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WSET Diploma Unit 1 > 18. Specific options for red winemaking > Flashcards

18. Specific options for red winemaking Flashcards

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1
Q

What 3 factors affect extraction in red wine?

A
  • Temperature
  • Time on skins
  • The medium in which it takes place
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2
Q

How does temperature affect extraction?

A

higher temps result in greater extraction

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3
Q

How does times on skins affect extraction?

A

generally, the longer the juice/wine remains in contact with the skins the great the extraction. The more the skins are mixed through the juice, the greater the extraction

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4
Q

How does the medium that extraction takes place affect it?

A

Tannins are most soluble in alcoholic solutions

Anthocyanins are most soluble in aqueous solutions (grape must)

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5
Q

What are anthocyanins?

A

The source of color in young red wines.

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6
Q

How can the color that anthocyanins provide be altered?

A
  • altered or lost in the process of different winemaking procedures, such as lees aging or additions of So2
  • become paler over time
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7
Q

Anthocyanins alone are unstable. How do they become more stable?

A

Combining with tannins. Oxygen facilitates this reaction, therefore winemaking processes that encourage gentle oxygenation of the wine can help promote color stability.

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8
Q

What are the two options for maceration before crushed fruit fermentation?

A
  • Cold soaking

- macerations using heat

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9
Q

Describe cold soaking AKA pre-fermentation maceration

A
  • Juice and skins chilled to 39-50F to reduce spoilage, oxidation, risk of spontaneous fermentation.
  • 3-7 days, usually with punching down/pump over to mix skins and juice to aid extraction and to avoid acetic acid bacteria build up.
  • cold temps = slow extraction
  • Common on pinot noir to promote color intensity. PN has low levels of anthocyanins
  • Takes time, uses tank space so suited for low-volume wine.
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10
Q

What are the two methods of macerations using heat

A
  • Flash Detente

- thermovinification

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11
Q

Macerations at higher temps give what?

A

greater extraction

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12
Q

Describe Flash Detente

A
  • Destemmed grapes heated to around 185-194F then rapidly cooled under a vacuum. Takes about 2 mins.
  • Very rapid extraction
  • Risk of cooked flavors
  • Usually only used in high volume winery
  • Used as a treatment for smoke taint
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13
Q

Describe thermovinification

A
  • Heating must to around 122-140F for minutes to hours

- Higher the temperature, the shorter the maceration time

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14
Q

Besides heat, what do Flash Detente and Thermovinification have in common?

A
  • Juice may be pressed off skins before fermentation if a low tannin, fruity style is desired. However, this leads to color instability bc not enough tannin to bind with anthocyanin
  • Can be beneficial if grapes are affected by grey rot.
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15
Q

Name the 5 cap management techniques

A
  • Punch down
  • Pump over
  • rack and return
  • Ganimede tanks
  • Rotary fermenters
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16
Q

Why is cap management important?

A
  • It is important to mix the skins with the juice or wine during fermentation. Otherwise the skins would only macerate in the small volume of liquid surrounding them.
  • Dry caps allows bacteria to convert alcohol into acetic acid
  • helps aerate the must
  • helps distribute heat
  • influences wine style with tannin extraction, color extraction, avoids reductive sulfur compounds.
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17
Q

How does the timing of mixing within fermentation influence what compounds are extracted?

A

more mixing at the start of fermentation with less mixing at the end will extract more color and less tannin, whereas mixing more at the end of fermentation will extract a greater amount of tannin.

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18
Q

Describe the process of punching down

A

a plunger is used to submerge the cap of skins in the liquid

  • either mechanized or by hand
  • labor intensive by hand, so best suited to low-volume premium wines.
  • carried out in small, open-top vessels
  • gentle process
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19
Q

Describe the process of pumping over

A
  • juice/wine is taken from near the bottom of the vessel and sprayed over the cap of skins.
  • usually around 1/3 to 1/2 of the liquid is sprayed
  • extraction is gentle and usually punching down or rack and return is required to extract enough color, flavor ad tannin
  • Can be programmed
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20
Q

How can pumping over becomes an aerobic process?

A

-Splashing the juice/wine against the inside wall of the open vat which exposes the must to oxygen. This is beneficial for yeast health and avoiding off-flavors

21
Q

How can pumping over become an anaerobic process?

A

inside closed vessels with a hose attached to a tap at the top of the vessel or by keeping the hose close to the cap in an open vessel.

22
Q

Describe rack and return

A
  • similar to pumping over
  • juice pumped from one vessel into another and back into original
  • more extractive than pumping over, use maybe 1-3 times
  • often used along side pumping over
  • most commonly used for extracting high levels of flavor, color, tannin (cab, syrah)
  • cannot fully automate.
23
Q

What is a Ganimede tank and how is it used?

A
  • Specialized tanks that bubble CO2 up through must/wine
  • Pressure builds, cap bursts, quickly breaks apart the cap
  • very extractive
  • oxygen can be used instead of CO2 if desired.
24
Q

Describe rotary fermenters

A
  • cap is mixed in a rotating tank
  • very effective, highly programmable
  • usually for high-volume
  • expensive
  • not as precise
25
Q

In addition to cap management, what other two techniques can be used?

A
  • must concentration (via Sagniee)

- Co-fermentation

26
Q

What are the 3 types of whole berry/bunch fermentations?

A
  • Carbonic maceration
  • Semi-carbonic maceration
  • Whole berry/bunches with crushed fruit
27
Q

What are important considerations if a winemaker intends to use whole bunches?

A
  • -grapes must be hand harvested.
  • stems must be fully ripe otherwise they can add unpleasant green flavors and bitter tannin
  • ripe stems can add spicy and/or herbal aromas and tannin
  • Stems can also be added to crushed fruit fermentations to provide some tannins and spice
28
Q

What is the objective of whole berry/bunch fermentations?

A

-To create an oxygen-free environment for the uncrushed fruit

29
Q

What are the outcomes of the lack of oxygen with whole berry/bunch fermentation?

A
  • Grapes change from aerobic respiration to anaerobic metabolism. In the anaerobic process, some sugar in the grape is converted to alcohol - this occurs without involvement of yeast and is called “intracellular fermentation.”
  • Malic acid is broken down to create ethanol which reduced magic acid levels by up to 50%
  • Glycerol levels increase which add texture and a range of distinctive aromas - kirsch, bubblegum, etc
30
Q

Describe the process of carbonic maceration

A
  • Uncrushed berries are placed into vats which are filled with CO2 to remove oxygen.
  • Grapes are either crushed by their own weight or manually. Fermentation begins.
  • Grapes are pressed
  • Press juice and free run are usually blended
  • Yeast completes fermentation off the skins
  • Extract color, but very little tannin
  • Resulting wines are fruity, low tannin, distinct but not necessarily complex
31
Q

Describe Semi-Carbonic maceration

A
  • Similar to carbonic maceration, but here, the CO2 produced by fermentation fills the tank.
  • Ambient yeast starts fermentation, cultured yeast may be added
  • Grapes pressed, yeast completes fermentation off the skins
  • Produces a wine with slightly more concentration, body, tannin, and longer aging potential
  • Alcoholic fermentation continues and may involve punching down/pump over
  • Alc fermentation may be followed up by post-fermentation maceration or maturation in oak for complexity
  • This approach can lead to better integration of aromas from intracellular fermentation, more fruitiness, softer mouthfeel than crushed fruit fermentations
  • EX: Pinot noir, gamay, tempranillo
32
Q

Describe mixing whole berries/bunches with crushed fruit

A
  • A further variation is to mix whole berries/bunches at the start of fermentation
  • stems must be ripe if using whole bunches
  • More “carbonic” characteristics can be achieved by increasing proportion of whole berries/bunches
  • cap is regularly punched down
  • similar to semi-carbonic, a period of post fermentation maceration and/or oak maturation may follow
33
Q

Describe the effects of fermentation temps and vessels for red wines

A
  • high temps = high extraction, but high temps can evaporate volatile fruity aromas
  • Fruity, low-tannin wines = cool temps
  • higher concentration = warm temps
  • temp can be monitored throughout fermentation to control extraction and promote health fermentation to dryness
  • stainless steel, concrete, large wooden vessels can be used.
  • Vessels can be open or closed
  • Oak is thought to give a rounder mouthfeel and better integration of oak compounds during maturation
  • Stainless and concrete help retain fruit flavors
34
Q

Describe post-fermentation maceration

A
  • Thought to further extract tannins and encourage polymerization of tannins with the aim of improving tannin structure, texture, wine’s aging potential
  • Generally for premium and super-premium wines intended for aging
35
Q

When does pressing take place?

A

-when no more extraction is desired.

36
Q

What happens during pressing?

A
  • press wine may be blended with free run as a blending component to add color, flavor, tannin
  • the quality of the fruit management and of the press are important considerations with high quality grapes and the gentle first pressings’ ability to enhance tannin structure of a wine
37
Q

How does the wine style determine the timing of pressing?

A
  • carbonic maceration styles, pressingly occur when the fermenting must reaches 2% abv to produce a wine with medium levels of color but low levels of tannin
  • After post-fermentation maceration to maximize tannin structure
  • straight after alcoholic fermentation or just before the end. Thought to lead to a better integration of oak flavors and rounder mouthfeel
38
Q

Describe MLC for red wines

A
  • routine for red wines
  • vessel in which is happens may vary
  • conversion in oak may lead to better integration of oak characteristics during maturation
  • winemaker can decide if it takes place during or after fermentation
  • Winemaker may adjust acidity at this stage
39
Q

Inexpensive red wines usually get what as oak treatment?

A

staves or chips

40
Q

Oak maturation in red wines is a gentle form of what?

A

oxidation

41
Q

What does gentle oxidation of red wines during maturation lead to?

A

development of tertiary aromas and flavors, softening of tannins

42
Q

Why might new oak be used for red wine maturation?

A

if the winemaker feels the flavor of oak (vanilla, clove, etc) would enhance the complexity

43
Q

Why might a winemaker choose not to mature in oak o use a minimal amount of aging in old oak?

A

winemaker wants focus to be on primary aromas and flavors

44
Q

What can lees aging do for red wines?

A
  • can help soften tannins
  • can possibly reduce color intensity
  • not typical to stir lees when making red wines
45
Q

What processes are usually combined with pumping over?

A
  • Rack and return

- punching down

46
Q

What processes are usually combined with cold soaking? Why?

A

Punching down and pumping over

To mix skins with juice and to aid extraction and avoid acetic acid bacteria from building up

47
Q

What two fermentation choices does a winemaker have after grape reception?

A

Crushed fruit fermentation

Whole bunch/berry fermentation

48
Q

How are the vast majority of red wines made?

A

By destemming and crushing the fruit before fermentation.

49
Q

In crushed fruit fermentations, when may pre-fermentation must adjustments be made?

A

adjustments can be made to the acidity, sugar, and tannin levels as needed.

WSET Diploma Unit 1 (16 decks)

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