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My WSET Diploma D1 > 20.3 Producing Inexpensive, High-Volume Red Wine > Flashcards

20.3 Producing Inexpensive, High-Volume Red Wine Flashcards

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1
Q

Inexpensive Red Wine Production

CAP MANAGEMENT

CHOICE (2)?

REASON (3)?

INFLUENCE ON STYLE / QUALITY / PRICE (3)?

A

CHOICE: 1) Standard mechanized pump-over and/or punch down.

2) Option of rotary fermenter.

REASON: 1) Extraction of desired color/aroma compounds/tannins.

2) Rack and return would involve availability of additional empty vessels.
3) Roto-fermenters = efficient extraction.

INFLUENCE: 1) Fruity wine w/ desire color intensity + medium tannins.

2) Roto-fermenters = more intense color/tannin/flavor, best for darker varieties (e.g. Cab Sauv)
3) Roto-fermenters = $$$ (can be recovered via high volume + quick throughput)

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2
Q

Inexpensive Red Wine Production

HARVEST

CHOICE?

REASON (2)?

INFLUENCE ON STYLE / QUALITY / PRICE?

A

CHOICE: Machine Harvest

REASON: 1) Quicker / Cheaper / Allows cooler night harvesting.

2) Fruit already removed from stems = destemming not needed.

INFLUENCE: Cheaper option for larger vineyards = lower price.

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3
Q

Inexpensive Red Wine Production

MALOLACTIC CONVERSION

CHOICE?

REASON?

INFLUENCE ON STYLE / QUALITY / PRICE?

A

CHOICE: Will occur naturally, but can be hastened by adding lactic acid bacteria so it occurs simultaneously w/alcoholic fermentation.

REASON: Speeds up process, freeing up tank space, allows wine to be sold sooner.

INFLUENCE: Smoother, softer style + microbial stability.

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4
Q

Inexpensive Red Wine Production

CRUSHED FRUIT FERMENTATION

CHOICE?

REASON (2)?

INFLUENCE ON STYLE / QUALITY / PRICE?

A

CHOICE: Grapes crushed to release juice + begin fermentation. Cold maceration unlikely.

REASON: 1) Facilitates beginning of fermentation + color / flavor / tannin / aroma extraction.

2) Cold maceration = slower process.

INFLUENCE: Adequate depth of color / flavor / tannin level.

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5
Q

Inexpensive Red Wine Production

GRAPE RECEPTION

CHOICE?

REASON?

INFLUENCE ON STYLE / QUALITY / PRICE?

A

CHOICE: 1) Limited sorting (MOG only.)

REASON: 1) Saves $$$ on time, labor, equipment and lowering yield.

INFLUENCE: 1) Keeps $$$ low = price of wine low.

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6
Q

Inexpensive Red Wine Production

PRESSING

CHOICE?

REASON (2)?

INFLUENCE ON STYLE / QUALITY / PRICE (2)?

A

CHOICE: Pneumatic Press either during or after ferementation.

REASON: 1) Large loads of grapes

2) Pressing during fermentation lessens extraction of tannin.

INFLUENCE: 1) Larger loads = less processing time = less $$$.

2) Lower tannins = smoother wine, appropriate for style desired.

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7
Q

Inexpensive Red Wine Production

TRANSPORTATION TO WINERY

CHOICES (2)?

REASON (2)?

INFLUENCE ON STYLE / QUALITY / PRICE (2)?

A

CHOICE: 1) At night / early morning if viable (otherwise daytime is fine.)

2) addition of SO2.

REASON: 1) Cooler conditions for grapes

2) SO2 protection from microbial spoilage + oxidation.

INFLUENCE: 1) Limits effects of oxidation and microbial spoilage = better quality, retains aromatic style. Warmer = higher risk of oxidation + microbial spoilage.

2) SO2 retains quality.

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8
Q

Inexpensive Red Wine Production

EXTRACTION USING HEAT

CHOICE (2)?

REASON?

INFLUENCE ON STYLE / QUALITY / PRICE (3)?

A

CHOICE: 1) Flash détente

2) Thermovinification

REASON: Rapid extraction of color w/low extraction of tannins = faster, no need for extended maceration on skins.

INFLUENCE: 1) Fruity, low tannin wines suitable for early sale/consumption.

2) Thermovinification = added cost (but money is saved via less time/tank space)
3) Flash détente = substantial initial investment (but money is recovered by large volume production + time/tanks space saved.)

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9
Q

Inexpensive Red Wine Production

ADJUSTMENTS

CHOICE?

REASON?

INFLUENCE ON STYLE / QUALITY / PRICE?

A

CHOICE: Acidification / Deacidification / Chaptalization dones as necessary.

REASON: Depends on ripeness of grapes.

INFLUENCE: Enhances balance of wine = higher quality. Might add slight cost.

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10
Q

Inexpensive Red Wine Production

VESSEL + TEMPERATURE DURING FERMENTATION

CHOICE (2)?

REASON (2)?

INFLUENCE ON STYLE / QUALITY / PRICE (2)?

A

CHOICE: Cool - Mod. Temps (17-25 C / 63-77 F)

Stainless Steel.

REASON: Warm enough to extract flavor+tannins, but retains aromatic compounds.

Steel tanks allow for temperature control + ease of cleaning

INFLUENCE: Creates + retains aromatic, fruity style.

After initial investment in computerized, temp-controlled tanks, costs are recovered through high volume + fast throughput.

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11
Q

Inexpensive Red Wine Production

YEAST FOR ALCOHOLIC FERMENTATION

CHOICE?

REASON?

INFLUENCE ON STYLE / QUALITY / PRICE?

A

CHOICE: Cultured Yeast.

REASON: Reliable fast fermentation to dryness + increase/create aromas

INFLUENCE: Creates + retains aromatic, fruity style. Less risk of off-flavors which would lower quality.

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12
Q

Inexpensive Red Wine Production

CARBONIC / SEMI-CARBONIC MACERATION

CHOICE?

REASON?

INFLUENCE ON STYLE / QUALITY / PRICE (2)?

A

CHOICE: Promoting intracellular fermentation.

REASON: To produce fruity, low tannin wine.

INFLUENCE: 1) Distinctive kirsch / cinnamon / bubblegum / banana flavors.

2) Generally used for early-release+consumption wines.

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13
Q

Inexpensive Red Wine Production

BLENDING

CHOICE (2)?

REASON?

INFLUENCE ON STYLE / QUALITY / PRICE?

A

CHOICE: 1) Blending might occur to maximize volume and maintain continuity of style.

2) Free run wine might be blended w/press fractions.

REASON: More volume of acceptable quality level.

INFLUENCE: Acceptable quality. More wine = More $$$

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14
Q

Inexpensive Red Wine Production

POST-FERMENTATION MACERATION

CHOICE?

REASON (2)?

INFLUENCE ON STYLE / QUALITY / PRICE (2)?

A

CHOICE: Usually not carried out (at most 3-5 days.)

REASON: 1) Takes up time / tank space.

2) If done, extraction is increased.

INFLUENCE: 1) Fruity wine w/desired level of color + med. tannins.

2) Additional maceration = $$$ for monitoring + usage of tanks that may be needed for other wine.

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15
Q

Inexpensive Red Wine Production

FINISHING

CHOICES (3)?

REASON (3)?

INFLUENCE ON STYLE / QUALITY / PRICE (3)?

A

CHOICE: 1) Tartrate Stabalization (contact process, metatartaric acid or CMC.)

2) Fining
3) Sterile Fertilization

REASON: 1) Consumers will not accept tartrate crystals. CMC + metatartartic acid = cheaper than cold stabalization.

2) Ensures wine’s clarity + brightness.
3) Avoids risk of faults developing in bottle.

INFLUENCE: 1) Quicker release of wine = less $$$ for storage = cheaper wine + faster return.

2) Maintains style + quality
3) Extends shelf-life.

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16
Q

Inexpensive Red Wine Production

MATURATION

CHOICE (2)?

REASON (2)?

INFLUENCE ON STYLE / QUALITY / PRICE (3)?

A

CHOICE: 1) Stored until order placed.

2) Option of oak alternatives.

REASON: 1) Wine might not be needed immediately, can be stored for 3-4 months.

2) Oak alternatives = inexpensive addition of oak flavors.

INFLUENCE: 1) Fruity style preserved.

2) Releasing wine quickly = lower costs + cheaper wine.
3) Oak flavors = more complexity, but less $$$ than barrels.

17
Q

Inexpensive Red Wine Production

PACKAGING

CHOICES (2)?

REASON (2)?

INFLUENCE ON STYLE / QUALITY / PRICE (3)?

A

CHOICE: 1) Glass bottle / PET / bag-in-box / can.

2) Screwcap / Agglomerate / Synthetic Cork

REASON: 1) Immediate consumption = all methods of packaging are suitable.

2) Closure options = inexpensive + lower risk of cork taint.

INFLUENCE: 1) No negative impact on quality (as long as wine is consumed w/in a year from release.

2) Maintains aromatic, fruity style.
3) Keeps costs + price low.

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