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Remounting Remounting is an act of aerification that takes place numerous times in the early days of fermentation, it re-energizes and redistributes the yeasts throughout the tank. This procedure also redistributes the components containing the polyphenolic, anthocyanin and tannin colouring substances. Modern fermenters are built to automatically re-mount a wine. The amount of times that a wine is re-mounted depends on the climate. Cold climates necessitate remounting and aerification, however in southern Europe aerification, if practised unwisely, could increase yeast activity too much and shorten the fermentation period, thus reducing the alcohol level. Why maceration? Maceration is the phase in which the must obtains its colour, tannins, aroma and good taste. The skin and seeds also contain sour and green substances that can create bitterness in the must, so this process needs to be gentle enough not to dissolve these components. The dissolution of the extracts depends on the extent to which the grapes have been previously crushed. Traditionally maceration and fermentation took place in open or closed tanks. Today it is conducted predominantly in sophisticated stainless steel fermenters. For how long? Depending on the nature of the wine desired the must can remain in the fermenter for a few hours to to two days. During maceration the yeasts begin to activate fermentation.   Maceration describes the phase and duration in which fermentation takes place with the solid parts for red wines following destalking and pigiatura. The skin and pips convey negative qualities to white wines, and white grapes are almost never subjected to this process. White grapes go straight to the press where the juice is immediately separated from the solid part See also in vinification: Transportation Destalking and Crushing - Drawing-off and Pressing

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