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WSET 3 by Sarp Sarac > 9. Red and Rose Winemaking > Flashcards

9. Red and Rose Winemaking Flashcards

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1
Q

What is cold maceration (cold soaking)?

A

Leaving the grapes for maceration for a period in low temperatures before allowing the fermentation to start

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2
Q

What is the purpose of cold maceration?

A

To extract color and flavor. Tannins are soluble in alcohol so they are not extracted at this point in winemaking process

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3
Q

Red wine fermentation temperatures range between:

A

20-32 degrees Celsius

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4
Q

Over which temperature, the yeasts are killed?

A

35 degrees Celsius

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5
Q

How can a winemaker reduce the extraction of tannins during fermentation?

A

By decreasing the temperature at the end of the end of fermentation when the tannins are more soluble as the alcohol levels rise

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6
Q

What are the cap management techniques?

A
  1. Punching down (manually/mechanical paddles)
  2. Pumping over
  3. Rack and return
  4. Rotary fermenters
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7
Q

What is the risk of punching down technique for winery workers?

A

Carbondioxide toxication

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8
Q

At which stage of the fermentation process, punching down should be done carefully to avoid excessive tannin extraction?

A

End of fermentation, because the tannins are more soluble in alcohol

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9
Q

Which cap management techniques are also good for dissipating heat?

A
  • Pumping over

- Rack and return

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10
Q

How many times the “rack and return” cap management technique is used during fermentation, why?

A

Usually once or twice, because it is very extractive

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11
Q

What kinds of fermentation vessels are used for the fermentation of red wine?

A

Large, open-topped vessels made of stainless steel, concrete or oak

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12
Q

What is the aim of post-fermentation extraction (maceration)?

A

Further extraction of tannins

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13
Q

Compare the composition of the press wine at the beginning and at the end of the pressing

A
  • At the beginning of pressing, it is like free run wine

- At the end it becomes deeper in color and higher in tannin

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14
Q

Later press fractions of wine can be used for which purpose?

A

To adjust tannin and color in the final blend

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15
Q

If the whole bunch fermentation will be used, the winemaker must ensure what? Why?

A
  • Grape stems are fully ripe

- If not tannins in the stems can give bitter taste

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16
Q

What is the aim of whole bunch fermentation?

A

Create an oxygen-free environment for the uncrushed fruit. It leads to intracellular fermentation and range of distinctive fruity aromas

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17
Q

What are the whole bunch fermentation techniques?

A
  1. Carbonic maceration
  2. Semi-carbonic maceration
  3. Whole bunches with crushed fruit
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18
Q

After what percentage of alcohol, the grape skin starts to split grapes release their juices in carbonic maceration?

A

2 %

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19
Q

Is carbonic maceration more effective for extracting color or tannin or both?

A

Color

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20
Q

What are the distinctive aromas of carbonic maceration process?

A
  • Kirsch
  • Banana
  • Bubble gum
  • Cinnamon like spice
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21
Q

What is the difference between carbonic and semi-carbonic maceration?

A

In semi-carbonic maceration, the vats are filled with whole bunch grapes without adding CO2. The grapes at the bottom are crushed because of the weight and release their juices. This juice is fermented and the produced CO2 fills the vats.

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22
Q

When are the grapes pressed in carbonic and semi-carbonic maceration?

A

As the intact grapes begin to split and release their juices when the alcohol level in the cell reaches to 2 % as a result of intracellular fermentation

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23
Q

Describe the “whole bunches with crushed fruit” technique

A

The whole bunches are submerged by the crushed grapes and kept away from the oxygen and the intracellular fermentation takes place. The whole bunches are progressively crushed during fermentation as the cap is regularly punched down.

24
Q

What are the maturation options for red wines

A
  • MLF: All red wines undergo MLF

- Oak: Barrels, staves or chips

25
Q

What are the blending options for red wines?

A
  • Blending different varieties
  • Blending different press fractions with free run wine
  • Blending wines matured in oak vessels of different ages and sizes
  • Blending wines matured in oak vessels with wines matured in inert vessels
26
Q

Why do the wines that are subjected to long maturation not need filtering for clarification?

A

Gradual sedimentation naturally occurs

27
Q

What is the typical climate characteristics for the grape growing areas used for producing high-volume, inexpensive wines?

A

Warm, sunny and dry

28
Q

What are the ideal red grapes to produce high-volume, inexpensive wines?

A
  • Cabernet Sauvignon
  • Merlot
  • Shiraz
  • Grenache
29
Q

What is the typical fermentation temperature range for producing high-volume, inexpensive wines, why?

A

20-25 degrees Celsius, to maximize the fresh fruit flavours.

30
Q

Which ripens first? Cabernet Sauvignon or Merlot?

A

Merlot

31
Q

What is fermentation temperature range for Cabernet Sauvignon?

A

26-30 degrees Celsius (warm enough for sufficient extraction and yet cool enough to promote fresh fruit flavours

32
Q

What is the difference between “international” and “Bordeaux” styles of Merlot?

A
  • International style is produced from very ripe grapes to generate maximum degree of intense purple color, concentrated blackberry and plum fruit and soft, velvet textured tannins.
  • Bordeaux style is produced by harvesting the grapes earlier to a wine of medium body and alcohol but has a higher acidity and more of a fresh fruit character as well as some vegetal, leafy aromas
33
Q

Why is it essential to blend Grenache with other varieties in hot climates?

A

In hot climate the wine from Grenache is jammy and high in alcohol so blending with other varieties tolerant to heat like Carignan and Mouvedre adds fresher fruit flavours as well as greater tannin and color to the blend

34
Q

What are the common winemaking choices during production of high-volume, inexpensive red wines?

A
  • Protective winemaking with SO2 levels monitored
  • Addition of tartaric acid
  • Use of commercial yeast
  • Fermentation temperatures between 22 to 25 degrees Celsius
  • Delicate cap management
  • Post fermentation maceration is usually avoided
  • Short use of old oak vessels or chips in case of harsh tannins
  • Sterile filtration
  • SO2 at bottling
35
Q

Cabernet Sauvignon is blended with which grape varieties other than Merlot in different countries?

A
  • Italy: Sangiovese
  • Spain: Tempranillo
  • Australia: Shiraz
36
Q

Why is Cabernet Sauvignon is usually blended with other grape varieties?

A

Because, on its own, it has high tannins and lack of body

37
Q

Why whole bunch fermentation is not used in production of Cabernet Sauvignon?

A

Stems can give herbaceous and astringent character

38
Q

Compare the Cabernet Sauvignon from Bordeaux and New World

A 
Bordeaux: 
- Grippy tannins at their youth
- Cedar and blackcurrant leaf aromas
New World
- Ripe blackcurrant and black cherry notes 
- Smooth tannins
39
Q

What are the classic regions for Cabernet Sauvignon in the New World

A
  • USA: Napa
  • Australia: Coonawarra, Margaret River
  • New Zealand: Hawke’s Bay
  • South Africa: Stellenbosch
  • Chile: Colchagua Valley
40
Q

What is the most widely preferred vessel and duration for maturation for Cabernet Sauvignon?

A
  • 225 lt barrique French oak

- 12-18 months

41
Q

What happens if Pinot Noir fails to ripen fully in very cool vintages?

A

Wines have vegetal notes like cabbage or wet leaves

42
Q

Name an area in Europe other than Burgundy, where high-quality Pinot Noir is produced

A

Baden

43
Q

What are the important regions for Pinot Noir in the New World

A
  • USA: Los Carneros, Sonoma
  • New Zealand: Marlborough, Martinborough, Central Otago
  • Australia: Yarra Valley, Mornington Peninsula, Tasmania
  • South Africa: Walker Bay
  • Chile: Casablanca Valley
44
Q

Usual fermentation temperature for Pinot Noir is around… degrees Celsius. Why?

A
  • 30

- Warm temperature enables more tannins, color and flavour extraction

45
Q

What is the most widely preferred vessel and duration for maturation for Pinot Noir?

A
  • Second or third fill oak barrels and a small proportion of new oak barrels
  • 12-24 months
46
Q

Compare the styles of Shiraz in cooler and warm regions

A
  • Cooler regions: Medium-bodied, with pepper and fresh black fruit aromas
  • Warmer regions: Smooth and full-bodied with intense very ripe black fruits and liquorice
47
Q

Name important cooler and hot regions in the world famous for Shiraz production

A 
Cooler :
- Lesser vineyards of Northern Rhone
- Great Southern, Geelong and Heathcote in Australia
Hot:
- Hunter and Barossa Valleys in Autralia
48
Q

How can the producers in hot climates can make more restrained style of Shiraz?

A
  • Early harvest
  • Gentler cap management
  • Extended post-fermentation maceration to extract smooth tannins
  • Using older and larger oak vessels
49
Q

Tasting notes for Grenache

A
  • Low acidity
  • High in alcohol
  • Full body
  • Soft tannins
  • Red fruit flavours
50
Q

Grenache is blended with which grape varieties in different countries?

A 
Spain
- Priorat: Carignan
- Rioja: Tempranillo
France 
- Southern Rhone: Syrah and Mourvedre
- Languedoc: Syrah, Mourvedre, Carignan, Cinsault
51
Q

Outside Europe, the highest quality Grenache is produced in which coutry?

A

Australia (Barossa Valley, McLaren Vale)

52
Q

What are the common winemaking choices during production of Grenache?

A
  • Pre-fermentation maceration to extract flavour and color
  • Retain a proportion of whole bunches to enhance the ripe red berry flavours
  • Use of open-top fermenters
  • Gentle cap management techniques
  • Maturation in large, old oak vessels like foudres
53
Q

Why is it essential to blend Grenache with other varieties in hot climates?

A

In hot climates, the wine from Grenache is jammy and high in alcohol so blending with other varieties tolerant to heat like Carignan and Mourvedre adds fresher fruit flavours as well as greater tannin and color to the blend

54
Q

Name the three methods for producing rose wine

A
  • Direct pressing
  • Short maceration
  • Blending
55
Q

Name one risk of direct pressing technique?

A

Extraction of too much tannin

56
Q

In Europe blending is not permitted to produce rose wines. Name the only exception.

A

Rose Champagne

WSET 3 by Sarp Sarac (36 decks)

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