Punching down
Punching down is a winemaking technique used primarily during the fermentation of red wines to submerge the cap of grape skins, seeds and pulp that forms on the surface of the fermenting must. Also known by its French term pigeage [pi.ʒaʒ], the practice facilitates extraction of colour, tannin and flavour compounds while preventing spoilage and uneven fermentation[1].
Background
Punching down has its origins in traditional, small-scale red wine production, particularly in regions such as Burgundy, where fermentations were conducted in open vats[2]. Historically performed by foot or with wooden paddles, the method has persisted in both artisanal and modern wineries for its ability to influence extraction and style.
Characteristics
During fermentation, carbon dioxide released by yeast activity pushes grape solids to the top of the fermenting vessel, forming a floating cap. This cap can dry out and harbour spoilage organisms if left unmanaged[3]. Punching down involves manually or mechanically pushing the cap back into the liquid to keep it moist and in contact with the juice. Compared with Pumping over, punching down is generally gentler, leading to softer tannin extraction and more delicate aromatic profiles[4].
Use in winemaking
The frequency and intensity of punching down depend on the desired wine style, grape variety and fermentation conditions. Multiple punch-downs per day can increase extraction, producing wines with deeper colour and firmer tannins, while less frequent action yields lighter styles[5]. Overly aggressive punching down can lead to excessive tannin and astringency, particularly in grape varieties with naturally high phenolic content. Conversely, insufficient cap management risks uneven fermentation and microbial instability.
Punching down is most common in small fermenters where manual intervention is practical, while larger wineries may use automated devices to replicate the action. The technique is often chosen for Pinot noir and other thin-skinned varieties to preserve aromatic nuance while achieving balanced extraction.
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
- ↑ Rankine, Making Good Wine, Macmillan, 1996, ISBN 978-1864482694.
- ↑ WineMaker Magazine, "Punching Down vs. Pumping Over", winemakermag.com.
- ↑ Boulton, Singleton, Bisson & Kunkee, Principles and Practices of Winemaking, Springer, 1999, ISBN 978-0834217011.