9 - Red and Rose Winemaking

Question 1

Once fruit is crushed, some winemakers prefer to leave grapes to macerate for a period at low temperature before allowing the fermentation to start. What is this process called and what does it contribute to the wine?

Answer 1

cold maceration

extracts color and flavor compounds

Question 2

What temperature does red wine fermentation occur at?

Answer 2

20 degrees to 32 degrees C

Question 3

T/F: Tannins become more soluble as alcohols level rise, therefore lowering the temperature towards the end of fermentation can reduce their extraction

Answer 3

True

Question 4

What are the main cap management techniques? What are the benefits of each

Answer 4

punching down: mechanical paddles punch the cap down. this is effective at extracting color and tannin
pumping over: fermenting juice from bottom of vat is drawn off and pumped up onto the top (good way of dissipating heat and oxygenating juice)
rack and return: fermenting juice is drained into another vessel and then pumped back over the cap. This is very extractive and used typically once or twice. Good way dissipating heat
rotary fermenters: fermentation takes place in rotating horizontal tanks. Keeps juice in constant contact with the skins

Question 5

Why is fermentation in oak barrels impractical for red wines?

Answer 5

due to smaller size it would be impossible to maintain sufficient contact between skins and juice. Red wines are usually fermented in large vessels (to allow cap management).

Question 6

What is the purpose of post-fermentation extraction?

Answer 6

Extracts further tannin and can create smoother tannin structure

Question 7

When is free run wine drawn off the skins? What is the purpose of separating the wine from different stages in pressing (press fractions)?

Answer 7

Following fermentation or post-fermentation extraction.

The press fractions can be used to adjust color and tannin in the final blend

Question 8

What are the reasons whole-bunch fermentation is carried out?

Answer 8

object is to create oxygen-free environment for uncrushed fruit. This allows berries to create alcohol in their cells without the involvement of yeast (called intracellular fermentation). This creates distinctive fruity aromas inside the berry.

Question 9

What are the 3 forms of whole bunch fermentation?

Answer 9

carbonic maceration
semi-carbonic maceration
whole bunches with crushed fruit

Question 10

What method of whole bunch fermentation does this describe? Only whole uncrushed bunches are loaded into vats. Vats filled with CO2 to remove all oxygen. Causes intracellular fermentation to begin. The grape skins split once alcohol in the grape reaches 2%. At this point, grapes are generally pressed to separate the juice from the skins. Yeast complete fermentation off the skins. This method extracts color but little tannin from the grapes. Resulting wines soft and fruity, kirsch, banana, bubble gum, cinnamon

Answer 10

carbonic maceration

Question 11

what is semi-carbonic maceration and how is it different from carbonic maceration?

Answer 11

unlike carbonic maceration (where whole bunches fill vats and vats are filled with CO2), semi-carbonic doesn’t involve filling vats with CO2. vats are filled with whole bunches and grapes at bottom are crushed. ambient yeast starts ferment the juice that is released, producing CO2 which fills the vat. The remaining intact grapes undergo carbonic maceration and yeast complete fermentation off the skins
results in wines with fresher fruit character

Question 12

What is the whole bunches with crushed fruit form of fermentation?

Answer 12

whole bunches and crushed fruit mixed at start of fermentation. No CO2 added to vat. Whole bunches are submerged by crushed grapes and kept away from oxygen, leading to intracellular fermentation. As cap is punched down, the whole bunches get crushed progressively.
gives wine a silkier texture and a brighter fresher fruit character

Question 13

True/false: winemaker’s best wines are often age for longer and with more new oak than lower level wines.

Answer 13

True. best wines higher quality more concentrated fruit that can support more new oak flavors

Question 14

What are 4 black grape varieties that are well-suited for production of high-volume inexpensive red wines?

Answer 14

Cabernet, Merlot, Syrah, and Grenache (due to ability to thrive in warm, sunny dry climates, and can produce fruity wines with adequate color even at high yields)

Question 15

What are typical winemaking steps for a high-volume inexpensive red wines?

Answer 15

juice and wine handled protectively with SO2 carefully monitored.
grapes destemmeed and crushed on arrival at winery
tartaric may be added to raise acidity (because warm or hot climate)
pre-fermentation maceration may take place but can tie up vat space
fermentation using commercial yeast 22-25 degree C to maximize fresh fruit
post fermentation maceration usually avoided due to constraints on vat space and additional tannin not always desirable for easy drinking styles

Question 16

True/False: semi-carbonic or carbonic maceration can be used on inexpensive wines?

Answer 16

true. this can be used on cheap wines made from Grenache and used on basic Beaujolais to produce fruity wine with low tannin

Question 17

What are key characteristics of Cabernet Sauvignon?

Answer 17

thick-skinned variety
lots of color, flavor, and tannin
late ripening and can struggle ripen fully in cooler places.
classic grape of Haut Medoc in Bordeaux (long-lived, tannic wines often blended with Merlot)

Question 18

what is typical winemaking process for Cabernet Sauvignon?

Answer 18

usually destemmed and crushed (stems of Cabernet can be astringent).
fermentation occurs 26-30 degrees C which is warm enough to extract tannin and color butcool enough to get fresh fruit
high teps and extractive cap management avoided toward end of fermentation
sometimes post-fermentation maceration is used to encourage gentle extraction of tannin and soften tannin
oak maturation and bottle ageing common for Cabernet Sauvignon due to its structure. 12-18 months typical period of maturation in 225-litre barriques.
often blended with Merlot and Shiraz

Merlot is typicaly made similar way to Cabernet but skins are more supple and less rigorous extraction needed

Question 19

What are the three ways Rose wines can be made?

Answer 19

direct pressing: black grapes are crushed and pressed as in white wine production, extracting some color but not a lot of tannin. most delicate colored rose often made this way

short maceration: black grapes are crushed and allowed to macerate to extract flavor and color, then free run juice drained off skins and fermented at white wine temps. sometimes maceration extends into start of fermentation. length of maceration depends on how much color and tannin winemaker wishes to extract from grape skins

blending: red and white wines blended. not permitted in EU except for rose Champagne. New World rose wines sometimes made this way

Question 20

What is the ‘international style’ and Bordeaux style of Merlot?

Answer 20

international style: grapes harvested late as possible to get maximum purple color, blackberry plum fruit, soft, velvety tannins. new oak. many New World countries,, south of France, and some Bordeaux estates make this style.

Bordeaux stye: harvest grapes early to make medium body and alcohol. higher acidity and more fresh red fruit, vegetal, leafy aromas.

Question 21

What are the key characteristics of Pinot Noir?

Answer 21

early budding, early ripening variety, thin-skinned. best grown in cool to moderate. black variety of Burgundy.

there are many clones available with varying characteristics

range of still wine styles from light and fruity to complex and earthy

Question 22

What winemaking processes are common for pinot noir?

Answer 22

pre-fermentation maceration usually takes place to maximize color and flavor extraction
some winemakers include some whole bunches which enhances red fruit and floral characters of Pinot
Pinot Noir fermentation temps are often above 30 degrees C, warmer fermenation allows more color flavor and tannin extraction
often matured in oak. premium wines spend 12 to 24 mos inoak. mostly in second or third fill barrels, too much new oak can overwhelm
usually made as varietal wine rather than blended

Question 23

what are the key characteristics of Syrah?

Answer 23

small grapes, thick dark skins
will not ripen in very cool climates
capable of a range of styles: from medium bodied and fresh and pepper, to smooth and full-bodied, ripe black fruit and licorice
famous in Northern Rhone, southern France, Australia (Shiraz)

Question 24

Syrah produced in a warm or hot climate is always full bodied and intensely ripe, with high alcohol

Answer 24

false. though these wines are made, winemakers in warm/hot climates can also make a more restrained style (grapes harvested earlier -> lower alc) and gentler cap management, using older oak an d larger barrels. whole bunches may be included in fermentation. may use post-fermentation maceration to achieve fine tannins

Question 25

What are key characteristics of Grenache/Garnacha?

Answer 25

late-ripening
needs warm or hot climates
high tolerance for drought conditions
thin skinned, sweet grapes -> high alcohol, full bodied. low acid. soft tannin, red fruit
in Spain - Grenache is called Garnacha. blending partner in wines of Priorat and Rioja.
msot widely planted variety in Southern Rhone (famous in Chateauneuf-du-Pape)
most Grenache has spicy, perfumed character, local herbs
Australia also produces high quality Grenache. robust, ripe winess with intense flavors red berries and peppery spice.
pre-fermentation maceration is common - allows extraction of flavor and color
gentle cap management gives wine more finesse
usually Grenache drained off skins at end of fermentation rather than undergoing post-fermentation maceration
usually matured in old oak vessels (foudres) so that new oak does not overwhelm fruit

Question 26

True/False: Grenache usually made as a varietal wine

Answer 26

false. it is more usually blended with other varieties. for isntance in hot climates, it can be jammy and high alcohol and therefore more heat-tolerant varieties such as Carignan and Mourvedre can add fresher fruit flavors and more tannin and color