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long-vatted

A winemaker's term for wine made from grape juice that's had extra vat time with the grape skins during FERMENTATION, the end result of which is a deep red color. Short-vatted wine has spent little time with the grape skins. See also MACERATION.
Related Links: fermentation, maceration
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.

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