9. Red and Rosé Winemaking

Question 1

cap management techniques - 4 - explain

Answer 1

• punching down
• pumping over
• rack and return
• rotary fermenters

Question 2

whole bunch fermentation - careful? objective?

Answer 2

• fruit is not crushed
• stems need to be ripe
• obj: oxygen-free environment for uncrushed fruit - A) leading to intracellular fermentation (without adding yeast), B) distinctive fruity aromas inside berry

Question 3

whole bunch fermentation - carbonic maceration

Answer 3

• whole uncrushed bunches in vats filled with CO2
• intracellular fermentation until 2% alcohol
• then pressed
• remaining fermentation without skins
• extracts colour but little tannin, resulting in soft, full, red fruit

Question 4

whole bunch fermentation - semi-carbonic maceration

Answer 4

• similar to carbonic maceration
• whole bunches of uncrushed fruit put into vat, not filled with CO2
• bottom fruit starts to ferment and create CO2 that filles entire vat
• rest is the same (intracellular fermentation, fresh fruit character, etc)

Question 5

whole bunch fermentation - whole bunches with crushed fruit

Answer 5

• mix whole bunches with crushed fruit
• no CO2 added
• whole bunches are submerged by crushed fruit and don’t touch oxygen but start intracellular fermentation

Question 6

whole bunch fermentation - types 3?

Answer 6

• carbonic maceration
• semi-carbonic maceration
• whole bunches with crushed fruit