Definitions for "Cuvaison"
fermenting in vats
Maceration of the grape skins during fermentation of red wine in order to transfer aroma, color, and tannin to the wine.
With red wine, it is the period during fermentation when the juice is kept in contact with the skins. It is from the skins and seeds of the grapes that the juice gains colour and tannins, as well as vital flavour and aroma components. French Wine Terminology- Dallas Bartenders; Beverage Catering