Cap : The thick layer of skins, stems and seeds that forms at the surface of fermenting red wine. Cap management, or breaking up the cap to increase contact between the skins and the liquid, is important since red wines extract color and flavor from the skins.

酒帽：红葡萄酒发酵时在表面由果皮、果梗和葡萄籽形成的厚厚的一层。酒帽的控制，或者打破酒帽以增加表皮和葡萄汁的接触很重要，因为红葡萄酒的颜色和风味来自于果皮。