5: Wine Making

Question 1

What is carbonic maceration?

Answer 1

Natural fermentation process created in Beaujolais region of France with Gamay. Full grapes are put in a tank with CO2 where fermentation process starts automatically within the grape. at 2% alcohol the grapes burst releasing the juice and then the fermentation is continued with the normal way of adding yeast. results in a lighter body with fruiter flavors

Question 2

What is crushing?

Answer 2

Splitting of grapes to release juice

Question 3

What is pressing?

Answer 3

squeezing crushed grapes to extract as much liquid as possible. can happen before or after fermentation

Question 4

How is fermentation started?

Answer 4

by adding yeast to the grape juice which feed on the sugars producing alcohol and CO2. They die, causing the fermentation to stop when the alcohol reaches around 16% or the sugar in the grapes is gone

Question 5

Order for red winemaking

Answer 5

Crushing, Fermentation, Draining, Pressing, Maturation, Bottling

Question 6

Order for white winemaking

Answer 6

Crushing, Pressing, Fermentation, Maturation, Bottling

Question 7

Difference between Punching Down and Pumping over

Answer 7

Cap is pushed down with a plunger into the juice with Punching down, and with pumping over the juice is pumped onto the top of the cap with a hose

Question 8

What is short maceration?

Answer 8

Used in making rosé. the juice is drained from the skins after just a few hours

Question 9

4 ways to make sweet wines

Answer 9

• Using juice with concentrated grape sugars (Tokaji Aszú or TBA wines)
• Removing the yeast before fermentation is finished (White Zinfandel)
• Killing the yeast by adding more alcohol - fortification (Port wine)
• Adding unfermented grape juice to fully fermented dry wine

Question 10

Red wine fermentation temperature

Answer 10

20-32 C (68-90F) in order extract color and tannins from grape skins

Question 11

White wine fermentation temperature

Answer 11

12-22 C (54-72F)