In winemaking, the “cap” refers to the mass of skins and seeds left behind after fermentation is complete

Answer: False.

Skins and seeds left behind are called pomace. The cap is the densely packed mass of skins of red grapes that, during fermentation, are propelled to the top of the tank by CO2 gas that is being created by the fermentation. In order to extract color, tannin, aroma, and flavor from these packed skins, the winemaker must mix the cap with the wine underneath, usually either by pushing the cap down into the wine or pumping the wine over the cap so that the wine trickles through it.

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