All Flashcards
What is cold maceration/soaking?
Letting grapes macerate at low temperature.
Extracts flavour and colour, minimizing tannins
What is red wines fermentation temperature?
20 - 32c
How do tannins become more soluble?
With the rise of alcohol during fermentation.
What is a cap?
Mass of pulp and skins
What are different cap management techniques?
Punching down
Pumping over
Rack and return
Rotary fermenters
Fermentation vessels
Post Fermentation extraction
Press wine
What is punching down?
Punching the cap down via paddles or mechanical means
When is punching down an issue?
Towards the end of fermentation
Punching down too much can over extracts tannins
What do overextracted tannins taste like?
Overly bitter and astringent
What is pumping over?
Drawing over fermenting juice from bottom of cat and pumping it on top to wet the cap.
What is Rack and return?
Fermenting juice pumped back and forth between tanks.
Highly extractive
What are rotary fermenter?
Horizontal tanks that rotate to keep juice in contact with cap
Why would you do post fermentation extraction?
Encourages further tannin extraction
Can make a smoother tannin structure
What is a press fraction?
Press wine that is separated for differences in colour and tannin
What are different methods of whole bunch fermentation?
Carbonic Maceration
Semi carbonic Maceration
While bunches wirh crushed fruit
What is carbonic Maceration?
Whole uncrushable bunches
Closed vats
Filled with co2
Intracellular fermentation
2% alcohol grapes release their juice
What flavour profile comes with carbonic Maceration?
Full colour
Minimal tannin
Fruit forward
Kirsch,banana, bubble gum and cinnamon.
What is semi carbonic Maceration?
Vats filled with whole bunches
Grapes at bottom are crushed by weight
Ambient yeast to start ferment
Fermentation makes co2
Remaining berries undergo carbonic maceration
Do all red wines go under malo?
Yes
What kind of grapes do well for high volume red wines?
Thrives in sunny and dry weather
What kind of grapes thrive as high volume grapes?
Cab sauv
Merlot
Shiraz/syrah
Grenache/garnacha
What is the flavour characteristics of a high volume red wines?
Fruity
Low tannin
Fresh primary fruit
What temperature range maximizes fresh fruit flavour in red wines?
22-25c
What are the three methods of rose winemaking?
Direct Press
Short Maceration
Blending
