18. Specific Options for Red Winemaking Flashcards
Why is it important to mix the skins w/juice during fermentation of red wine (4)?
- Enhance the dissolution of colour, tannins and flavour : Without mixing, this would mean that the skins spend the fermentation macerating in the same small volume of liquid that surrounds them. This liquid would become saturated with colour, tannins and flavours and therefore dissolution of these compounds into the liquid would gradually stop.
- Prevent unwanted acetic acid : A dry cap would allow bacteria to convert alcohol into unwanted acetic acid.
- Aerate the must : helping to avoid the production of reductive sulfur compounds.
- Distribute the heat produced during fermentation and is therefore essential for temperature monitoring and control.
What is a specific drawback with using the flash détente process?
What type of winery would typically employ this technique?
Vacuum system is expensive to buy;
- usually used by high-volume wineries that can justify the cost.
How will oak be integrated into the maturation of most mid-market - super premium red wines (4)?
Most of these wines will undergo at least a few months in oak vessels.
- some new oak will be used if winemaker feels that these flavors (vanilla, clove, etc..) will enhance the wine.
- gentle oxidation (esp. in small barrels) helps to soften tannins + develop tertiary aromas/flavors = more complexity/quality.
- Longer aging before release = more development of these flavors.
When does pressing happen in red wines (2)?
How can this differ depending on the style of wine sought (2)?
- when no more extraction is desired
- Pressing can happen after fermentation is complete, or just before (with intention that fermentation will finish during barrel maturation.)
Style of wine can influence timing of pressing.
e. g. Carbonic Maceration = pressing once alc.=2%, meant for med. color wines w/fruit flavors + low tannin.
vs. premium wines that go through post-fermentation maceration to intensify+improve tannic structure.
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What are 2 less common techniques to increase extraction during red wine fermentation?
1) must concentration (saignee) - bleeding off some juice after crushing but before fermentation = more concentrated.
2) co-fermentation - commonly refers to fermenting a portion white grapes (up to 5%) within a red wine fermentation e.g. Cote Rotie famous for Syrah and Viognier
Besides the actual method of cap management (punch-down, etc..), what maceration-related choices can a winemaker make to influence the style of the wine (3)?
- frequency+duration of mixing; e.g. longer, more frequent sessions of pumping over will result in more extraction.
- timing of mixing; more mixing at beginning of ferment = more color, less tannin; more mixing at the end of ferment = more tannin.
- temperature of fermentation; warmer = more extraction. W/temperature controlled vessels, temp can be adjusted at different stages of fermentation, e.g. cooling down towards end of ferment to lessen tannin extraction.
What is the purpose of post-fermentation maceration of red wines (2)?
How long does it usually last?
How does it affect the cost of the wine?
What type of wine is this technique more common for?
- further extract tannins + encourage polymerization of tannins.
- improves tannin structure + wine’s aging potential.
Can last a few days - a few weeks.
Takes up tank space / takes more time = $$$
Generally more common for age-worthy, premium wines of very good-outstanding quality.
How does co-fermentation of grapes increase extraction for red wine production (2)?
PROS (2) /CON?
What is a specific region that has a tradition of this practice?
- this involves fermenting red and white grapes together (usually 95% / 5% ratio)
- uses certain phenolic compounds found in white varieties that increase color intensity via binding w/anthocyanins.
PROS: - these white varietals also contribute a wider range of aroma compounds to the final wine.
- greater color stability, may = higher quality.
CONS: - too much white varietal influence can lead to dilution and LOWER color concentration.
Originates in the Rhône Valley, specifically Côte-Rôtie being famous for co-fermenting Syrah w/Viognier.
What are some considerations that need to be taken when FERMENTING red wine in oak (3)?
What type of wine is this method typically used for?
Why would a producer choose to do this (2)?
- generally large vats are used, but small barrels (225-500L) sometimes used.
- barrels are kept on their side w/one head removed to form an open-top container.
- managing these fermentations = extremely labor intensive $$$
- typically only used for premium/super-premium wines.
Winemakers believe that fermenting in oak = rounder mouthfeel + better integration of oak compounds during maturation.
Explain what is happening in the image below:
Mechanical punching down of the cap in large, open-top vats during fermentation.
What are Ganimede tanks?
PROS (3) / CONS (1)?
- specialized tanks that bubble CO2 or oxygen up through must/wine, building pressure under cap until it bursts
PROS: - breaks up cap so relatively extractive (good for med-high levels of tannin/color/flavor)
- can be fully automated (less labor)
- oxygen can be used if winemaker desires oxidation.
CONS: - tanks are expensive
What is the process of flash détente (2)?
What does it translate to?
What else can it be useful for?
- de-stemmed grapes are quickly heated to 85-90 C / 185-194 F, then rapidly cooled under a vacuum (takes 2 minutes)
- the process bursts the cells in grape skins, allowing very rapid extraction of anthocyanin and flavours
Literally “flash relax”
- can be used for smoke taint
What is the 5-Step process for Carbonic Maceration?
What is a well known example of wine made by this method?
- only whole, uncrushed bunches placed into vessels that are then filled with CO2 to remove oxygen
- intracellular fermentation starts
- once level of alcohol in grape reaches 2%, grape skins split and release juice
- juice is drained off and grapes are pressed to separate juice from skins.
- yeast then complete fermentation off skins.
- ex. Beajolais Nouveau
What are some aims for winemakers who use whole berry/bunch fermentation w/crushed fruit?
What varieties are typically used, and what pricepoints are typical for these wines?
- smoother texture + more vibrant, fresh primary aromas (vs all crushed fruit.)
- used on wide range of varieties, quality levels and pricepoints.
What are the 3 main fermentation vessels for red wines?
Stainless Steel / Concrete / Oak (large vats / small barrels)
Why do wines whose juice is pressed off the skins before fermentation often have color-stability issues?
What type of wine is this best suited for?
What can a winemakers choose to do with this wine other than bottle it immediately?
- This is because there aren’t enough extracted tannins to bind with the extracted anthocyanins and stabalize them.
- Best for low-tannin, fruity wines meant to be consumed young.
Winemakers may use this wine as a blending component for higher quality wines (to contribute juicy, fruity flavors.)
What is the process of fermenting whole berry/bunches with crushed fruit (4)?
- whole berries/bunches are not blanketed in CO2, but are largely submerged by the crushed grapes = anaerobic environment = intracellular fermentation of those grapes.
- more “carbonic” characteristics can be acheived by raising percentage of whole berries/bunches present at start of ferment.
- whole bunches/berries are progressively crushed during ferment as cap is punched down.
- post-fermentation maceration / oak maturation may follow.
What is punching down?
French name?
PROS (1) / CONS (3)?
Plunger is used to submerge cap of grape skins in liquid (done by hand or machine).
“Pigeage”
PROS: - gentle process and suitable for premium wine production of many different varieties.
CONS: - labor intensive = $$$
- only really suitable for low-volume, premium wine production.
- only physically possible to ensure adequate mixing in small, open-top vessels.
What is intracellular fermentation (2)?
- this is when fermentation occurs in an anaerobic environment (no oxygen.)
- sugars inside the whole berries begins to ferment, and once alcohol levels reach 2%, they split open.
Explain what is happening in the image below:
Pumping Over cap management using a hose in a large vat.
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