, the solids remaining in the fermentation tank can be gently pressed to extract any remaining liquid. This pressed juice is sometimes added to the wine or stored separately.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n The winemaker values the wine by tasting to ensure optimal quality. Depending on the wine’s aromatic and taste profile, Jean-Claude and his team decide on the next steps.<\/p>\n After devatting, some wines are returned to vats, while others are aged in barrels. This decision is based on various criteria, such as the style of wine Jean-Claude wishes to produce, the characteristics of the vintage and the type of grapes used.<\/p>\n <\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2023\/11\/Decuvage-Domaines-Paul-Mas-Retour-en-cuve.jpg” alt=”D\u00e9cuvage-Domaines-Paul-Mas—Retour-en-cuve” title_text=”D\u00e9cuvage-Domaines-Paul-Mas—Retour-en-cuve” _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.23″ _module_preset=”default” custom_padding=”61px|||||” global_colors_info=”{}”]<\/p>\n White wines and some light red wines, which are intended to be consumed young, can be returned to vats after devatting. These stainless steel or concrete tanks allow the wine to remain in contact with its lees (the solid particles), which can add aromatic complexity without excessively influencing the wine’s taste.<\/span><\/p>\n <\/span><\/p>\n Stainless steel tanks offer precise temperature control, essential to maintain the freshness of white wines and preserving their fruity and floral aromas.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”2_5,3_5″ _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”2_5″ _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2023\/11\/Elevage-en-Barrique.jpg” alt=”Elevage-en-Barrique” title_text=”Elevage-en-Barrique” _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_5″ _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.23″ _module_preset=”default” custom_margin=”69px|||||” global_colors_info=”{}”]<\/p>\n Some wines, particularly reds made from grape varieties such as Cabernet-Sauvignon, Merlot or Pinot Noir, as well as certain white wines, are aged in barrels. Barrels add specific characteristics such as vanilla, coconut and spice aromas, giving it a richer, more complex structure.<\/p>\n Barrels allow for micro-oxygenation, a slow process of interaction between wine and oxygen through the pores of the wood. This softens the tannins, gives the wine a velvetier texture and contributes to its aging.<\/p>\n Barrel aging can accentuate certain characteristics of the wine, such as ripe fruit notes, spices and woody nuances. These qualities can evolve and become more complex over time.<\/p>\n The decision to return to tank or barrel is a delicate one made by Jean-Claude Mas and his team, influenced by his artistic vision of wine and his desire to create a specific wine. Every step in the winemaking process, including this decision, contributes to shaping the unique identity of each wine, offering an infinite diversity of flavors and aromas in the wine world.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Devatting is a captivating chapter in the story of wine. It’s the moment when winemakers, decide the fate of each fermented vat. Between vat and barrel, a vibrant choice where authenticity dances with audacity, where each bottle bears the imprint of art and nature. Throughout every taste, each decision, a story comes to life.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Discover the captivating story behind each bottle of wine, where nature, science, and art meet to create an unforgettable taste experience: follow our news!<\/em><\/p>\n [\/et_pb_text][et_pb_social_media_follow _builder_version=”4.23″ _module_preset=”default” text_orientation=”center” global_colors_info=”{}”][et_pb_social_media_follow_network social_network=”facebook” _builder_version=”4.23″ _module_preset=”default” background_color=”#3b5998″ global_colors_info=”{}” follow_button=”off” url_new_window=”on”]facebook[\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=”instagram” _builder_version=”4.23″ _module_preset=”default” background_color=”#ea2c59″ global_colors_info=”{}” follow_button=”off” url_new_window=”on”]instagram[\/et_pb_social_media_follow_network][\/et_pb_social_media_follow][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.23″ _module_preset=”default” column_structure=”1_4,1_4,1_4,1_4″ locked=”off”][et_pb_column _builder_version=”4.23″ _module_preset=”default” type=”1_4″][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2023\/11\/Decuvage-Domaines-Paul-Mas-2-copie.jpg” _builder_version=”4.23″ _module_preset=”default” title_text=”D\u00e9cuvage – Domaines Paul Mas (2) copie” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column _builder_version=”4.23″ _module_preset=”default” type=”1_4″][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2023\/11\/Decuvage-Domaines-Paul-Mas-4-copie.jpg” _builder_version=”4.23″ _module_preset=”default” title_text=”D\u00e9cuvage – Domaines Paul Mas (4) copie” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column _builder_version=”4.23″ _module_preset=”default” type=”1_4″][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2023\/11\/Decuvage-Domaines-Paul-Mas-5-copie.jpg” _builder_version=”4.23″ _module_preset=”default” title_text=”D\u00e9cuvage – Domaines Paul Mas (5) copie” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column _builder_version=”4.23″ _module_preset=”default” type=”1_4″][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2023\/11\/Decuvage-Domaines-Paul-Mas-6-copie.jpg” _builder_version=”4.23″ _module_preset=”default” title_text=”D\u00e9cuvage – Domaines Paul Mas (6) copie” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Devatting After weeks of fermentation, the time has come for the wines to leave their vats and either join another one or be put into barrels. The winemaking process is a complex art that begins with a meticulous harvest of ripe grapes which will evolve into a symphony of flavors in every bottle. The alcoholic […]<\/p>\n","protected":false},"author":5,"featured_media":12791,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[366,390],"tags":[],"class_list":["post-12808","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lactualite-de-nos-domaines-en","category-viticulture-en-2"],"yoast_head":"\nDevatting<\/h1>\n
Comment sait-on que la fermentation alcoolique est termin\u00e9e ?<\/strong><\/h2>\n
Diminution de la densit\u00e9 <\/strong><\/h3>\n
How do you know when alcoholic fermentation is complete?<\/strong><\/h2>\n
<\/strong><\/h3>\n
REDUCED DENSITY <\/strong><\/h3>\n
Absence de bulles <\/strong><\/h3>\n
Go\u00fbt et odeur <\/strong><\/h3>\n
Chaleur <\/strong><\/h3>\n
ABSENCE OF BUBBLES <\/strong><\/h3>\n
TASTE AND SMELL <\/strong><\/h3>\n
HEAT <\/strong><\/h3>\n
Analyse <\/strong><\/h3>\n
<\/strong><\/h2>\n
<\/strong><\/h2>\n
Le D\u00e9cuvage <\/strong><\/h2>\n
Pourquoi est-ce si important de transf\u00e9rer le vin d’une cuve \u00e0 une autre ?<\/strong><\/h3>\n
Quels sont les \u00e9tapes du d\u00e9cuvage ?<\/strong><\/h3>\n
ANALYSIS <\/strong><\/h3>\n
DEVATTING <\/strong><\/h3>\n
WHY IS IT SO IMPORTANT TO TRANSFER WINE FROM ONE TANK TO ANOTHER?<\/strong><\/h2>\n
WHAT ARE THE STAGES OF DEVATTING?<\/strong><\/h2>\n
Fermentation control <\/strong><\/h3>\n
Tank preparation <\/strong><\/h3>\n
Wine transfer <\/strong><\/h3>\n
Pressing the solids <\/strong><\/h3>\n
Evaluation and tasting <\/strong><\/h3>\n
RETURN TO TANK <\/strong><\/h2>\n
Light, fresh wines <\/span><\/h3>\n
Controlling freshness <\/span><\/strong><\/h3>\n
BARREL AGEING <\/strong><\/h2>\n
Structured, complex wines <\/strong><\/h3>\n
Controlled micro-oxygenation<\/strong><\/h3>\n
Developing the palette of flavors <\/strong><\/h3>\n