Cap management
/kæp ˈmænɪdʒmənt/
winemaking, fermentation, red-wine, extraction, cellar-operations, phenolics, tannins, technique, microbiology, temperature-control•Last updated January 8, 2026
Cap management /kæp ˈmænɪdʒmənt/ is the set of winemaking techniques used during fermentation to control and mix the floating “cap” of grape skins, seeds, and sometimes stems with the juice, in order to manage extraction of color, tannin, flavor, and aroma. It includes decisions about which methods to use (such as punch-downs or pump-overs), and how often and how vigorously to apply them, with direct impact on wine style, structure, temperature, and microbial stability.
Examples
- The winemaker chose very gentle cap management—one manual punch-down per day—to produce a lighter, softer Pinot Noir with fine tannins.
- In their Cabernet Sauvignon program, the cellar team uses automated pump-overs three times daily as part of cap management to maximize color extraction and keep the tank temperature even.
- For an orange wine, the producer employs a submerged-cap setup so the skins stay under the surface continuously, providing steady, low-intervention cap management without frequent manual mixing.