6.2: Rutherglen Muscat - Winemaking Flashcards
Why is it hard to extract the dense juice through pressing immediately after picking?
grapes are partly shrivelled
Why is a brief fermentation on skins necessary?
to break down the pulp and release sugar and flavours
What might be done to aid extraction?
- enzymes may be added to the juice
- various cap management techniques (punching down, pumping over, rotary fermenters)
When is the juice drained off its skins? When happens next?
- once the juice gains 1-2% of alcohol
- grapes presssed
- fortfication
To what abv is the wine fortified?
~17.5%
What is typically chosen as the fortifying spirit? Why?
- at least 96% abv
- most producers aim to retain Muscat character in the wine and therefore want a spirit that is neutral
Why is a lower strength fortifying spirit not used?
a lower strength spirit would need to be added in greater volume and would further dilute the wine
How are the wines clarified?
- by racking off lees
OR - by light filtration
What adjustments might be made? What is the aim?
Adjustments:
- pH
- light fining for protein stability
Aim:
- to avoid deposits that might cause off-flavours during maturation
Generally, how are the wines matured?
in very old oak vessels, often in warm conditions
Classically, where are the wines matured? What might producers have?
- in warehouses with tin roofs, become hot in the summer
- sections of producer warehouse facilities that are insulated to retain more-even, cooler temperatures throughout the year, which generally slows the maturation and can be used to retain greater freshness
Why is the positioning of barrels important?
those nearer the top of stacks are subjected to warmer temperatures and mature more quickly
Describe the ageing vessels.
- large round or oval casks of the capacity of 1,300 to 9,000 litres
- smaller barrels of 180 to 500 L.
What is the effect of ageing in smaller barrels?
- promote greater concentration through evaporation, more oxidation and generally a quicker maturation
How old is the wood typically? Why?
- often very old
- the flavours and tannins from new oak are not wanted in these wines
What happens to the wine during maturation?
- water evaporates gradually from the oak vessels
- causing alcohol, sugar and acidity levels to rise gradually over time
What impacts the speed of the ageing process?
- the heat, the size of the vessel and also humidity
- warm, dry conditions leading to a quicker rate of evaporation
What might producers do to maintain a fresher, less oxidative style of wine?
reduce ullage by topping up the barrels frequently
What might producers do to promote an oxidative style of wine?
top up barrels less frequently
How do the wines change during maturation?
- gradually turn from pale pink, ruby or garnet to deep brown
- increase in sweetness, alcohol and acidity levels
- fuller-bodied and more syrupy
- develop more tertiary flavours
Are most vintage or non-vintage?
non-vintage
Why is blending important?
blending of younger and older wines
- to gain the optimum balance between freshness and complexity
- to retain a consistency of style year on year
- house style
What style of blending do some producers use?
a modified solera system (removing some wine from barrel and replacing it with younger wine, although often not in quite the same systematic way used in Sherry solera systems)
Give an example of blending to achieve a house style.
- blending in a high percentage of wines that were made from less-ripe grapes (note, not under ripe), have been stored in cooler conditions or that have been matured for less time can help create a fresher, fruitier style
- blending wines that have been purposely made with different levels of residual sugar can fine-tune the perception of sweetness in the final wine
